The Indian Journal of Nutrition and Dietetics

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Classlfication of Sodium Content of Common Indian Foods and Impact of Two Low Sodium Foods on Hypertensives


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1 Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043, India
     

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Change in life style, food import, fast foods and rising consumption of sugar and animal fat account for rising global rates of hypertension and its associated disorders. In India the prevalence of hypertensive is around fifty one percent among adults as per 1991 census and there are about twenty two million people with hypertension.
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  • Classlfication of Sodium Content of Common Indian Foods and Impact of Two Low Sodium Foods on Hypertensives

Abstract Views: 264  |  PDF Views: 0

Authors

V. Premala Priyadharsini
Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043, India
K. Sarojini
Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043, India

Abstract


Change in life style, food import, fast foods and rising consumption of sugar and animal fat account for rising global rates of hypertension and its associated disorders. In India the prevalence of hypertensive is around fifty one percent among adults as per 1991 census and there are about twenty two million people with hypertension.