Healthy Lifestyle

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fats. Fat intake, particularly hydrogenated fat and industrially-produced trans-fat consumption, can be reduced by: steaming or boiling rather of frying when cooking; replacing butter, lard and ghee with oils rich in polyunsaturated fats, such as soybean, canola( rapeseed), corn, safflower and sunflower oils; consuming reduced-fat dairy foods and lean meats, or trimming noticeable fat from meat; and limiting the consumption of baked and fried foods, and pre-packaged snacks and foods (e. doughnuts, cakes, pies, cookies, biscuits and wafers )which contain industrially-produced trans-fats. Salt, salt and potassium, The majority of people consume excessive salt through salt(representing taking in approximately 912 g of salt daily) and not adequate potassium(less than 3. 5 g). High sodium consumption and inadequate potassium consumption contribute to hypertension, which in turn increases the threat of cardiovascular disease and stroke (8, 11 ). 7 million deaths each year( 12). Individuals are typically uninformed of the quantity of salt they take in. In lots of nations, many salt comes from processed foods (e. g. ready meals; processed meats such as bacon, ham and salami; cheese; and salted snacks) or from foods consumed often in big amounts (e. bread). Salt is likewise contributed to foods throughout cooking (e.

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g. bouillon, stock cubes, soy sauce and fish sauce)or at the point of consumption(e. g. table salt). Salt consumption can be reduced by: limiting the amount of salt and high-sodium dressings (e. g. soy sauce, fish sauce and bouillon)when cooking and preparing foods; not having salt or high-sodium sauces on the table; limiting the consumption of salted treats; andchoosing products with lower sodium material.