Research

Several studies have demonstrated that reducing salt intake lowers blood pressure. For example, a 3g reduction in salt consumption can lead to a reduction in systolic blood pressure of between 2 and 6 mm Hg. The bigger the reduction in salt, the greater the effect.

Now, research also confirms that, a modest reduction in salt consumption lowers the risk of cardiovascular-related problems, by an average of 25% in adults with pre-hypertension.

Further studies on reduction of (saturated) fat intake demonstrate health benefits as well. By reducing calorie content by just 100kcal/day, weight gain in most of the US population could be prevented.

Food technology, therefore, plays an important contributory role in the challenge to create tasty products that achieve an improved nutritional profile and are successful at consumer level.

Maxarite™ has been specifically developed with this in mind.