1. The effect of spice on the amount of salt added in food
Authors : Nacchiappan Annamalai, Ananda Babu S
Pages : 1-4
DOI : http://dx.doi.org/10.21172/1.174.01
Keywords : SaltSpiceHypertensionGastric cancerquantity Abstract :Various government and private organizations have been working on the strategies for the reduction of salt intake in food around the world after the World Health Organization’s (WHO) announcement on the excessive salt intake and its association with cardiovascular diseases almost 2 decades back and various methods were and are being implemented to do the same. Excessive salt and spice intake are said to causes diseases like hypertension, renal disorder, and gastric cancer. This work was set to establish a relationship between the amount of salt added to that of the amount of spices added to a dish and to help reduce both through carefully implemented steps. This was performed using vegetable broth and a few commonly used local spice and table salt. It was established through this study that the amount of salt added will increase with the amount of spices added because of the ability of the added spice to suppress the perception of the so added salt and hence it results in the excessive use of both. This in-turn results in the consumption of both beyond the recommended quantity. The government must join hands with the public and other organizations and by educating people and spreading awareness, we can reduce the per capita consumption of salt gradually.
Citing this Journal Article :Nacchiappan Annamalai, Ananda Babu S, "The effect of spice on the amount of salt added in food", Volume 17 Issue 4 - October 2020, 1-4
Click here to Submit Copyright Takedown Notice for this article.