The use of table and cooking salt in a sample of Australian adults

Dietary sodium, the major source being salt, is associated with hypertension. Australian adults consume more than the recommended amount of salt and approximately 15% of dietary sodium comes from salt added at the table and during cooking. Objective: To determine the frequency of and the demographic characteristics associated with discretionary salt use. Design: A cross sectional survey conducted in shopping centres within Metropolitan Melbourne. Participants completed a questionnaire assessing discretionary salt use and attitudes to salt intake. Outcomes: Four hundred and seventy four surveys were collected (65% female, 77% Caucasian, 64% holding a university qualification). Eighty nine percent of respondents were classified as salt users and 11% as non-salt users. Of the salt users 52% reported that they always or sometimes add salt during cooking and at the table. Those of Asian descent and younger respondents aged 18-24 years were more likely to be salt users (chi2=12.3, df=2, p<0.001; chi2=19.2, df=5, p<0.01). Conclusion: Discretionary salt use remains high. To successfully reduce population dietary salt intake public health campaigns are urgently required and need to include consumer advice to reduce discretionary salt use, whilst reducing the salt added to processed foods. Such campaigns should include younger age groups and should be appropriate for all ethnic backgrounds to raise the awareness of the risks of a high salt diet on health.

Consumer awareness and self-reported behaviours related to salt consumption in Australia

Australians are eating far more salt than is good for health. In May 2007, the Australian Division of World Action on Salt and Health (AWASH) launched a campaign to reduce population salt intake. A consumer survey was commissioned to quantify baseline aspects of awareness and behaviour related to salt and health amongst Australians. A total of 1084 individuals aged 14 years or over were surveyed by ACA Research using an established consumer panel. Participants were selected to include people of each sex, within different age bands, from major metropolitan and other areas of all Australian states and territories. Participants were invited via email to complete a brief questionnaire online. Two-thirds knew that salt was bad for health but only 14% knew the recommended maximum daily intake. Seventy percent correctly identified that most dietary salt comes from processed foods but only a quarter regularly checked food labels for salt content. Even fewer reported their food purchases were influenced by the salt level indicated (21%). The survey showed a moderate understanding of how salt effects health but there was little evidence of action to reduce salt intake. Consumer education will be one part of the effort necessary to reduce salt intake in Australia and will require government investment in a targeted campaign to achieve improvements in knowledge and behaviours.

Sequence analysis of a salt tolerant metagenomic clone

Metagenome represent an unlimited resource for discovery of novel genes. Here we report, sequence analysis of a salt tolerant metagenomic clone (6B4) from a pond water metagenomic library. Clone 6B4 had an insert of 2254 bp with G+C composition of 64.06%. DNA sequence from 6B4 showed homology to DNA sequences from proteobacteria indicating origin of 6B4 metagenomic insert from a yet uncharacterized proteobacteria. Two encoded proteins from clone 6B4 showed match with ATP-dependent Clp protease adaptor protein (ClpS) and phasin, while two truncated encoded proteins showed match with poly-3-hydroxybutyrate synthase and permease. Clp complex is known to play a role in stress tolerance. Expression of ClpS from metagenomic clone is proposed to be responsible for salt tolerance of the metagenomic clone 6B4.

Reclaiming spent liquor from cotton reactive dyebaths using nanofiltration membrane for possible reuse of water and salt

During dyeing, salts are placed in a dyebath to aid the fixation of various dyes on to the fabric while bases are added to raise the pH from around neutral to pH 11. Afterwards, the used dyebath solution, called dyebath spent liquor, is discharged with almost all the salts and bases added as well as unfixed dyes. Consequently, a lot of raw materials are lost in the waste stream ending up in the environment as pollutants. In this study, possibilities of reusing water and salts of dyebathes were investigated, using a nanofiltration membrane. When the salt concentration in the spent liquor was increased from 10 to 80 g/L, the salt rejection by membrane was found to decrease initially; however, the salt rejection increased over the time, which was not expected. The aggregation of dye was also studied and found to decrease in the concentrate when the salt concentration was increased. This may be due to the aggregation of salt in the concentrate, which explains the increase in salt rejection. This information is useful for the textile industry in evaluating the treated water quality for the purpose of reuse.

Nanofiltration for the possible reuse of water and recovery of sodium chloride salt from textile effluent

During the reactive dyeing of cotton, salts such as sodium chloride (NaCI) are placed in a dyebath to aid the exhaustion of various dyes onto the fabric while bases are added to raise the pH from around neutral to pH 11 to achieve fixation. Afterwards, the used dyebath solution, called dyebath spent liquor, is discharged with almost all the salts and bases added as well as unfixed dyes. Consequently, many raw materials are lost in the waste stream ending up in the environment as pollutants. In this study possibilities of reusing the water and salts of dyebaths were investigated using a nanofiltration membrane. When the NaCI concentration in the spent liquor was increased from 10 to 80 g/L, the NaC1 rejection by the membrane was found to decrease initially; however, the NaC1 rejection increased over time, which was not expected. The aggregation of dye was also studied and found to decrease in the concentrate when the salt concentration was increased. This information is useful for the textile industry in evaluating the treated water quality for the purpose of reuse.

