Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
Highlights
Main Contributors to Dietary Sodium and Sodium Reduction InitiativesThe vast majority of natural foods contain a moderate amount of sodium. As an example, milk and egg contain 50 and 80 mg/100 g sodium, while processed foods such as bread, bacon, pretzel, soy sauce, and stock cubes could have sodium contents as high as 250, 1500, 1500, 7000, and 20,000 mg/100 g, respectively [11]
Vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications
Considering the health complications associated with high sodium diet and the prevalence of hypertension and prehypertension in the United States and around the globe, reducing the dietary sodium intake is a public health necessity and an ethical duty of food manufacturers in private industry
Summary
The vast majority of natural foods contain a moderate amount of sodium. As an example, milk and egg contain 50 and 80 mg/100 g sodium, while processed foods such as bread, bacon, pretzel, soy sauce, and stock cubes could have sodium contents as high as 250, 1500, 1500, 7000, and 20,000 mg/100 g, respectively [11]. Dietary guidelines of USDA estimate as high as 75% of dietary sodium could be associated with consumption of processed and pre-packaged food products in the United States [12]. Considering the health complications associated with high sodium diet and the prevalence of hypertension and prehypertension in the United States and around the globe, reducing the dietary sodium intake is a public health necessity and an ethical duty of food manufacturers in private industry. Recent analyses of world-wide endeavors indicate that a gradual reduction of salt in processed foods would go unnoticed in most cases by the vast majority of consumers, and it could reduce each individual’s intake of sodium [17]. Studies indicate the American population-wide experience has not been efficacious in recent years, with only 0.015% of American adults currently meeting the joint dietary guidelines for sodium and potassium intake [4]. Further information about global initiatives have been recently discussed by Trieu et al [35]
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