Question

Fill in the blanks with suitable words or phrases:

Although there is no direct evidence that salt is the (a)

………………………. of high blood pressure or

hypertension, there are studies which indicate that

reducing salt intake (b) ………………………. blood

pressure. Some scientists are also concerned that

excessive use of salt may cause asthma and kidney

diseases. Therefore most doctors have welcomed a

decision by food manufacturers to (c) ……………….

the amount of salt in food. Many food manufacturers,

however, (d) ………………………. reluctant to

reduce the amount of salt. Salt is (e) ……………….

important flavor enhancer and preservative. British Salt

points (f) ………………………. that salt is an

essential nutrient and regular intake is required to

maintain bodily functions.

3. Lencho suffered first due to drought and then by

floods.Our country is also facing such situation in the

recent years. There is a need to save water through​

Answer 1

Answer:

Explanation:

a) High sodium consumption (>2 grams/day, equivalent to 5 g salt/day) and insufficient potassium intake (less than 3.5 grams/day)

b) When you eat too much salt, which contains sodium, your body holds extra water to "wash" the salt from your body. In some people, this may cause blood pressure to rise. The added water puts stress on your heart and blood vessels.

c)The Institute of Medicine concluded this week that there is no reason for people to keep their sodium consumption below 1,500 milligrams per day, as had been previously recommended for most adults. The panel’s approved level of 2,300 milligrams per day, however, is still far below the average of 3,400 milligrams of sodium that Americans consume per person per day, much of it from processed foods.

d)Sodium, salt, and you

e)  Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.

f)

Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.