Reduced Sodium Content Research Articles

Stimulating growth, root quality, and yield of carrots cultivated under full and limited irrigation levels by humic and potassium applications

Water stress poses a significant challenge for carrot cultivation, leading to decreased yield and inefficient water use efficiency. Therefore, it is crucial to provide plants with suitable supplements that enhance their stress resistance. In this study, we investigated the effectiveness of humic and potassium applications on carrot growth, yield characteristics, root quality, and water use efficiency under varying irrigation levels. A split-split plot experiment was conducted, with two levels of gross water requirements (GWR) (100% and 80%) assigned to the main plots. The subplots were treated with humic acid through foliar application (Hsp) or soil drenching (Hgd). The sub-subplots were further divided to assess the impact of foliar potassium sources (potassium humate, Kh) and mineral applications (potassium sulfate, K2SO4). The results revealed a substantial reduction in carrot yield under limited irrigation, reaching about 32.2% lower than under GWR100%. Therefore, under limited irrigation conditions, the combined application of Hgd and K2SO4 resulted in a significant yield increase of 78.9% compared to the control under GWR80%. Conversely, under GWR100%, the highest average yield was achieved by applying either Hsp and Kh or Hsp and K2SO4, resulting in yields of 35,833 kg ha−1 and 40,183 kg ha−1, respectively. However, the combination of Hgd and Kh negatively affected the yield under both GWR100% and GWR80%. Nonetheless, applying Kh in combination with Hgd under GWR80% led to improved nitrogen, phosphorus, potassium, potassium/sodium ratio, and total sugar concentrations, while reducing sodium content in carrot roots. Based on this study, it is recommended to adopt GWR80% and treat plants with a combination of Hgd and foliar K2SO4. This approach can help plants overcome the negative effects of water stress, improve yield and root quality, and achieve optimal water use efficiency.

Long-Term Treatment of Narcolepsy and Idiopathic Hypersomnia with Low-Sodium Oxybate.

Narcolepsy and idiopathic hypersomnia are chronic conditions that negatively affect alertness, mental and physical energy, functioning, and quality of life (QoL). Calcium, magnesium, potassium, and sodium oxybates (low-sodium oxybate; LXB) is an oxybate formulation with 92% less sodium than sodium oxybate (SXB; a treatment for narcolepsy) and the same active moiety. LXB is approved in the US for treatment of cataplexy or excessive daytime sleepiness (EDS) in patients 7 years of age or older with narcolepsy, and idiopathic hypersomnia in adults. In Phase 3 clinical trials, LXB exhibited a safety profile consistent with that of SXB in narcolepsy. Besides continued efficacy in treating symptoms, potential benefits of long-term LXB treatment include flexible optimization of dosing and regimen, improvement of QoL and functioning, weight loss, and (relative to SXB in narcolepsy) health benefits of reduced sodium content. Dosing of LXB is twice nightly (for narcolepsy) or once or twice nightly (for idiopathic hypersomnia) based on patient characteristics and response, and individualized titration can be leveraged over the long term as a patient's life circumstances change. Patients with narcolepsy transitioning from SXB initiate LXB at the same dose, and most patients require no further changes to achieve similar efficacy and tolerability. Improvements in functioning and QoL with LXB treatment could have cascading positive effects in multiple domains, particularly in younger patients. In clinical trials, LXB was associated with weight loss in both narcolepsy (in which obesity is a well-established comorbidity) and idiopathic hypersomnia, only occasionally leading participants to be underweight. As both narcolepsy and idiopathic hypersomnia are associated with increased risk of cardiometabolic and cardiovascular comorbidities, limiting medication-related sodium intake with LXB may have significant health benefits, although this has not yet been verified prospectively due to the prolonged follow-up required. LXB is a promising long-term treatment for narcolepsy and idiopathic hypersomnia.

Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems

The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of “má là” umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %–1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens’ power function the sodium reduction was calculated, it was evident that two “má là” umami flavor combinations (one flavor combination was low “má”, low “là” and moderate umami, and the other flavor combination with moderate “má”, low “là” and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the “má là” umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.

Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour

Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour

Sodium content targets for pre-packaged foods, China: a quantitative study and proposal.