Double-layer and solvation forces measured in a molten salt and its mixtures with water

Measurements have been made of the force between molecularly smooth mica surfaces immersed in ethylammonium nitrate, which is a molten salt at room temperature, and in mixtures of this salt with water across the concentration range from 10 -4 M to that of the pure salt, which is 11.2 M. At low concentrations the salt behaves as a typical 1:1 electrolyte, and we measure an electrical double-layer force whose range decreases with increasing salt concentration. At high concentrations, above about 1 M, the double-layer force becomes so weak and short-ranged that it is completely dominated by a solvation force extending up to 5 nm. In the pure molten salt the solvation force is an oscillatory function of surface separation comparable to that measured in simple nonpolar liquids. No monotonic component of solvation force is found.

Dietary salt loading impairs arterial vascular reactivity 1-3

BACKGROUND: Studies of sodium have shown improvements in vascular function and blood pressure (BP). The effect of chronic sodium loading from a low-sodium diet to a Western diet on vascular function and BP has been less well studied.

OBJECTIVE: The objective was to examine the effects of dietary salt intake on vascular function and BP.

DESIGN: Thirty-five hypertensive volunteers met the inclusion criteria. After a 2-wk run-in with a low-sodium diet (60 mmol/d), the participants maintained their diets and were randomly assigned to receive sequentially 1 of 3 interventions for 4 wk, with a 2-wk washout between interventions: sodium-free tomato juice (A), tomato juice containing 90 mmol Na (B), and tomato juice containing 140 mmol Na (C). The outcomes were changes in pulse wave velocity (PWV), systolic BP (SBP), and diastolic BP (DBP).

RESULTS: The difference in PWV between interventions B and A was 0.39 m/s (95% CI: 0.18, 0.60 m/s; P = 0.001) and between C and A was 0.35 m/s (95% CI: 0.13, 0.57 m/s; P = 0.01). Differences in SBP and DBP between interventions B and A were 4.4 mm Hg (95% CI: 1.2, 7.8 mm Hg; P = 0.01) and 2.4 mm Hg (95% CI: 0.8, 4.1 mm Hg; P = 0.001), respectively, and between interventions C and A were 5.6 mm Hg (95% CI: 2.7, 8.4 mm Hg; P = 0.01) and 3.3 mm Hg (95% CI: 1.5, 5.0 mm Hg; P = 0.001), respectively. Changes in PWV correlated with changes in SBP (r = 0.52) and DBP (r = 0.58).

CONCLUSIONS: Dietary salt loading produced significant increases in PWV and BP in hypertensive volunteers. Correlations between BP and PWV suggest that salt loading may have a BP-independent effect on vascular wall function. This further supports the importance of dietary sodium restriction in the management of hypertension. This trial was registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12609000161224.

Dietary salt intake assessed by 24 h urinary sodium excretion in Australian schoolchildren aged 5–13 years

Objective To measure total daily salt intake using 24 h urinary Na excretion within a sample of Victorian schoolchildren aged 5–13 years and to assess discretionary salt use habits of children and parents.

Design Cross-sectional study.

Setting Completed within a convenience sample of independent primary schools (n 9) located in Victoria, Australia.

Subjects Two hundred and sixty children completed a 24 h urine collection over a school (34 %) or non-school day (66 %). Samples deemed incomplete (n 18), an over-collection (n 1) or that were incorrectly processed at the laboratory (n 3) were excluded.

Results The sample comprised 120 boys and 118 girls with a mean age of 9·8 (sd 1·7) years. The average 24 h urinary Na excretion (n 238) was 103 (sd 43) mmol/24 h (salt equivalent 6·0 (sd 2·5) g/d). Daily Na excretion did not differ by sex; boys 105 (sd 46) mmol/24 h (salt equivalent 6·1 (sd 2·7) g/d) and girls 100 (sd 41) mmol/24 h (salt equivalent 5·9 (sd 2·4) g/d; P = 0·38). Sixty-nine per cent of children (n 164) exceeded the recommended daily Upper Limit for Na. Reported discretionary salt use was common: two-thirds of parents reported adding salt during cooking and almost half of children reported adding salt at the table.

Conclusions The majority of children had salt intakes exceeding the recommended daily Upper Limit. Strategies to lower salt intake in children are urgently required, and should include product reformulation of lower-sodium food products combined with interventions targeting discretionary salt use within the home.

Boron carbon nitride nanostructures from salt melts : tunable water-soluble phosphors

A simple, high yield, chemical process is developed to fabricate layered h-BN nanosheets and BCNO nanoparticles with a diameter of ca. 5 nm at 700 °C. The use of the eutectic LiCl/KCl salt melt medium enhances the kinetics of the reaction between sodium borohydride and urea or guanidine as well as the dispersion of the nanoparticles in water. The carbon content can be tuned from 0 to 50 mol % by adjusting the reactant ratio, thus providing precise control of the light emission of the particles in the range 440–528 nm while reaching a quantum yield of 26%. Because of their green synthesis, low toxicity, small size, and stability against aggregation in water, the as-obtained photoluminescent BCNO nanoparticles show promise for diagnostics and optoelectronics.