Croatian Action on Salt and Health (CRASH): On the Road to Success-Less Salt, More Health.

The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion).

Assessment of Toxic and Trace Elements in Multifloral Honeys from Two Regions of Continental Croatia.

Element concentrations were measured in multifloral honeys sampled from Central and Eastern Croatia. The mean levels of elements ranged from (µg/kg): Al 323-7228, Cu 103-1033, Cr 14.4-139, Fe 295-2336, Ni 122-523, Pb 9.

NITRATE IN LEAFY GREEN VEGETABLES AND ESTIMATED INTAKE.

Background: Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate.

Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products.

Ochratoxin A (OTA) is a toxic secondary metabolite produced by the fungi of Aspergillus and Penicillium species. Data indicate a frequent OTA contamination of cereals and cereal products, and consequently also the contamination of meat and meat products. The aim of this study was to determine a possible level of meat product consumers' exposure to OTA through the consumption of dry-cured and fermented meat products available on the Croatian market.