High dietary salt intake is a known risk factor for hypertension. However, Australians continue to consume excessive amounts of salt. The purpose of this study was to identify barriers, enablers and strategies to reduce salt in a sample of Australian adults with hypertension. This was a qualitative study. Participants were asked a set of open-ended questions during focus groups conducted between October 2020 and April 2021. Sessions were recorded and transcribed. Using an inductive approach, the transcript data from the focus groups were thematically analysed. This involved checking accuracy, becoming familiar with the data, coding responses based on questions, identifying themes through common patterns and validating themes by grouping similar questions that represented the data and study aim effectively. Thirty-one adults (55 % females) with high blood pressure participated in the focus group discussions. Participants demonstrated good knowledge of high blood pressure risk factors but lacked an understanding of recommended salt intake levels and sources of hidden salt. Challenges in reducing salt intake included the limited availability of low-salt commercial foods. Participants suggested improved food labelling and the use of technology-based interventions to promote healthier choices. Findings highlight the need for behavioural interventions, policy reforms and collaborations between the government, food industries and health organisations to address high salt intake in the population.

Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35–45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for ‘Other salads’ to 665 mg for ‘Mayonnaise and dressings’. Per serving targets ranged from 118 mg for ‘Sauce’ to 1270 mg for ‘Burgers with cured meat’. The largest difference between the current mean sodium content and corresponding target was for ‘Other salads’ and ‘Grilled Chicken’ (both –40% per 100g) and ‘Fries and potato products’ (–45% per serving), and the smallest, ‘Pizza with cured meat toppings’ (–3% per 100 g) and ‘Pies, tarts, sausage rolls and quiches’ (–4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.

The reaction of kaolin with NaCl was followed by dynamic thermal analysis and mass spectrometry under N2, CO2, and air atmospheres and in a 10−5-torr vacuum. The weight loss was a function of the atmosphere used and, according to mass spectrometry, was due to the evolution of H2O, HCl, and very small amounts of H2. HCl was formed only after the release of 85% of the hydroxyl content of the kaolin. When the clay was pretreated with saturated salt solution, H2O and HCl evolved in more or less the same temperature range, indicating that only some of the OH groups reacted with the chloride ion. High-temperature X-ray powder diffraction patterns showed that the sodium ion reacted with the noncrystalline metakaolin to give NaAlSiO4. Chemical analysis showed that the reaction of kaolinite and sodium chloride started below 400°C. The rate of the reaction increased at higher water vapor concentration. From mass spectrometric data, the NaCl-treated kaolin appeared to adsorb CO2. Desorption at several distinct temperatures suggests that CO2 was adsorbed by different parts of the structure, i.e., holes and channels. X-ray powder diffraction and infrared absorption data indicate that the kaolinite structure persisted even after it had been heated with NaCl in a CO2 atmosphere to as high as 800°C.

Bentonite is to be used as a sealing material for long-term storage of radioactive waste. During permafrost periods the buffer may freeze, causing the following: montmorillonite dehydration, ice formation, and pressure build-up that may fracture the surrounding rock. No previous study has been done on freezing of bentonite in saline water. Using small and wide angle X-ray scattering, the present study aimed to increase understanding of the combined impact of salt and temperature on the hydration (swelling) of Wyoming montmorillonite. The basal spacing of the Na-montmorillonite was very dependent on the water content, while this was not the case for the Ca-montmorillonite (after reaching 19 Å). The basal spacing of the free-swelling Na-montmorillonite (34–280 Å) was estimated successfully using simple calculations. During freezing of Na-montmorillonite in NaCl solution, both ice and hydrohalite formed (at -50 and -100ºC). At starting concentrations ≥ 1.5 M the basal spacing was not affected by freezing. During freezing of Ca-montmorillonite in CaCl2 solution, ice formed; antarcticite formed only sporadically. The basal spacing of the Ca-montmorillonite at high NaCl concentrations (>1 M) was greater at -50 and -100ºC (18 Å) than at 20ºC (16 Å). The opposite was observed at low concentrations. This change was attributed to small amounts of salts introduced into the montmorillonite interlayer, hence changing the interlayer water properties. The montmorillonite hydration was also temperature dependent; decreasing temperature increased the hydration (as long as no ice was formed) and increasing the temperature decreased the hydration. This was attributed to the temperature impact on the entropy of the hydration reaction. This observation was also reproduced in an experiment up to 90ºC. A small amount of salt in the groundwater was noted to reduce significantly the potential problem of ice formation in bentonite sealings.

