A synthesizing concept of the development of primary hypertension is that it arises from an interaction of genetic and environmental factors. Of the environmental factors, dietary NaCl intake and mental stress are among the most thoroughly investigated. This review will focus on the interaction between genetic predisposition and the environmental influences of dietary NaCl intake and mental stress in the development of primary hypertension.
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http://dx.doi.org/10.1002/cphy.c130010 | DOI Listing |
Curr Res Food Sci
January 2025
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for 'savory' stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences.
View Article and Find Full Text PDFFood 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 PDFFood Res Int
February 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Improving the content and physicochemical properties of soluble dietary fiber (SDF) in wheat bran (WB) is conducive to enhancing the palatability and processing adaptability of bran-containing products. In this study, induced electric field (IEF) was employed for the modification of WB. The IEF modification conditions were optimized, and the effects on the structural and physicochemical properties of WB and its SDF were evaluated.
View Article and Find Full Text PDFPLoS One
January 2025
Center of Calcium and Bone Research (COCAB), Faculty of Science, Mahidol University, Bangkok, Thailand.
Although long-term high dietary sodium consumption often aggravates hypertension and bone loss, sodium in the intestinal lumen has been known to promote absorption of nutrients and other ions, e.g., glucose and calcium.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method).
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