Salt and foods, an open theme.

摘要

Use of salt in foods is discussed with reference to: possible health hazards from high salt consumption; the position of organizations (the WHO and the EU) and national governments (the UK, France, Finland, Italy and the USA); the position of the food industry; use of salt as a flavouring, functional additive or preservative; salt in relation to oxidative stability; possibilities for reduction of salt level in foods; and salt substitutes.