undergraduate thesis
Salt content of foods - impact on the food safety and human health

Tereza Novoselić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleSadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi
AuthorTereza Novoselić
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Sol (NaCl) je sastavni dio čovjekove prehrane i ima funkciju obogaćivanja okusa hrane. Čine ju dva esencijalna minerala neophodna za zdravlje organizma, natrij i klor. Najčešća upotreba soli je u industriji kao začin ili konzervans. Prekomjerni unos soli može dovesti do ozbiljnih zdravstvenih problema, prvenstveno uzrokujući visoki krvni tlak, kardiovaskularne bolesti, moždani udar i dijabetes. Obzirom da je sol sastavni dio naše prehrane nije se lako odreći soli, posebice ako smo navikli na slanu hranu. Obzirom da su brojnih istraživanja pokazala nedvojbenu povezanost unosa soli i razvoja hipertenzije i kardiovaskularnih bolesti razvila se potreba za smanjenjem unosa soli pokretanjem raznih inicijativa te uvođenjem zamjena za sol. Zamjene za sol imaju za zadatak kod konzumenta izazvati isti osjećaj slanoće bez utjecaja na krvni tlak, odnosno posljedično na razvoj kardiovaskularnih bolesti. Kalij klorid je jedan od najkorištenijih nadomjestaka za sol, koji iako nema okus poput prirodne soli, obično je dovoljan kako bi osigurao adekvatnu razinu slanoće kod potrošača.
Keywordssalt hypertension cardiovascular diseases salt substitutes
Parallel title (English)Salt content of foods - impact on the food safety and human health
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2010-09-28
Parallel abstract (English)
Salt is component part of human diet, and they have function enrich the flavour of food. Sodium and chloride are two essential minerals which are necessary for health. Industry use salt for flavouring or preservation. Increase salt intake can lead to serious health problems, primarily causing high blood pressure, cardiovascular disease, stroke and diabetes. Salt is part are diet and it’s not easy to give up, expressly if we are used to salty foods. Many studies are show connection between salt intake and the development of hypertension and cardiovascular diseases, to need reduce salt intake by starting various initiatives and the introduction of a substitute for salt were developed. Function of salt substitutes are cause the same salty taste and feeling as salt for the consumer, but without affecting the blood pressure, and consequently the development of cardiovascular disease. Potassium chloride is one of the most used salt substitutes, but they don't have a taste like natural salt, it is usually sufficient enough in providing an adequate level of saltiness to the consumer.
Parallel keywords (Croatian)sol hipertenzija kardiovaskularne bolesti zamjene za sol
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:475689
CommitterIvana Šuvak