To determine the contribution of pre-packaged foods to population sodium intake in China, and to propose sodium content targets for food subcategories used for the World Health Organization's (WHO's) global sodium benchmarks. The impact of four different approaches to reducing the sodium content of pre-packaged foods on population sodium intake was estimated using data from national databases covering the nutrient content and ingredients of 51 803 food products and food consumption by 15 670 Chinese adults. We recategorized food products using a food categorization framework developed for WHO's global sodium benchmarks and adapted for China-specific foods. Pre-packaged foods, including condiments, contributed 1302.5mg/day of sodium intake per adult in 2021, accounting for 30.1% of population sodium intake in China. Setting maximum sodium content levels using a 90th-percentile target would reduce sodium intake from pre-packaged foods by 96.2mg/day, corresponding to a 1.9% reduction in population intake. Using the 75th-percentile, a fixed 20% reduction and WHO benchmark targets would further reduce intake by 262.0mg/day (5.2% population intake), 302.8mg/day (6.0% population intake) and 701.2mg/day per person (13.9% population intake), respectively. Maximum sodium content levels based on revised 20% reduction targets were proposed because they should result in substantial and acceptable reductions in sodium content for most food subcategories: overall sodium intake would decline by 305.0mg/day per person, and population intake by 6.1%. This study provides the scientific rationale for government policy on setting targets for food sodium content in China. Simultaneous action on discretionary salt use should also be taken.

Development and quality assessment of smoked rainbow trout with reduced sodium content

SummaryFish consumption is an important part of a healthy and sustainable diet. However, smoked fish can provide significant amounts of salt (NaCl), which is inadequate considering that the reduction of its intake is a priority for public health authorities worldwide. The aim of this study was to develop smoked rainbow trout with reduced NaCl content without compromising its quality and safety. In Experiment I, optimal salting parameters (2% NaCl and 4 h) were selected. In Experiment II, different combinations of NaCl, KCl (with and without bitterness masking agent), or microencapsulated spices and aromatic plants were evaluated. In general, products prepared with different formulations showed similar microbiological and physicochemical characteristics. Nevertheless, the most desirable ratio of sodium/potassium and sensory scores was attributed to the formulations prepared with 50% NaCl + 50% KCl (with and without bitterness masking agent).

Competition between the Ni and Fe Redox in the O3-NaNi1/3Fe1/3Mn1/3O2 Cathode Material for Na-Ion Batteries

Sodium-ion batteries are attracting great attention due to their low cost and abundance of sodium. The O3-type NaNi1/3Fe1/3Mn1/3O2 layered oxide material is a promising candidate for positive electrodes (cathodes) in Na-ion batteries. However, its stable electrochemical performance is restricted by the upper voltage limit of 4.0 V (vs Na/Na+), which allows for reversibly removing 0.5–0.55 Na+ per formula unit, corresponding to the capacity of 120–130 mAh·g–1. Further reduction of sodium content inevitably accelerates capacity degradation, and this issue calls for a detailed study of the redox reactions that accompany the electrochemical (de)intercalation of a large amount of sodium. Here, we present operando and ex situ studies using powder X-ray diffraction and X-ray absorption spectroscopy combined with 57Fe Mössbauer spectroscopy. Our approach reveals the sequence of the redox transitions that occur during the charge and discharge of O3-NaNi1/3Fe1/3Mn1/3O2. Our data show that in addition to nickel and iron cations oxidizing to M+4, a part of iron transforms into the “3 + δ” state owing to the fast electron exchange Fe3+ + Fe4+ ↔ Fe4+ + Fe3+. This process freezes upon cooling the material to 35 K, producing Fe4+ cations, some of which occupy tetrahedral positions.

The biochar-based nanocomposites improve seedling emergence and growth of dill by changing phytohormones and sugar signaling under salinity

Biochar-based nanocomposites (BNCs) with a high level of sodium sorption capacity may improve salinity tolerance and seedling establishment of dill. Thus, a pot experiment was conducted to evaluate the effects of solid biochar (30 g solid biochar kg-1 soil) and biochar-based nanocomposites of iron (BNC-FeO) and zinc (BNC-ZnO) in individual (30 g BNC kg-1 soil) and a combined form (15 g BNC-FeO + 15 g BNC-ZnO kg-1 soil) on dill seedling growth in different levels of salt stress (non-saline, 6 and 12 dSm-1). Salinity caused a decrease in emergence percentage and emergence rate of seedlings. Increasing salinity of soil up to 12 dSm-1 decreased the biomass of dill seedlings by about 77%. Application of biochar and particularly BNCs increased the content of potassium, calcium, magnesium, iron, and zinc, reducing and non-reducing sugars, total sugars, invertase and sucrose synthase activities, leaf water content, gibberellic acid, and indole-3-acetic acid in dill plants, leading to an improvement in seedling growth (shoot length, root length, and dry weight) under saline conditions. Sodium content was noticeably decreased by BNC treatments (9-21%), which reduced mean emergence rate and stress phytohormones such as abscisic acid (31-43%), jasmonic acid (21-42%), and salicylic acid (16-23%). Therefore, BNCs especially in combined form can potentially improve emergence and growth of dill seedlings under salt stress, through reducing sodium content and endogenous stress hormones, and enhancing sugars and growth promoting hormones.

