Consumer knowledge and attitudes to salt intake and labelled salt information

The objective of this study was to investigate consumers’ knowledge of health risks of high salt intake and frequency of use and understanding of labelled salt information. We conducted a cross-sectional survey in shopping centres within Metropolitan Melbourne. A sample of 493 subjects was recruited. The questionnaire assessed salt related shopping behaviours, attitudes to salt intake and health and their ability to interpret labelled sodium information. Four hundred and seventy four valid surveys were collected (65% female, 64% being the main shopper). Most participants knew of the relationship between salt intake and high blood pressure (88%). Sixty five percent of participants were unable to correctly identify the relationship between salt and sodium. Sixty nine percent reported reading the salt content of food products when shopping. Salt label usage was significantly related to shoppers concern about the amount of salt in their diet and the belief that their health could improve by lowering salt intake. Approximately half of the sample was unable to accurately use labelled sodium information to pick low salt options. Raising consumer awareness of the health risks associated with high salt consumption may increase salt label usage and purchases of low salt foods. However, for food labels to be effective in helping consumers select low salt foods a more ‘user friendly’ labelling format is needed.

Identification and characterization of genes conferring salt tolerance to Escherichia coli from pond water metagenome

Metagenomics provides culture-independent access to gene pool of the whole microbial communities. To identify genes responsible for salt tolerance in unculturable bacteria, Escherichia coli clones were enriched with an ability to grow at inhibitory NaCl concentrations (750 mM) from a pond water metagenomic library. From two unique clones, genes encoding for proteins with similarity to a putative general stress protein (GspM) harbouring GsiB domain and a putative enoyl-CoA hydratase (EchM) were identified to be responsible for salt tolerance. The gspM was expressed by its native promoter whereas the echM was expressed from the lacZ promoter of the plasmid. EchM was overexpressed with a hexahistidyl tag. Purified EchM showed crotonyl-CoA hydratase activity. These genes have potential application in generating salt tolerant recombinant bacteria or transgenic plants.

Predicting the resistance of fired clay bricks to salt attack

The salt attack of Fired Clay Bricks (FCBs) causes surface damage that is aesthetically displeasing and eventually leads to structural damage. Methods for determining the resistances of FCBs to salt weathering have mainly tried to simulate the process by using accelerating aging tests. Most research in this area has concentrated on the types of salt that can cause damage and the damage that occurs during accelerated aging tests. This approach has lead to the use of accelerated aging tests as standard methods for determining resistance. Recently, it has been acknowledged that are not the most reliable way to determine salt attack resistance for all FCBs in all environments. Few researchers have examined FCBs with the aim of determining which material and mechanical properties make a FCB resistant to salt attack. The aim of this study was to identify the properties that were significant to the resistance of FCBs to salt attack. In doing so, this study aids in the development of a better test method to assess the resistance of FCBs to salt attack. The current Australian Standard accelerated aging test was used to measure the resistance of eight FCBs to salt attack using sodium sulfate and sodium chloride. The results of these tests were compared to the water absorption properties and the total porosity of FCBs. An empirical relationship was developed between the twenty-four-hour water absorption value and the number of cycles to failure from sodium sulfate tests. The volume of sodium chloride solution was found to be proportional to the total porosity of FCBs in this study. A phenomenological discussion of results led to a new mechanism being presented to explain the derivation of stress during salt crystallisation of anhydrous and hydratable salts. The mechanical properties of FCBs were measured using compression tests. FCBs were analysed as cellular materials to find that the elastic modules of FCBs was equivalent for extruded FCBs that had been fired a similar temperatures and time. Two samples were found to have significantly different elastic moduli of the solid microstructure. One of these samples was a pressed brick that was stiffer due to the extra bond that is obtained during sintering a closely packed structure. The other sample was an extruded brick that had more firing temperature and time compared with the other samples in this study. A non-destructive method was used to measure the indentation hardness and indentation stress-strain properties of FCBs. The indentation hardness of FCBs was found to be proportional to the uniaxial compression strength. In addition, the indentation hardness had a better linear correlation to the total porosity of FCBs except for those samples that had different elastic moduli of the solid microstructure. Fractography of exfoliated particles during salt cycle tests and compression tests showed there was a similar pattern of fracture during each failure. The results indicate there were inherent properties of a FCB that determines the size and shape of fractured particles during salt attack. The microstructural variables that determined the fracture properties of FCBs were shown to be important variables to include in future models that attempt to estimate the resistance of FCBs to salt attack.

The development of a national salt reduction strategy for Australia

Excess dietary salt is a well established cause of high blood pressure and vascular disease. National and international bodies recommend a significant reduction in population salt intakes on the basis of strong evidence for health gains that population salt reduction strategies could achieve. The Australian Division of World Action on Salt and Health (AWASH) coordinates the Drop the Salt! campaign in Australia. This aims to reduce the average amount of salt consumed by Australians to six grams per day over five years through three main implementation strategies targeting the food industry, the media and government. This strategy has the potential to achieve a rapid and significant reduction in dietary salt consumption in Australia. With industry and government engagement, this promises to be a highly effective, low cost option for preventing chronic disease.

Does stress induce salt intake?

Psychological stress is a common feature of modern day societies, and contributes to the global burden of disease. It was proposed by Henry over 20 years ago that the salt intake of a society reflects the level of stress, and that stress, through its effect on increasing salt intake, is an important factor in the development of hypertension. This review evaluates the evidence from animal and human studies to determine if stress does induce a salt appetite and increase salt consumption in human subjects. Findings from animal studies suggest that stress may drive salt intake, with evidence for a potential mechanism via the sympatho-adrenal medullary system and/or the hypothalamo–pituitary–adrenal axis. In contrast, in the few laboratory studies conducted in human subjects, none has found that acute stress affects salt intake. However, one study demonstrated that life stress (chronic stress) was associated with increased consumption of snack foods, which included, but not specifically, highly salty snacks. Studies investigating the influence of chronic stress on eating behaviours are required, including consumption of salty foods. From the available evidence, we can conclude that in free-living, Na-replete individuals, consuming Na in excess of physiological requirements, stress is unlikely to be a major contributor to salt intake.