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Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health.

taste sensitivity --- taste thresholds --- food records --- food intake --- oral microbiota --- eating habits --- taste --- sodium taste --- renin --- angiotensin II --- angiotensinogen --- angiotensin-converting enzyme --- high-salt diet --- blood pressure --- doenjang --- soybean paste --- epithelial sodium channel --- sodium homeostasis --- amiloride --- salt deprivation --- short-term preference test --- salt --- TRPV1 gene --- rs806500 --- dietary --- biomarker --- elderly --- nutrigenetics --- salt taste perception --- taste threshold --- sodium chloride --- metabolic syndrome --- Mediterranean diet --- sodium receptor --- salt taste --- taste transduction --- Korean soy sauce --- kokumi --- umami --- salty --- chorda tympani --- amiloride-insensitive salt taste pathway --- n/a

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The purpose of this Special Issue “Nutrition in Inflammatory Bowel Disease (IBD)” is to increase knowledge regarding the role of dietary composition and effects in IBD, describing the prevalence of malnutrition in IBD and the effect on clinical outcomes, discussing methods of nutrition risk screening and assessment in IBD, and reviewing mechanisms through which diet and dietary components may affect disease severity. The articles focus on the following areas: Dietary Composition/Therapy Interventions in Ulcerative Colitis and effects on outcomes; Dietary Composition/Therapy Interventions in Crohn’s Disease and effects on outcomes; Nutrition Risk Screening and Assessment in IBD; Mechanisms of Diet in the pathogenesis of IBD.

intestinal epithelial cells --- gluten --- n/a --- supplementation --- intestinal inflammation --- immune homeostasis --- dysplasia --- children --- Mediterranean Diet --- fat --- Inflammatory Bowel Disease --- synbiotic --- Crohn --- emulsifiers --- colorectal cancer --- Mediterranean diet --- inflammatory bowel disease --- vitamin --- malnutrition --- probiotic --- metagenomics --- osteopenia --- inflammatory bowel diseases --- Western-style Diet (WSD) --- dietary modification --- IBD --- immunity --- nutrient deficiency --- nutrients --- chemoprevention --- inflammation --- lifestyle modification --- epigenetic changes --- sarcopenia --- Crohn’s disease --- Nutritional Approach --- dietary protein level --- vitamin D --- exclusive enteral nutrition --- gut microbiota --- mushrooms --- Westernisation --- FODMAPs --- food intolerance --- brassica --- colitis --- C-reactive protein --- Lactobacillus acidophilus --- body composition --- high-sulfur foods --- ulcerative colitis --- micronutrients --- mineral --- obesity --- visceral adipose tissue --- Bacillus spores --- prebiotic --- osteoporosis --- food components --- nutrition --- older age --- dietary fibre --- dietary habits --- probiotics --- microbiota --- intestinal barrier --- food additive --- sulfur reducing --- epithelial adherens junctions --- lactose --- berries --- dietary intake --- Inflammatory Bowel Disease (IBD) --- mucosal cytokines --- diet --- Bifidobacterium animalis subsp. lactis --- sugar cane fibre --- genotypes --- fructose --- epithelial repair --- bioactive peptides --- deficiency --- remission --- mucosa-adherent microbiota --- colon --- high salt diet --- faecal calprotectin --- Crohn's disease