Mineral composition of different types of kitchen salts
DOI:
https://doi.org/10.12957/demetra.2020.51430Keywords:
Sodium chloride. Micronutrients. Hypertension.Abstract
Introduction: There is strong evidence showing an association between high sodium intake and the development of cardiovascular diseases, hypertension, and other metabolic complications. Although kitchen salt is an ingredient widely used by the population, the scientific literature about the study of its composition is scarce. Therefore, it is extremely important to know the composition of salts that are frequently used in cooking. Objective: To analyze the chemical composition of different types of cooking salts: refined/common, Himalayan pink, marine, and light. Parallel to this, pricing and labels were also analyzed to correlate with the chemical analysis. Method: The determination of minerals was performed by the method 3050-B rev.02 / SMEWW 3111-B and the quantification of metal levels was made by flame atomic absorption spectrometry. Result: Significant differences were observed in the amount of minerals found in salts of the same nature from different brands. The results showed that the Himalayan pink salt had the highest levels of calcium, iron, magnesium, and sodium compared to other types of salts (p <0.05). Analyzing pricing and labeling information, prices were significantly different between products, and there was also a lack of information about their chemical composition. Conclusion: Results demonstrate that there are differences in the mineral composition of salts and indicate the need to identify the composition in the labels, thus enabling the population to make a cost-benefit assessment regarding the best type of salt and/or brand through their labels.
Downloads
Published
How to Cite
Issue
Section
License
STATEMENT OF AUTHORSHIP RESPONSIBILITY
Title of the manuscript:
________________________________________________________
1. Statement of responsability
I certify that I have participated in the work above specified and take public responsibility for its content.
I certify that the manuscript represents an original work and that none of the material in the manuscript has been previously published, is included in another manuscript, or is currently under consideration for publication elsewhere, whether in printed form or in electronic media, except that described in the attachment.
In case of acceptance of this text by Demetra: Alimentação, Nutrição & Saude, I declare to be in accordance with the policy of public access and copyright adopted by Demetra, which provides as follows: (a) the authors retain the copyright and grant to the Journal the right of first publication, the work being simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of the work with acknowledgment of authorship and initial publication in this journal; (b) authors are authorized to enter additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal; and (c) authors are permitted and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this may lead to productive changes, as well as increase the impact and citation of the published work.
2. Conflict of Interest Statement
I certify that there is no conflict of interest in connection with the submitted article.
Date, signature and full address of all authors.
