Cutting the salt
1980
Since hypertension is a risk factor in heart attack and stroke, Americans are encouraged to consume less sodium in their diets. High sodium diets increase risk of hypertension and aggravate the condition in hypertensive individuals, who include 75% of elderly Americans. Future health regulations by the FDA could limit sodium added to processed foods by manufacturers, or require that salt content be listed on food labels. Health professionals are urged to petition the FDA to take such actions. In the meantime, all consumers should cut down on salting of foods.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library