Aparna Nagendra1*, Namratha Pramod2 and Seema Mukund3
1Department of Nutrition and Dietetics, Bhagwan Mahaveer Jain Hospital, Girinagar, Bengaluru, India
2Department of Nutrition, Sports Authority of India, Bengaluru, India
3Nutritionist, GOQii Hyderabad, India
*Corresponding Author: Aparna Nagendra, Senior Dietician, Department of Nutrition and Dietetics, Bhagwan Mahaveer Jain Hospital, Girinagar, Bengaluru, India.
Received: July 01, 2020; Published: July 16, 2020
Pythagoras stated “Salt is born of the purest parents - “The Sun and the Sea”. Salt always takes the small but significant role in our diet. In this paper, we have mainly aimed on salt and its consumption. As it is the single common ingredient used across all cuisines in the world from ancient times and one the major element in the diet which plays a crucial role on health. It is generally called as ‘Common Salt’ and also widely used in the processing technology and preservation of foods. Due to urbanization and globalization, there has been a change in the eating pattern of the population, and adequate nutrition is essential for a healthy life. But, health effects are related to sodium which is linked with increased consumption of salt and it is one of the most important determinants of high blood pressure, cardiovascular risk and other diseases worldwide. This calls for creating awareness and educating the population regarding the daily salt consumption and also the hidden salt in various preserved foods. Encouraging on healthy eating pattern is the main criteria. An attempt was also made to introduce our readers to the different kinds of salts available in the shelves of supermarket.
Keywords: Salt; Sodium; Hypertension; Cardio Vascular Diseases; Preserved Foods and Processed Foods
Citation: Aparna Nagendra., et al. “Salt- An Overview". Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Copyright: © 2020 Aparna Nagendra., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.