Z. WatsonDana, H. María, Colombo María Elena, N. LemaSilvia, B. VázquezMarisa
{"title":"使用表面响应法，添加较少NaCl和较多膳食纤维的健康面包的最佳配方是什么?","authors":"Z. WatsonDana, H. María, Colombo María Elena, N. LemaSilvia, B. VázquezMarisa","doi":"10.15761/IFNM.1000238","DOIUrl":null,"url":null,"abstract":"There is an association between high NaCl intake and high blood pressure (HBP), which is the most important risk factor in the development of cardiovascular diseases and strokes [1,3]. It has been observed that modest reductions of NaCl in the diet contribute substantially to reduce cardiovascular events in the population [4]. In Argentina and around the world, actions are being taken to reduce the intake of NaCl [5].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"6 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"What was the optimum formulation of a healthful bread with less added NaCl and more dietary fiber using surface response methodology?\",\"authors\":\"Z. WatsonDana, H. María, Colombo María Elena, N. LemaSilvia, B. VázquezMarisa\",\"doi\":\"10.15761/IFNM.1000238\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"There is an association between high NaCl intake and high blood pressure (HBP), which is the most important risk factor in the development of cardiovascular diseases and strokes [1,3]. It has been observed that modest reductions of NaCl in the diet contribute substantially to reduce cardiovascular events in the population [4]. In Argentina and around the world, actions are being taken to reduce the intake of NaCl [5].\",\"PeriodicalId\":13631,\"journal\":{\"name\":\"Integrative Food, Nutrition and Metabolism\",\"volume\":\"6 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Integrative Food, Nutrition and Metabolism\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15761/IFNM.1000238\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Integrative Food, Nutrition and Metabolism","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15761/IFNM.1000238","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
What was the optimum formulation of a healthful bread with less added NaCl and more dietary fiber using surface response methodology?
There is an association between high NaCl intake and high blood pressure (HBP), which is the most important risk factor in the development of cardiovascular diseases and strokes [1,3]. It has been observed that modest reductions of NaCl in the diet contribute substantially to reduce cardiovascular events in the population [4]. In Argentina and around the world, actions are being taken to reduce the intake of NaCl [5].
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