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2011年初上海浦东社会福利院采用由低钠菇盐为主体的低盐系列调味品,连续食用近5个月,食用人群血压监测跟踪9个月,各项数据表明,具有“减盐不见咸”、咸鲜合一、营养美味相结合的低钠菇盐,以及用低钠菇盐替代食盐的低钠菇盐酱油和低钠菇精调味品,在不改变烹饪习惯和使用方式的情况下,具有显著降低和控制血压的作用及效果。
At the beginning of 2011, Shanghai Pudong Social Welfare Institute adopted the low-salt series condiment mainly composed of low sodium mushroom salt for continuous consumption for nearly 5 months and blood pressure monitoring for eaters for 9 months. All the data showed that there was no salty salt ", The combination of salty fresh, nutritious and delicious combination of low sodium mushroom salt, sodium salt and sodium salt with low sodium mushroom salt and sodium hypoallergenic mushroom essence condiment, without changing the cooking habits and use of the situation Under, with a significant reduction and control of blood pressure and effect.