02313nam 2200589Ia 450 991081749760332120200520144314.01-280-47868-397866104786821-84544-610-0(CKB)1000000000007413(OCoLC)133163037(CaPaEBR)ebrary10052690(SSID)ssj0000674455(PQKBManifestationID)11386918(PQKBTitleCode)TC0000674455(PQKBWorkID)10662075(PQKB)10056560(MiAaPQ)EBC232180(Au-PeEL)EBL232180(CaPaEBR)ebr10052690(CaONFJC)MIL47868(OCoLC)60857373(EXLCZ)99100000000000741320000815d2002 uy 0engurcn|||||||||txtccrSodium from salt uses, functions and research needs /guest editor, Maeve Brady1st ed.Bradford, England Emerald Group Publishingc20021 online resource (75 p.) British food journal ;v.104, no. 2Bibliographic Level Mode of Issuance: Monograph0-86176-745-4 Intro -- Editorial advisory board -- Sodium: high blood pressure and research needs -- Sodium: survey of the usage and functionality of salt as an ingredient in UK manufactured food products -- Sodium: technological functions of salt in the manufacturing of food and drink products.Researchers have assessed the effects of different diets on blood pressure. Recent findings indicate that a low fat diet, rich in fruit and vegetables, can significantly lower blood pressure, particularly in those with established hypertension but also in those with high normal blood pressure who may be at risk of developing hypertension (Appel et al.Food additivesFood industry and tradeResearchFood additives.Food industry and tradeResearch.613.285Brady Maeve1661701MiAaPQMiAaPQMiAaPQBOOK9910817497603321Sodium from salt4017790UNINA