ΑΞΙΟΛΟΓΗΣΗ ΤΗΣ ΠΡΟΣΛΑΜΒΑΝΟΜΕΝΗΣ ΠΟΣΟΤΗΤΑΣ ΑΛΑΤΙΟΥ ΑΠΟ ΚΑΤΑΝΑΛΩΤΕΣ ΣΕ ΠΕΡΙΟΧΕΣ ΑΘΗΝΑΣ ΚΑΙ ΗΡΑΚΛΕΙΟΥ ΚΡΗΤΗΣ
Date Issued
July 19, 2024
Type
Abstract
An integral substance and food in the diet of the human body to this day is salt
commonly known as sodium chloride or salt. It is a natural compound commonly used
to flavor food. It finds applications in both the food industry and the chemical industry,
for example for breaking ice or softening water. In recent decades, however, it has
gained a reputation for being associated with conditions such as high blood pressure,
heart disease, and even stomach cancer due to excessive salt intake being the main
source of sodium intake. The average person in western societies consumes 3,400mg
of sodium, while scientific recommendations for hygienic adults suggest 2,400mg and
for people with high blood pressure 1,500mg. Studies show that 80% of total sodium
intake comes from processed products. Of course, extensive and specialized research
proves the effectiveness of sodium chloride against the survival or growth of pathogenic
and pathogenic microorganisms making it the necessary additive or preservative in the
food industry. The purpose of this dissertation is to evaluate the amount of salt
consumed by a large number of consumers, with the immediate aim of informing about
the acceptable limits of sodium intake for its safe and proper consumption with the
overriding purpose of protecting human health. In conclusion, all the respondents who
took part do not have the necessary knowledge about the permissible salt limits they
should consume but also about the hidden sources of sodium in processed foods.
Subjects