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The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...
Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]
In practice, potassium chloride (also known as potassium salt) is the most commonly used salt substitute. Its toxicity for a healthy person is approximately equal to that of table salt (the LD 50 is about 2.5 g/kg, or approximately 190 g for a person weighing 75 kg).
Here are 20 potassium-rich foods: Bananas “One banana provides about 10 to 15% of the daily value and also packs magnesium and vitamin B6, other nutrients that support healthy muscle and nerve ...
This is the list of extremely hazardous substances defined in Section 302 of the U.S. Emergency Planning and Community Right-to-Know Act (42 U.S.C. § 11002). The list can be found as an appendix to 40 CFR 355. [1] Updates as of 2006 can be seen on the Federal Register, 71 FR 47121 (August 16, 2006). [2]
On a consumer level, salt substitutes, which usually substitute a portion of sodium chloride content with potassium chloride, can be used to increase the potassium to sodium consumption ratio. [40] This change has been shown to blunt the effects of excess salt intake on hypertension and cardiovascular disease.
The foods within the bland diet are lower in fiber and fat, while also having a more neutral flavor and smell. These include:, Lean proteins prepared with little to no fat and with mild seasoning.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.