Publications by authors named "Razak Abdul-Kadir"
Article Synopsis
- Excessive sodium intake is linked to health issues like hypertension and cardiovascular diseases, prompting the need for sodium reduction in diets.
- In a study, trained taste testers evaluated spicy soups with varying levels of sodium chloride (NaCl) and monosodium glutamate (MSG) to determine the optimal balance for maintaining flavor.
- The findings indicate that adding MSG allows for a significant reduction in sodium (up to 32.5%) while keeping the soups enjoyable to eat, suggesting a viable method for lowering sodium content in foods.
