Pore Size in Salt Cellars

The pore size and hole number is important in determining the amount of salt actually shaken onto food. Smaller shaker hole areas lead to a marked fall in salt consumption, for example, to about a quarter of the maximum value.

Table 8 Sources of dietary salt in different countries assessed by traditional methods (grams per head per day)

Country Total Nondiscretionary sources Discretionary

- table/or

Natural Processing Catering cooking

Country Total Nondiscretionary sources Discretionary

- table/or

Natural Processing Catering cooking

England

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