Open AccessLevels of Salt in Romanian Food in 2009
Author(s) -
Corina Aurelia Zugravu,
Monica Pârvu,
Monica Tarcea,
Daniela Pătrașcu,
Anca Pantea Stoian
Publication year - 2010
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:5202
Subject(s) - salt (chemistry) , preservative , romanian , food science , human health , food products , business , environmental health , medicine , chemistry , philosophy , linguistics
Salt is the oldest preservative used for food. But the excessive consume of salt is at the origin of blood hypertension, a problem responsible for a huge number of human diseases and deaths. As a consequence, the level of salt added in processed food has to diminish progressively.
At the end of 2009, the Public Health Authorities from 29 Romanian counties reported results from the salt analysis of 1321 samples of different foods.
The highest levels of salt were found in “telemea” cheese and the significant salt content in other widely consumed food underlined the necessity for a joined effort in order to bring down salt and to comply with the World Health Organization target