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Salt intake is an important public health issue in the contemporary world, since salt overconsumption is a major risk factor for high blood pressure. Some of the important sources of salt are fast food products, generally over salted in order to be desirable for the consumer. In the present study we evaluated salt levels in some very popular fast food dishes in Romania, in 2011. Local public health authorities gathered randomly 5 samples per product (shaorma, burger, pizza) in their county. Samples of sauces were also gathered, as important components of fast food dishes (mayonnaise, ketchup, other). Salt levels were measured in local laboratories. Data was collected by the National Institute of Public Health. Results showed considerable differences between samples, with minimal values under 1 % salt and maximal values of 1.9% (burgers, Arad; pizza, Olt). Differences were present not only in on-spot produced dishes, but also in ready-to-eat sauces, where some producers use very high quantities of salt. The average values of salt concentrations were: 1.5% for pizza, 1.33 % for shaonna, burgers and mayonnaise, 1.87% for ketchup and 1.4% for other sauces. Figures found are over the average values for home-made dishes, so efforts need to be made to determine fast food business operators to add less salt and to enhance taste by substituting it with other seasonings like herbs and spices. Food reformulation initiatives, although very difficult to implement in the gastronomy! fast food sector, may achieve significant results in tackling salt intake via fast food products and ready-to-eat sauces and dressings. [ABSTRACT FROM AUTHOR]

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 regarding the salt intake (5g/day), with a special accent put on the reformulation of processed food. [ABSTRACT FROM AUTHOR]

The aim of this research was to analyze motivations behind food choices from a cross-cultural perspective. It presents results derived from a multi-country study associated with Hofstede's cultural dimensions. A total of 11,919 respondents from 16 countries took part in this research. Two groups of statements were included in the survey: 'economic & availability motivations' and 'social & cultural motivations'. Six Hofstede's cultural dimensions covered: Power Distance Index, Individualism–Collectivism Index, Masculinity–Femininity Index, Uncertainty Avoidance Index, Term Orientation Index and Indulgence Restraint Index. This study confirmed that different cultural aspects have influence on food choice. A cluster analysis revealed two clusters as follows: 'attitudinal' cluster comprising of 11 countries (57.7% % of the total sample) opposed to the 'ambivalent' cluster (47.3%) consisting of the remaining five countries. The results confirm a correlation between Hofstede's dimensions, specifically with individualistic, feminine and tolerant societies. Obtained results may be of interest for different food and gastronomy stakeholders shifting their food policies from a local to a cross-cultural perspective. • 11,919 respondents from 16 countries took part in the field survey. • Cross-cultural research on food choices was performed. • Cluster analysis revealed 'attitudinal' and 'ambivalent' countries. • Cultural background plays a role in food choices. • Results confirm correlation with Hofstede's cultural dimensions. [ABSTRACT FROM AUTHOR]

Diabetes is a disease with a growing frequency in the contemporary world. Optimal outcomes in diabetes require daily self-management and compliance to a sometimes complicated scheme of treatment. (Collins et al, 2009). Since animal's companionship moderates the effects of stress, subjective health complains and social interaction on mood componeuts, having a pet might ease the process of coping with diabetes and its treatment requirements. Former studies have showen that owning a pet generally ameliorates the overall quality of life in people with chronic diseases. (Allen et al, 2002; Edwards et al, 2002; Johnson et al, 2003; Heady, 2004, Wong, 2005). In this present cross sectional study, we followed self management and treatment adherence, and their connections with the presence of a pet in a household, in a representative sample of 477 diabetics, in evidence of the ambulatory services of two major hospitals from Bucharest, Romania, in 2011. From the sample, 39% were pet owners, from which 95% had cats and dogs. Significantly more women than men declared having pets and more typel diabetics had pets, than type 2. Average age for pet owners was 52.2, versus 54.25 years, for non owners. The analysis showed a statistically significant correlation between having a pet and respecting the medicamentous treatment of diabetes, even after correcting for age, gender, education, length of the disease and type of diabetes (Spearman Rho= .205, sig (2 tailed)=011) . No links have been found between the body mass index, blood pressure values, fear of hypoglycemia, presence of depression on one hand, and having a pet, on the other. In conclusion, the study offers some useful data that can be a starting point for further investigation, since pet owning seems to influence positively healthy habits even for diabetic patients [ABSTRACT FROM AUTHOR]