Chemical irritants, like piperine, have the potential to increase human perception of tastes
and odours, including saltiness. This cross-modal interaction could help the food industry …

Chemical irritants, like piperine in pepper, have been identified to have cross‐modal
interactions, including increasing the perception of saltiness. Processed foods have used …

Background High dietary sodium is the main dietary risk factor for non-communicable
diseases due to its impact on cardiovascular diseases, the leading cause of death globally …

Bread is a widely consumed staple food in the Canadian diet. However, bread leads the
bakery products category as a top contributor to sodium intake for Canadians. One in four …

Thank you for this article. Having reduced my weight many many years ago I have always
read the nutrition tables on foods. Later, as an otolaryngologist treating patients with …