Classlfication of Sodium Content of Common Indian Foods and Impact of Two Low Sodium Foods on Hypertensives

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Authors

  • V. Premala Priyadharsini
     Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043 ,IN
  • K. Sarojini
     Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043 ,IN

Abstract

Change in life style, food import, fast foods and rising consumption of sugar and animal fat account for rising global rates of hypertension and its associated disorders. In India the prevalence of hypertensive is around fifty one percent among adults as per 1991 census and there are about twenty two million people with hypertension.

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Published

2000-06-01

How to Cite

Premala Priyadharsini, V., & Sarojini, K. (2000). Classlfication of Sodium Content of Common Indian Foods and Impact of Two Low Sodium Foods on Hypertensives. The Indian Journal of Nutrition and Dietetics, 37(6), 167–171. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/6971

Issue

Volume 37, Issue 6, June 2000

Section

Original Articles

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