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Salting of food and chronic diseases

M. Mimica ; Institut za medicinska istraživanja i medicinu rada, Zagreb, Hrvatska
L. Krapac ; Institut za medicinska istraživanja i medicinu rada, Zagreb, Hrvatska

Sažetak

In an epidemiological study of chronic diseases carried out in 1972 a sample of population consisting of 3 265 subjects aged 38-57 years was interviewed about the seasoning of food with salt. The greatest number of subjects (62.8%) claimed to take normally salted food, 17.0% added some salt and 1.6% added much salt to their food. Those who ate slightly salted food were 16.1%, while 2.5% did not take any salt at all. Generally, men salted food more than women, rural population more than urban. No differences in the prevalence of systolic or diastolic hypertension were found with regard to food salting. Among the subjects who added more salt to their food varices, alcoholism and chronic bronchitis occurred more frequently.

Ključne riječi

Hrčak ID:

159980

URI

https://hrcak.srce.hr/159980

Datum izdavanja:

14.10.1980.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.144 *