We all know we should reduce our salt intake, but can you remember why? Knowing might help you cut back.
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Articles on Salt
Displaying 1 - 20 of 50 articles
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.
Following a healthy diet may lower the risk of disease complications and allow patients to live well despite having the disease.
De-icing salts help us get around in winter, but they corrode cars, crack roads and contaminate rivers and lakes. Scientists are working to develop better options by imitating natural antifreezes.
All the fluids in our bodies have a little bit of salt in them.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Fish that live in the sea have found amazing ways to control the amount of water and salt in their bodies, and stay hydrated.
Recommended salt intake levels should be lowered further, despite previous contradictory research.
Salt consumption in China is among the highest in the world.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
South Africa needs to continue public awareness campaigns to reduce excessive salt intake to protect cardiovascular health.
When it snows, it pours – but why do municipalities treat the roads with salt? A chemist explains how salt affects water and ice.
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Taking a look at the interesting world of the South African Astronomical Observatory.
Of Australia’s capital cities, Perth has the saltiest tap water, while Melbourne, Hobart, Darwin and Canberra have the least salty. And while all are within guidelines, the variation is striking.
Scientists have found ways to trick the brain into thinking you’re tasting salt.
We take salt water for granted, and often overlook how important it is for our own lives and in sustaining a healthy planet.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
Recent research shows that US rivers are becoming saltier and more alkaline. Salt pollution threatens drinking water supplies and freshwater ecosystems, but there is no broad system for regulating it.
Top contributors
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Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
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Executive Director, George Institute Australia, George Institute for Global Health
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Research professor, North-West University
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Senior Lecturer in Environmental Science, Western Sydney University
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Professor of Medicine, University of Sydney
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Associate Professor in Pharmacology, Murdoch University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Clinical Affiliate, University of Sydney
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Lecturer in Exercise and Sport Science, Flinders University
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PhD Candidate, Deakin University
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Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
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Professor & Vice-President Research, University of Guelph
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Associate Professor, School of Medicine, University of Wollongong
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Professor of Internal Medicine and Preventative Cardiology, Griffith University
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Senior Clinical Lecturer, University of Dundee
