Narrow Results

In the present study, salt granules were dried in fluidized bed dryer and suitable technologic parameters of drying operation were obtained. The results could direct design of industrial dryer. Besides, the air distributing structure of fluidized bed dryer was studied and its pressure drop curve was measured. The result indicated that one layer intertexture net below the air distributing board could obtain good effect of air distributing without increase of pressure drop. This kind of structure could also prevent the material from leaking availably.

The objective of the present study was to investigate the effects of various parameters, i.e., concentration of salt solution (2, 3, 4% (w/v)), boiling time (3, 5, 7 minutes) and drying air temperature (80, 100, 120°C) on the kinetics of drying and various quality attributes of shrimp, namely, color, texture, shrinkage and rehydration ability, during drying in a jet-spouted bed dryer. Small shrimp (350-360 shrimp/kg) was boiled and then dried until its moisture content was around 25% (d.b.). It was found that the color changes, toughness and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time.

The incidence of chronic kidney disease (CKD) is increasing worldwide, but there is no specific treatment available. Therefore, understanding and controlling the risk factors for CKD are essential for preventing disease occurrence. Salt intake raises blood pressure by increasing fluid volume and contributes to the deterioration of kidney function by enhancing the renin-angiotensin system and sympathetic tone. Thus, a low-salt diet is important to reduce blood pressure and prevent kidney diseases. With recent advancements in genetic research, our understanding of the etiology and genetic background of CKD has deepened, enabling the identification of populations with a high genetic predisposition to CKD. It is thought that the impact of lifestyle or environmental factors on disease occurrence or prevention may vary based on genetic factors. This study aims to investigate whether frequency of adding salt has different effects depending on genetic risk for CKD. CKD polygenic risk scores (PRS) were generated using CKDGen Consortium GWAS (N= 765,348) summary statics. Then we applied the CKD PRS to UK Biobank subjects. A total of 331,318 European individuals aged 40-69 without CKD were enrolled in the study between 2006-2010. The average age at enrollment of the participants in this study was 56.69, and 46% were male. Over an average follow-up period of 8 years, 12,279 CKD cases were identified. The group that developed CKD had a higher percentage of individuals who added salt (46.37% vs. 43.04%) and higher CKD high-risk PRS values compared to the group that did not develop CKD (23.53% vs. 19.86%). We classified the individuals into four groups based on PRS: low (0-19%), intermediate (20-79%), high (80-94%), very high (≥ 95%). Incidence of CKD increased incrementally according to CKD PRS even after adjusting for age, sex, race, Townsend deprivation index, body mass index, estimated glomerular filtration rate, smoking, alcohol, physical activity, diabetes mellitus, dyslipidemia, hypertension, coronary artery diseases, cerebrovascular diseases at baseline. Compared to the “never/rarely” frequency of adding salt group, “always” frequency of adding salt group had an increasing incidence of CKD proportionate to the degree of frequency of adding salt. However, the significant association of “always” group on incident CKD disappeared in the low PRS group. This study validated the signal from PRSs for CKD across a large cohort and confirmed that frequency of adding salt contributes to the occurrence of CKD. Additionally, it confirmed that the effect of frequency of “always” adding salt on CKD incidence is greater in those with more than intermediate CKD-PRS. This study suggests that increased salt intake is particularly concerning for individuals with genetic risk factors for CKD, underscoring the clinical importance of reducing salt intake for these individuals.