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Prevalence of Essential Hypertension in Relation to Diet and Salt among Different Communities of Mumbai


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1 Department of Foods and Nutrition, College of Home Science, Udaipur - 313 001, India
     

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Man is the only mammal who learnt to cook food prior to ingestion and added several taste and flavour enhancers to his diet, which also were of value as aids to digestion. Salt, one such condiment has been in use since the evolution of primitive man. The advancement of technology made salt a major contributor in the processing and preservation of food. Diet has been considered as a causative factor for many diseases.
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  • Prevalence of Essential Hypertension in Relation to Diet and Salt among Different Communities of Mumbai

Abstract Views: 26  |  PDF Views: 0

Authors

Priti Mathur
Department of Foods and Nutrition, College of Home Science, Udaipur - 313 001, India

Abstract


Man is the only mammal who learnt to cook food prior to ingestion and added several taste and flavour enhancers to his diet, which also were of value as aids to digestion. Salt, one such condiment has been in use since the evolution of primitive man. The advancement of technology made salt a major contributor in the processing and preservation of food. Diet has been considered as a causative factor for many diseases.