Naslov
Soljenje hrane i kronične bolesti
(Salting of food and chronic diseases)

Autori
Mimica, Milorad ; Krapac, Ladislav

Izvornik
Arhiv za higijenu rada i toksikologiju (0004-1254) 31 (1980); 131-138

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
bolesti; kronične; hrana; soljenje
(diseases; chronic; food; salting)

Sažetak
Summary In an epidemiological studv of chronic diseases carried out in 1972 a sample of population consisting of 3 265 subjects aged 38 — 57 years was interviewed about the seasoning of food with salt. The greatest number of subjeets (62.8%) ciaimed to take normally salted food, 17.0% added some salt and 1.6%> added much salt to their food. Those who ate slightiy salted food were 16.1%, while 2.5% ciid not take any salt at ali. Generally, men salted food more than women, rural population more than urban. No differences in the prevalence of systolic or diastolic hypertension were found with regard to food salting. Among the subjeets who added more salt to their food varices, alcohotism and chronic bronehitis occurred more frequently.

Izvorni jezik
Hrvatski

Znanstvena područja
Kliničke medicinske znanosti

Napomena
Objavljen je i sažetak na engleskom jeziku.

POVEZANOST RADA