Index page for: Reducing salt in foods: Practical strategies

Table of Contents DIETARY SALT, HEALTH, AND THE CONSUMERDietary Salt Intake: Sources and Targets for Reduction, F. AngusDietary Salt, High Blood Pressure and Other Harmful Effects on Health, J.H Feng and G.A. MacGregorHealth Issues Relating to Monosodium Glutamate in the Diet, J.D. FernstromDietary Salt and Flavour: Mechanisms of Taste Reception and Physiological Controls, S. McCaugheyDietary Salt and the Consumer: Reported Consumption and Awareness of Associated Health Risks, J. Purdy and G. ArmstrongConsumer Responsed to Low-Salt Food Products, C. WalshImproving the Labelling of the Salt Content of Foods, G. Brussell and M. HuntSTRATEGIES FOR SALT REDUCTION IN FOOD PRODUCTSTechnological Functions of Salt in Food Prodcuts, C.M.D. ManMicrobial Issues in Reducing Salt in Food Products, G. BettsSensory Issues in Reducing Salt in Food Products, D. KilcastThe Use of Bitter Blockers to Replace Salt in Food Products, R. MacGregorREDUCING SALT IN PARTICULAR FOODSReducing Salt in Meat and Poultry Products, E. DesmondReducing Salt in Seafood Products, S. Pedro and M.L. NunesReducing Salt in Bread and Other Baked Products, S.P. CauvainReducing Salt in Snack Products, P. Ainsworth and A. PlunkettReducing Salt in Cheese and Dairy Spreads, T.P. Guinee amd B.T. O'KennedyReducing Salt in Canned Foods, T. Robinson