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Fabrication and saltiness enhancement of salt hollow particles by interface migration.
Food Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
View Article and Find Full Text PDFEfficiency and safety comparison between 20,000 and 10,000 cuts per minute vitrectomy using a 27G cutter in rhegmatogenous retinal detachment: a prospective randomized controlled study.
Jpn J Ophthalmol
January 2025
Department of Ophthalmology, Eye center, China Medical University Hospital, Taichung City, Taiwan.
Purpose: To compare the efficac and safety of a dual-blade 20,000 cuts per minute (cpm) vitrectomy probe with a single-blade 10,000 cpm probe for primary rhegmatogenous retinal detachment (RRD).
Study Design: Prospective, randomized controlled clinical trial.
Methods: Evaluations were conducted preoperatively, intraoperatively, and at three months postoperatively.
Dairy consumption has a partial inverse association with systolic blood pressure and hypertension in populations with high salt and low dairy diets: cross-sectional data analysis from the Iwaki Health Promotion Project.
Hypertens Res
January 2025
Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan.
The prevalence of hypertension in Japan remains high, owing to the high salt content of the typical Japanese diet. Dairy-based foods may reduce blood pressure and hypertension risk. However, dairy consumption is low in Japan, and the relationships between dairy intake and blood pressure or the mechanisms by which dairy products affect blood pressure are not fully understood.
View Article and Find Full Text PDFResearch Progress in Saltiness Perception and Salty Substitutes.
J Agric Food Chem
January 2025
School of Food Science and Engineering, Foshan University, Foshan 528011, China.
Salty taste in foods is a key sensory attribute for appetite enhancement, however, consumption of a high salt diet is associated with a high risk of hypertension, stroke, and heart diseases. To address this issue, the World Health Organization (WHO) has recommended reducing the global per capita salt consumption by 30% by 2025, with adults optimally consuming less than 5 g/day of salt. Therefore, the search for new salty substitutes to reduce salt intake in foods has become a research hotspot.
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