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A new research on Australian toddlers has investigated the risk of heart related diseases due to the excessive salt intake from foods eaten daily. Researchers at the Deakin University’s Centre for physical Activity and Nutrition Research explored the negative impact of high salt content concealed in everyday foods such as bread and breakfast cereal on the health of young children.
The research was conducted on 300 children at 9 and 18 months of age and a direct correlation was examined between age and salt intake. The salt intake increased from 1.2 grams at the age of 9 months to 2.7 grams at 18 months. The researchers also showed their profound concern regarding the elevated salt intake persisting in adult life of the toddlers, ultimately increasing the risk of high blood pressure. Researchers concluded by paying great emphasis on the significance of reducing the salt intake in young children.
Article link: The results of the study are published in the Journal of the Academy of Nutrition and Dietetics.
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