Yıl: 2018 Cilt: 3 Sayı: 1 Sayfa Aralığı: 57 - 65 Metin Dili: Türkçe DOI: 10.5336/healthsci.2017-55160 İndeks Tarihi: 15-09-2020

Tuz Tüketimi ve Sağlık

Öz:
Sofra tuzu sodyum ve klorür iyonlarından oluşan basit ama hayati bir maddedir. Mutfaktakullanımının yanı sıra tarım, hayvancılık, gıda, tıp ve sanayinin birçok alanında önemli rol oynamaktadır. Denizler, tuzlu göller ve tuzlu su kaynaklarında sıvı veya kaya tuzu şeklinde katı hâldebulunmaktadır. Besinlerle birlikte doğal olarak da vücuda alınmaktadır. Tarih boyunca adındansıkça söz edilen, hayati önem taşıyan bu mineral, lezzet vermenin yanı sıra, vücut sıvılarında olmasıgereken sodyumun da en önemli kaynağıdır. Sodyumun organizmada birçok işlevi bulunmaktadır.Bunlardan bazıları; kan basıncının düzenlenmesi, sinirlerin uyarılması ve sıvı-elektrolit dengesininsağlanmasıdır. Fazla tüketimi hipertansiyon, kardiyovasküler hastalıklar, kanser, osteoporoz, böbrek hastalıkları ve obezite gibi birçok hastalıkla ilişkili bulunmuştur. Günlük tuz tüketiminin 5g’dan az tutulması önerilmektedir. Türkiye’de tuz tüketiminin günlük 15 g olduğu bildirilmektedir. Ülke genelinde tuz tüketiminin azaltılması için çalışmalar başlatılmıştır. İşlenmiş besinlerdekituzun azaltılması, etiket bilgilerinde daha ayrıntılı bilgi paylaşımı ve toplumun bilinçlendirilmesigibi çalışmaların ardından aşırı tuz tüketimiyle ilişkili hastalıkların prevalansının azalacağı öngörülmektedir. Günümüzde piyasada çok çeşitli tuzlar satılmaktadır. Kaya tuzu, Himalaya tuzu, deniztuzu, bambu tuzu, rafine tuzu bunlardan sadece birkaçıdır. Bu tuzların sağlık üzerine etkilerinindaha ayrıntılı araştırmalar ile ortaya konulması gerekmektedir. Bu çalışmada, bazı tuz çeşitleri, tuztüketimi, tuzun beslenmedeki yeri ile sağlık üzerine etkilerinin tartışılması amaçlanmıştır.
Anahtar Kelime:

Salt Consumption and Health

Öz:
Table salt is a simple but vital substance which consist of sodium and chloride ions. Beside its use in kitchen, it plays an important role in many areas of agriculture, livestock, food, medicine and industry. It exists in liquid form in seas, salt lakes and salt springs and in solid form as rocks. It is also ingested naturally within foods. This historically honoured essential mineral is the main source of sodium for body fluids, beside being the main flavoring supplement to the food. Sodium has many physiological functions. It is involved in regulation of blood pressure and electolyte-fluid balance and nerve stimulation. Correlation has been shown between excess consumption of salt and various diseases such as hypertension, cardiovascular diseases, cancer, osteoporosis, kidney diseases and obesity. It is reccomended that salt consumption should below than 5 g daily. It is reported that salt consumption is 15 g daily in Turkey. Work has started for reducing salt consumption nationwide. It is predicted that the prevalence of diseasesrelated to excess salt consumption will decrease after efforts such as reducing salt in the processed food, sharing more detailed label information and creating the public awareness. There are various commercially available salts. Rock salt, Himalayan salt, sea salt, bamboo salt, refined salt are only a few of them. Research is needed to elucidate the differential effects of these salts on health. In this review, few different types of table salt, its consumption, use in nutrition and impacts on health are discussed.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA ÖZTÜRK R, Garipağaoğlu M (2018). Tuz Tüketimi ve Sağlık. , 57 - 65. 10.5336/healthsci.2017-55160
Chicago ÖZTÜRK R. İclal,Garipağaoğlu Muazzez Tuz Tüketimi ve Sağlık. (2018): 57 - 65. 10.5336/healthsci.2017-55160
MLA ÖZTÜRK R. İclal,Garipağaoğlu Muazzez Tuz Tüketimi ve Sağlık. , 2018, ss.57 - 65. 10.5336/healthsci.2017-55160
AMA ÖZTÜRK R,Garipağaoğlu M Tuz Tüketimi ve Sağlık. . 2018; 57 - 65. 10.5336/healthsci.2017-55160
Vancouver ÖZTÜRK R,Garipağaoğlu M Tuz Tüketimi ve Sağlık. . 2018; 57 - 65. 10.5336/healthsci.2017-55160
IEEE ÖZTÜRK R,Garipağaoğlu M "Tuz Tüketimi ve Sağlık." , ss.57 - 65, 2018. 10.5336/healthsci.2017-55160
ISNAD ÖZTÜRK, R. İclal - Garipağaoğlu, Muazzez. "Tuz Tüketimi ve Sağlık". (2018), 57-65. https://doi.org/10.5336/healthsci.2017-55160
APA ÖZTÜRK R, Garipağaoğlu M (2018). Tuz Tüketimi ve Sağlık. Türkiye Klinikleri Sağlık Bilimleri Dergisi, 3(1), 57 - 65. 10.5336/healthsci.2017-55160
Chicago ÖZTÜRK R. İclal,Garipağaoğlu Muazzez Tuz Tüketimi ve Sağlık. Türkiye Klinikleri Sağlık Bilimleri Dergisi 3, no.1 (2018): 57 - 65. 10.5336/healthsci.2017-55160
MLA ÖZTÜRK R. İclal,Garipağaoğlu Muazzez Tuz Tüketimi ve Sağlık. Türkiye Klinikleri Sağlık Bilimleri Dergisi, vol.3, no.1, 2018, ss.57 - 65. 10.5336/healthsci.2017-55160
AMA ÖZTÜRK R,Garipağaoğlu M Tuz Tüketimi ve Sağlık. Türkiye Klinikleri Sağlık Bilimleri Dergisi. 2018; 3(1): 57 - 65. 10.5336/healthsci.2017-55160
Vancouver ÖZTÜRK R,Garipağaoğlu M Tuz Tüketimi ve Sağlık. Türkiye Klinikleri Sağlık Bilimleri Dergisi. 2018; 3(1): 57 - 65. 10.5336/healthsci.2017-55160
IEEE ÖZTÜRK R,Garipağaoğlu M "Tuz Tüketimi ve Sağlık." Türkiye Klinikleri Sağlık Bilimleri Dergisi, 3, ss.57 - 65, 2018. 10.5336/healthsci.2017-55160
ISNAD ÖZTÜRK, R. İclal - Garipağaoğlu, Muazzez. "Tuz Tüketimi ve Sağlık". Türkiye Klinikleri Sağlık Bilimleri Dergisi 3/1 (2018), 57-65. https://doi.org/10.5336/healthsci.2017-55160