الملح في موريتانيا القيصرية و نوميديا. مصادره؟ استخداماته؟

تواتية عمراوي

هذا هو الملخص الأول للمناطق الوسطى من المغرب العربي (الجزائر) و الذي يظهر الدور الرئيسي الذي لعبه الملح محلياً و كجزء من شبكات تجارية أوسع، و على مدى فترة طويلة من الزمن . اعتمدت هذه الدراسة على مصادر قديمة وحديثة - جغرافية ومعدنية و إثنوغرافية - و تستخدم البيانات الأثرية التي أهمل تحليلها في السابق عن استغلال الملح واستخداماته في العصور القديمة في كل من موريتانيا القيصرية و نوميديا. إن إعادة التقييم هذه تكشف عن مدى توفر الموارد المحلية: حيث كان الملح وفيراً، ويمكن الوصول إليه بسهولة، و يسهل حصاده من البحيرات المالحة أو صخور الملح .

إن البقايا الأثرية التي يتم العثور عليها و بشكل منهجي بالقرب من مكامن الملح الموجودة داخل منطقة المقاطعة الرومانية أو على أطرافها، تؤكد أن السكان استخدموا هذه الموارد المحلية لاحتياجاتهم اليومية. وتظهر الدراسات الإثنوغرافية أن السكان أو القبائل العابرة كانوا - ولا يزالون - قادرين على الاستفادة من الملح المحلي كجزء من تجارتهم مع الشمال والجنوب . تشير أدلة العصور الوسطى إلى أن الملح الصخري من جبل ملح الوطاية (بسكرة) والملح من سبخة آرزيو كان يتم تصديرهما عن طريق البر و من ثم البحر، حيث يصدر الأول لتونس و الثاني لدول أوروبية مجاورة، ولا يوجد ما يتعارض مع حقيقة أن هذا النوع من الشبكات وغيرها كانت موجود بالفعل في العصور القديمة.

Sea-level rise and settlement are investigated at Ta'ab Nuk Na, an ancient Maya salt works in Belize, by examining samples from wooden posts and marine sediment. The samples included Post 145 of Building B and the Nunavut beam, along with marine sediment columns cut from beside both wooden posts. The sediment columns were sampled at 2 cm intervals. Loss-on ignition confirmed the presence of organic material. Identifying the organic content involved removing nonorganic material from the sediment and sorting the organic material under magnification. This procedure established that most of the organic material was red mangrove (Rhizophora mangle). Red mangroves tolerate salt water, but under conditions of sea-level rise, the plants grow vertically to keep their leaves above water. Sediment, leaves, and detritus trapped in the prop roots form mangrove peat, which serves as a proxy for sea-level rise. AMS dating of fine red mangrove roots determined that the local sea levels rose at Ta'ab Nuk Na throughout the Late Classic period and continued into the Postclassic period. Radiocarbon dates obtained from the wood-post samples yielded Late Classic–period dates. Comparing the radiocarbon dates from the wooden posts and the sediment core samples determined that the site was abandoned before the rising seas flooded the area. Evidently, sea-level rise did not play a role in site abandonment.

Ancient fingerprints preserved in clay artefacts can provide demographic information about the people who handled and manufactured them, leaving their marks as an accidental record of a moment’s interaction with material culture. The information extracted from these ancient impressions can shed light on the composition of communities of practice engaged in pottery manufacture. A key component of the process is a comparator dataset of fingerprints reflecting as closely as possible the population being studied. This paper describes the creation of a bespoke reference collection of modern data, the establishment of an interpretive framework for prehistoric fingerprints, and its application to assemblages of Iron Age briquetage from coastal salterns in eastern England. The results demonstrate that briquetage manufacture was constrained by age and sex.

