Resumo

NETO, Inês et al. SALT - HISTORICAL PERSPECTIVE, CHEMICAL COMPOSITION, CONSUMPTION, PRICE, ASSOCIATED DISEASES AND ALTERNATIVES. Acta Port Nutr [online]. 2023, n.33, pp.34-38.  Epub 12-Fev-2024. ISSN 2183-5985.  https://doi.org/10.21011/apn.2023.3307.

About 8 thousand years ago the human species began the exploitation of salt, leading to its exchange and commercialization, which was mainly used as a way to preserve food and consequent ingestion, having been later used as a form of seasoning. Salt can be extracted from seawater, mineral deposits, saline lakes, brines and surface encrustations, having great impact on socio-economic, cultural, symbolic and religious level. Salt is one of the main suppliers of sodium, an essential ion to life, which when in deficit or in excess increases the risk of diseases (e.g. cardiovascular, renal and bone). In most countries salt consumption is higher than maximum level recommended (5 g daily). In order to reduce this consumption, alternatives have been sought, such as aromatic herbs, spices, condiments with low sodium content, light salt, potassium salt and salicornia.

Palavras-chave : Chemical composition of salt; Cardiovascular diseases; Salt history; Salt; Sodium; Salt substitutes.

        · resumo em Português     · texto em Português     · Português ( pdf )