Prevalence of Essential Hypertension in Relation to Diet and Salt among Different Communities of Mumbai

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Authors

  • Priti Mathur
     Department of Foods and Nutrition, College of Home Science, Udaipur - 313 001 ,IN

Abstract

Man is the only mammal who learnt to cook food prior to ingestion and added several taste and flavour enhancers to his diet, which also were of value as aids to digestion. Salt, one such condiment has been in use since the evolution of primitive man. The advancement of technology made salt a major contributor in the processing and preservation of food. Diet has been considered as a causative factor for many diseases.

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Published

2004-05-01

How to Cite

Mathur, P. (2004). Prevalence of Essential Hypertension in Relation to Diet and Salt among Different Communities of Mumbai. The Indian Journal of Nutrition and Dietetics, 41(5), 215–222. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6534

Issue

Volume 41, Issue 5, May 2004

Section

Original Articles

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