Dogs might have furry coats, but they can still get cold when the temperature drops.
Articles on Salt
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Potassium-enriched salt tastes like regular salt and you don’t need to change how you cook or season your food. You just need to switch the type of salt you buy.
A new study suggests that adding salt to your food at the table is linked to an increased risk of type 2 diabetes. But caution is needed.
Eating too much salt is bad for our health. Governments and food manufacturers have a big role to play in reducing the salt content of Australians’ diets.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Although it has been considerably less studied than other environmental problems, salinization presents major challenges for biodiversity in freshwater and coastal areas.
Fifty years ago, the Salton Sea was a draw for boaters and fishermen; today it’s an ecological time bomb. Two water experts who served on a state review panel describe its proposed rescue plan.
Looking to save money on your grocery bill but not sure about home-brand food? It’s actually a healthy option, with a few exceptions.
We all know we should reduce our salt intake, but can you remember why? Knowing might help you cut back.
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.
Following a healthy diet may lower the risk of disease complications and allow patients to live well despite having the disease.
De-icing salts help us get around in winter, but they corrode cars, crack roads and contaminate rivers and lakes. Scientists are working to develop better options by imitating natural antifreezes.
All the fluids in our bodies have a little bit of salt in them.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Fish that live in the sea have found amazing ways to control the amount of water and salt in their bodies, and stay hydrated.
Recommended salt intake levels should be lowered further, despite previous contradictory research.
Salt consumption in China is among the highest in the world.
Top contributors
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Professor of Public Health, World Health Organization Collaborating Centre on Nursing, Midwifery and Health Development/School of Public Health, University of Technology Sydney
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Executive Director, George Institute Australia; Professor of Medicine, UNSW
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SHARP Professor of Cardiovascular Medicine, UNSW
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Professor of Community Health and Wellbeing, The University of Queensland
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Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
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Senior Lecturer, School of Population Health, UNSW
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Honorary Associate Professor, University of Leicester
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Global Database Manager & Research Fellow, George Institute for Global Health
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Associate Professor, Canada Research Chair in Early Childhood: Diversity and Transitions, Mount Saint Vincent University
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Postdoctoral Research Fellow , South African Astronomical Observatory
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Cephalon Professor of Cardiovascular Medicine & Epidemiology, University of Warwick
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Senior Project Manager, WHO CC Salt Reduction, George Institute for Global Health
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Dietitian and Nutritionist, North-West University