A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases

Authors :: Amin Mousavi Khaneghah
Zahra Hadian
S. Fatemeh S. Reihani
Thuan-Chew Tan
Source :: International Journal of Environmental Analytical Chemistry. :1-12
Publication Year :: 2021
Publisher :: Informa UK Limited, 2021.
Abstract: The levels of salt (NaCl) in diets, particularly in bread as an important staple food in public diets worldwide, should be monitored to meet the recommended level. The purpose of this study was to ...

Subjects :: chemistry.chemical_classification
Chemistry
Health, Toxicology and Mutagenesis
Sodium
digestive, oral, and skin physiology
Public Health, Environmental and Occupational Health
food and beverages
Soil Science
Salt (chemistry)
chemistry.chemical_element
Staple food
Pollution
Analytical Chemistry
Environmental Chemistry
Food science
Waste Management and Disposal
Water Science and Technology

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