WHO Archives

WHO Advocates Lower-Sodium Salt Substitutes to Combat Hypertension 0
- Food Safety, Health & Wellness, News
- February 15, 2025
Report World Health Organization (WHO) has introduced guidelines urging the global adoption of lower-sodium salt substitutes (LSSS) to reduce hypertension and cardiovascular risks. These LSSS products replace a significant portion of sodium chloride with potassium chloride, providing the dual benefit of reducing sodium intake while increasing potassium consumption. Why Reducing Sodium Matters Excess sodium is
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New Packaging Cuts Mercury Contamination in Canned Tuna by 35%0
- Food Hygiene, Food Safety, New Technology, News
- February 11, 2025
Report Scientists at Chalmers University of Technology in Sweden have developed a novel packaging method that lowers mercury levels in canned tuna by 35%, addressing a major health concern associated with consuming the fish. The research team created an active packaging system that utilizes a water-based cysteine solution to interact with the fish and reduce
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Bombay High Court Orders Govt. Response on Cancer Warnings for Alcohol 0
- A to Z, News
- January 31, 2025
Report On Thursday, the Bombay High Court directed the central and Maharashtra state governments, along with the FSSAI, to respond to a PIL calling for cancer warning labels on alcohol bottles. The PIL was filed by 24-year-old Yash Chilwar from Pune. He argued that the lack of cancer warnings increased health risks. Chilwar, represented by
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Hidden Fat Alert: Garlic and Onions May Produce Harmful Trans-Fats in High-Heat Cooking 0

Overview If you love the irresistible aroma of garlic and onions sizzling in hot oil, here’s a health tip that may surprise you. A study by Japanese researchers reveals that cooking garlic and onions in vegetable oil at high temperatures can produce trans-fatty acids (TFAs)—harmful fats that are detrimental to heart health. What Are TFAs,

Chhattisgarh’s Water Crisis: Uranium Levels Surge Beyond Safe Limits 0

Report Tests in six districts of Chhattisgarh have reportedly revealed uranium levels in drinking water that are three to four times higher than the government’s limit of 30 micrograms per litre and the World Health Organisation’s (WHO) limit of 15 micrograms per litre. This raises concerns over the risk of kidney illnesses, respiratory problems, and

WHO’s Draft Guidelines: Enhance Nutritional Labeling to Combat Obesity 0

Introduction of Nutritional Labelling The World Health Organization (WHO) has released its first draft guidelines recommending that packaged foods and drinks display clear nutritional information on the front. This initiative aims to help consumers make healthier choices without enforcing stricter warning labels. Processed foods high in salt, sugar, and fat contribute significantly to the global