Physiological role of dietary sodium in human health and implications of sodium reduction in muscle foods
1983
Sebranek, J.G. | Olson, D.G. | Whiting, R.C. | Benedict, R.C. | Rust, R.E. | Kraft, A.A. | Woychik, J.H.
The average consumption of sodium (Na) is 10-20 times that needed for physiologic balance and seems closely linked with human hypertension. Reducing Na in muscle foods (especially processed meats such as sausage) to decrease hypertension is a gross oversimplification, and many other factors must be considered including several nutritional and physiological aspects of hypertension, and food safety and quality. Data are presented on the Na content of fish, poultry, and meats; the relationship of dietary Na and hypertension is reviewed and discussed. Special attention is given to physiological mechanisms regarding Na, and to nutritional factors which may play a major role in hypertension's development (e.g., potassium, calcium, etc.). The options and consequences of commercial Na reduction in muscle foods also are elaborated. (wz)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library