The salt content of products from popular fast-food chains in Costa Rica

AbstractSalt is a major determinant of population blood pressure levels. Salt intake in Costa Rica is above levels required for good health. With an increasing number of Costa Ricans visiting fast food restaurants, it is likely that fast-food is contributing to daily salt intake. Salt content data from seven popular fast food chains in Costa Rica were collected in January 2013. Products were classified into 10 categories. Mean salt content was compared between chains and categories. Statistical analysis was performed using Welch ANOVA and Tukey–Kramer HSD tests. Significant differences were found between companies; Subway products had lowest mean salt content (0.97 g/100 g; p < 0.05) while Popeye's and KFC had the highest (1.57 g/100 g; p < 0.05). Significant variations in mean salt content were observed between categories. Salads had a mean salt content of 0.45 g/100 g while sauces had 2.16 g/100 g (p < 0.05). Wide variation in salt content was also seen within food categories. Salt content in sandwiches ranged from 0.5 to 2.1 g/100 g. The high levels and wide variation in salt content of fast food products in Costa Rica suggest that salt reduction is likely to be technically feasible in many cases. With an increasing number of consumers purchasing fast foods, even small improvements in salt levels could produce important health gains

Antihypertensive peptides from animal proteins

Hypertension is considered a major health problem throughout the world among adults, adolescents, as well as children and several preventive and therapeutic interventions are available. In addition to the pharmaceutical drugs and lifestyle changes, significant milestones have been achieved in the past decades in the identification of bioactive peptides from animal proteins with useful antihypertensive activities. The antihypertensive properties of these peptides are attributed to several mechanisms ranging from mineral-binding, opioid-like and antithrombotic properties to inhibition of ACE (angiotensin-converting enzyme). ACE-inhibitory peptides are the most widely studied bioactive peptides with promising potential in hypertension management. In addition to milk and dairy products, which are the major sources of antihypertensive peptides, a remarkable increase has been observed in the documentation of peptides from other animal proteins, such as meat, with demonstrated in vitro and in vivo antihypertensive properties. Numerous opportunities exist in the global market for the development of novel food products and additives based on these antihypertensive peptides for the dietary management of hypertension. This chapter reviews the antihypertensive peptides derived from meat proteins and examines their possible role as a functional ingredient in foods for the management of hypertension