Results 51 to 60 of about 127,323 (215)

Short-Term Exposure of Laying Hens to High Dietary Sodium Chloride Levels

open access: yesPoultry Science, 1987
Four replicate pens, each containing five individually caged hens received a corn-soy basal diet to which .4, 1, 2, 4, or 6% NaCl was added during two 21-day experiments. An additional bilevel treatment, approximating a reported commercial feed production problem, consisted of 6% NaCl for 7 days followed by .4% NaCl for the remaining 2 weeks.
B L, Damron, L S, Kelly
openaire   +2 more sources

High Salt Inhibits Tumor Growth by Enhancing Anti-tumor Immunity

open access: yesFrontiers in Immunology, 2019
Excess salt intake could affect the immune system by shifting the immune cell balance toward a pro-inflammatory state. Since this shift of the immune balance is thought to be beneficial in anti-cancer immunity, we tested the impact of high salt diets on ...
Ralf Willebrand   +21 more
doaj   +1 more source

A Controlled Increase in Dietary Phosphate Elevates BP in Healthy Human Subjects. [PDF]

open access: yes, 2018
Background Despite epidemiologic evidence for increased cardiovascular morbidity and mortality associated with both high dietary and serum phosphate in humans with normal renal function, no controlled phosphate intervention studies of systemic ...
Bestmann, Lukas   +4 more
core  

Chronic Kidney Disease in Cats and the Risk of Total Hypercalcemia [PDF]

open access: yes, 2017
BACKGROUND: Chronic kidney disease (CKD) is a common comorbidity in cats with hypercalcemia, but whether CKD is a risk factor for hypercalcemia is unclear.
Abdi   +66 more
core   +2 more sources

Menu provision in a young offenders institution, comparison with dietary guidelines, and previous menu allocation: a cross-sectional nutritional analysis

open access: yesJournal of Nutritional Science
Objective: This study aimed to assess and comparatively analyse two menus from a Young Offenders Institution (YOI). One menu from 2019, and one from 2022, with the objective of identifying any improvements in meeting dietary guidelines.
Matthew Poulter   +4 more
doaj   +1 more source

Effect of sodium restriction on blood pressure of unstable or uncontrolled hypertensive patients in primary care [PDF]

open access: yes, 2015
BACKGROUND/OBJECTIVES: The aims of the present study are: 1) to quantify sodium consumption of patients with unstable or uncontrolled hypertension, 2) to investigate if reduced sodium intake can lower BP in these patients, and 3), to assess the ...
Ampe, Jan   +4 more
core   +1 more source

Increasing Dietary Potassium Chloride Promotes Urine Dilution and Decreases Calcium Oxalate Relative Supersaturation in Healthy Dogs and Cats

open access: yesAnimals, 2021
Urine dilution is a strategy used to decrease the risk of crystallization in cats and dogs at risk of urolithiasis. Sodium chloride has been used in prescription diets to effectively promote urine dilution, but the effect of the salt-substitute potassium
Esther Bijsmans   +2 more
doaj   +1 more source

Influence of Dietary Sodium Chloride on Incidence of Urinary Calculi in sheep.

open access: yesExperimental Biology and Medicine, 1957
SummarySixty wether lambs were divided into 12 lots of 5 each and fed the experimental diets for a 105-day period. The animals were group fed all they would consume twice daily. The variables included in the diets were the presence and absence of potassium acid phosphate (K2HP04), a 10% level of sodium chloride, a 30% level of beet pulp, and the ash of
C J, ELAM, W E, HAM, B H, SCHNEIDER
openaire   +2 more sources

Towards zero solid waste: utilising tannery waste as a protein source for poultry feed [PDF]

open access: yes, 2013
Zero waste is now a strongly emerging issue for sustainable industrial development where minimisation and utilisation of waste are a priority in the leather industry.
Antunes, A Paula M   +4 more
core  

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]

open access: yes, 2010
Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi   +37 more
core   +1 more source

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