Since conducting a long-term randomised clinical trial is not logical and feasible to find the optimum dosage of salt intake in patients with cirrhosis, cohort studies are the best design to assess the long-term effects of dietary salt on the survival of cirrhotic patients. This cohort study aimed to evaluate the association between dietary intake of salt and mortality risk in cirrhotic patients. The present study was designed as a cohort in three referral hospitals in Iran in 2018. One hundred and twenty-one patients aged between 20 and 70 years with established cirrhosis were recruited. Dietary intakes, demographic data and disease severity were evaluated at the baseline. Participants were followed up annually. Crude survival was greater in patients with low-to-moderate salt consumption rather than in those with high consumption, and in non-consumers [34⋅26 (95 % CI 33⋅04, 35⋅49) v. 30⋅41 (95 % CI 27⋅13, 33⋅69) v. 32⋅72 (95 % CI 30⋅63, 34⋅80), P = 0⋅028; log-rank test]. Using the Cox proportional hazard model, it was shown that the risk of mortality in the high-salt consumption category was approximately 126 % higher than that of the reference category (non-consumers) [HR value 2⋅26, (95 % CI 0⋅91, 5⋅63)], while this risk for the low-to-moderate consumption group was about 28 % lower than the reference category [HR value 0⋅72, (95 % CI 0⋅26, 1⋅99), P-trend = 0⋅04]. In conclusion, a high daily dietary intake of salt might increase the rate of mortality and moderate salt restriction (instead of elimination of salt) decreases the risk of death.

The procurement and use of salt in Anatolia has received limited scholarly attention despite its abundance in the region. This study synthesizes geological, archaeological, ethnoarchaeological, and textual data to assess the role of salt within the socioeconomic setting of the third and early second millennia bc (c. 3000–1730 bc) in Anatolia. The easy accessibility of rock salt and saltpans ranks salt lower among the strategically controlled materials of the era. The author argues that the early non-state Anatolian communities’ strategy for obtaining and distributing this salt was community-driven. Unlike societies in Mesopotamia and Europe, for which the production and distribution of salt contributed significantly to their political economy, salt never became a prestige good, nor did it contribute to the accumulation of wealth in Bronze Age Anatolia.

Development from early conceptus to a complex, multi-cellular organism is a highly ordered process that is dependent on an adequate supply of nutrients. During this process, the pattern of organ growth is robust, driven by a genetic blueprint and matched to anticipated body mass with high precision and with built-in physiological reserve capacity. This apparent canalisation of the developmental process is particularly sensitive to variation in environmental stimuli, such as inappropriate drug or hormone exposure, or pattern of nutrient delivery. Significant variation in any of these factors can profoundly affect fetal and neonatal growth patterns, with later detriment for physiological function and/or reserve capacity of the resultant adult, with potential health impact. This paradigm shift in science has become known as the Developmental Origins of Health and Disease (DOHaD). Over the last 30 years, many animal and clinical studies have vastly expanded our fundamental knowledge of developmental biology, particularly in the context of later effects on health. In this horizons article, we discuss DOHaD through the lens of nutritional quality (e.g. micronutrient, amino acid, NSP intake). The concept of ‘Quality’ was considered undefinable by Robert Persig in his book, ‘Zen and the Art of Motorcycle Maintenance’. Here, development and the art of nutritional maintenance will define quality in terms of the pattern of nutrient intake, the quality of development and how each interact to influence later health outcomes.

Nutritional ecology of ropical ecosystems like Neotropical savannas, which are of high conservation concern, is understudied. Sodium is essential for heterotrophs but availability often falls short relative to plant consumer requirements. Savanna plant consumers like ants and termites should be sodium-limited due to high temperatures, nutrient-poor soils, and lack of oceanic sodium deposition. We tested the hypothesis that Neotropical savanna ants and termites are sodium-limited. Termites were tested by supplementing 0.25 m2 plots with H2O (control), 0.1%, 0.5%, or 1.0% NaCl and measuring termite presence and artificial substrate mass loss after 1 week. Ants were tested by collecting ants that recruited to H2O (control), 0.1%, 0.5%, and 1.0% NaCl and 1.0%, 10%, and 20% sugar baits on paired diurnal–nocturnal transects. Termites were 16 times more likely to occur on 1% NaCl than H2O plots and wood-feeding termites were most frequent. However, the decomposition rate did not differ among treatments. Ant bait use increased with increasing NaCl concentration and 1% NaCl usage was similar to sugar bait usage. Ants were 3.7 times more active nocturnally than diurnally, but contrary to predictions bait type (water, sugar or NaCl) usage did not differ between day and night. Together, these results provide strong evidence of sodium limitation in Neotropical savannas.

This article explores the shoreline industries (oysters, salt, fish, lime) that emerged along the Laufaushan coast in Hong Kong's New Territories, in the period 1667 to 1978. The shoreline in question was controlled by a local security force, staffed by young men from a nearby lineage. The study draws on ethnographic research carried out by the author and local documents (of village and government origin) gathered on site.