Salt (sodium chloride) is naturally present in all foods and used in cooking to flavor and preserve foods. Sodium and chloride help regulate blood pressure, control water balance and maintain the correct muscle and nerve function. Sodium also facilitates the absorption of glucose and amino acids. Salt requirements may physiologically increase at certain times, such as during menstruation, breastfeeding or in case of excessive sweating. The main source of salt is generally found in bakery products. In general, cereal derivatives are the most important source of salt, since they are consumed every day, and at higher levels than, for example, sausage, cheese or chips, which absolutely contain greater amounts of salt. Salt is also present in bouillon cubes, soy sauce, canned meats, frozen meals, dehydrated pasta and soup packages. The World Health Organization recommends an average daily consumption of sodium of fewer than 2 grams, which is the dose contained in 5 grams of salt (1 teaspoon). Currently, the average daily consumption among adult population is 2-3 times higher.
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