![]() ![]() The successful decrease in sodium intake is based on reports that low sodium diet is likely to be feasible when considering such factors as cost, the need to meet other nutritional recommendations and having familiar meals to enhance acceptability ( Reference Wilson, Nghiem and Foster14, Reference Drewnowski, Rehm and Maillot15). A recent systematic review reported that a total of seventy-five countries now have a national salt reduction strategy, twelve countries have reported reductions in population salt intake, nineteen reduced salt content in foods and six improvements in consumer knowledge, attitudes or behaviours relating to salt ( Reference Trieu, Neal and Hawkes13). ![]() Īs part of the salt reduction programme, WHO Member States agreed to reduce the global population's dietary salt intake by 30 % by 2025 ( 11, Reference Webster, Trieu and Dunford12). In 2012, the World Health Organization (WHO) published guidelines regarding sodium and potassium intakes for adults and children and recommended the adoption of a healthy eating pattern to prevent the onset of diet-related diseases ( 9, 10). Low potassium intake and high sodium intake have also been associated with a number of NCDs, including hypertension ( Reference Adrogué and Madias3), cardiovascular diseases ( Reference Cook, Obarzanek and Cutler4), obesity ( Reference Jain, Minhajuddin and Neeland5), osteoporosis ( Reference Zhu, Devine and Prince6), stroke ( Reference Jayedi, Ghomashi and Zargar7) and all-cause mortality ( Reference Yang, Liu and Kuklina8). There is increasing evidence that lifestyle and poor diet are the most important modifiable risk factors for NCDs ( Reference Eckel, Jakicic and Ard1, 2). The global disease burden shows that non-communicable diseases (NCDs) are the leading cause of mortality and morbidity globally. A targeted and effective strategy is required to provide affordable food for achieving a sustainable nutrient-rich diet. Potassium is a nutrient that is closely related to diet quality although the cost of the diet often may inhibit its intake. LSHP diet had significantly higher carbohydrate, protein, fibre, magnesium, calcium, vitamin C, potassium density and diet cost but lower total fat, saturated fat and energy density than the usual diet ( P 0⋅8). A comparison of nutrition quality and diet cost from the two menus was analysed using the independent t-test. Multiple linear regression analysis was performed to determine the most important nutrient in determining diet cost. The correlation coefficient of the potassium content of all menus with nutritional quality and diet cost was analysed using the Pearson test. Totally seventy menus, which consisted of LSHP diets and the usual diets for a 7-d cycle, were composed from the analysis of the Indonesian food composition database. The present study was a randomised controlled-feeding trial, formulating menus of low sodium and potassium-rich healthy diet and comparing with usual diet (a control diet based on typical Indonesian diet) to assess the association of potassium intake in the menus with other nutritional contents and diet cost. A low sodium high potassium (LSHP) healthy diet can be a predictor of overall dietary quality and is associated with higher diet costs. ![]() Analysis of the radiographs suggests that microbubbles in the ternary mixture might have biased the density measurements.Increasing potassium and reducing sodium intake have been identified as a priority intervention to reduce non-communicable diseases. ![]() Agreement between the calculated and measured values was within 1–10%, with the exception of the ternary UCl 3–NaCl–KCl salt that showed a 32% discrepancy between several literature reports however, the results did align well with another neutron radiography article. Resulting densities as a function of temperature for different molten chloride salts from this work were compared with calculated values using Redlich–Kister modeling. This work was performed at the Oak Ridge National Laboratory High-Flux Isotope Reactor. This work presents the density measurement of molten chloride salt mixtures using neutron imaging. Density is one of the significant thermophysical properties of salt systems. With an increased interest in the use of molten salts for energy generation, obtaining thermophysical properties of salt mixtures becomes critical for the understanding of salt performance and behavior. ![]()
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