Sodium reduction in foods: Challenges and strategies for technical solutions.

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.

Estratégias para produção de nuggets de frango mais saudáveis - uma revisão

Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.

Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanisms.

Influence of low-sodium salt on water mobility, chemical interactions, and structural changes in noodles was investigated to explore the underlying mechanisms of noodle quality changes, and the results were in comparison with those of NaCl and KCl. Low-sodium salt increased the cooking loss, hardness, chewiness, maximum tensile strength, and tensile fracture distance of noodles. Low-sodium salt enhanced the interaction of water and non-aqueous components in noodles by reducing water mobility. Besides, chemical interaction test showed that low-sodium salt induced the oxidation of some free SH groups to form SS bonds, and strengthened the hydrophobic interaction and hydrogen bonds of gluten. Fluorescence spectra revealed that low-sodium salt changed the microenvironment of gluten molecules. Scanning electron microscopy (SEM) images showed that low-sodium salt noodles presented a more continuous and compact microstructure. Among the three kinds of salted noodles, some qualities of low-sodium salt noodles were equivalent to or slightly worse than those of NaCl noodles, but higher than those of KCl noodles. Hence, replacing part of NaCl with KCl in noodle products is an effective method to reduce sodium content.

The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly

Dietary intake of sodium by the elderly population in nursing homes should be monitored due to the greater sensitivity of elderly people to sodium. This study aimed to explore any associations between sodium intake and salt taste perception in an institutionalized elderly population and to research the potential of sodium reduction by the use of herbs and spices. The study included 123 senior citizens in nursing home who were on average 80.7 (±5.8) years old. The nutritionist collected data on sodium intake by using 24-hour recall on two non-consecutive days, and taste perception was assessed by salty taste detection and recognition thresholds. An intervention study of sodium reduction was tested on three categories of dishes, potentially high sources of sodium. The participants were divided into three intervention groups, the control group, the 30 % sodium reduction group, and the 30 % sodium reduction with an added blend of herbs and spices. The elderly's average sodium intake exceeded the recommendation by 70 %. The study determined a significant positive correlation between sodium intake and a higher salt taste threshold (r = 0.17; p < 0.05). The saltiness of sodium-reduced foods was significantly lower than the control, but herbs and spices enhanced the saltiness, and the intensity was the same as the control. The liking for sodium-reduced meals was the same as for the control. A declining salty taste is an important determinant of elderly nursing home residents' adherence to the dietary recommendation for sodium intake. Reducing sodium content in meals through the careful addition of spices and herbs aids elderly people in maintaining healthy dietary habits.

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.

Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short- and long-term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy-eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long-term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full-sodium bread demonstrating the feasibility of producing acceptable reduced-sodium breads. Future research characterizing the predominant sensory attributes of full-sodium and reduced-sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population.

Exploring alternative salting methods to reduce sodium content in blue-veined cheeses

Reducing sodium content in food is a major public health challenge, especially for cheeses. Different salt reduction methods in surface dry-salted blue cheese and their effect on biochemical, physicochemical, microbiological, rheological and sensory characteristics of cheese were investigated. The cheeses were salted with coarse or fine salt using various methods. All methods decreased sodium content in cheese core (−11% to −67%) and induced higher water activity. Sprinkling (−45% NaCl content) and calcium lactate substitution (−10% NaCl content) were technically feasible. The sanitary quality and cheese microbiota were not impacted except for a reduction of yeasts and moulds. Higher indices of richness and diversity were found on salt-reduced cheeses with Streptococcus, Lactococcus and Leuconostoc mesenteroides dominating. Texture and appearance of the cheeses were also affected. The research identified the limits of salt reduction in blue-veined cheeses; sprinkling and partial substitution with calcium lactate should be further studied.

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer.

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies.

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.

Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017-2018/2019. Four hypothetical scenarios in which the market share of low-sodium foods accounts for 0%, 30%, 60%, or 90% of consumed products were considered in the analyses. Per capita daily salt intake corresponding to the NDNS RP food groups was calculated for each scenario, and the salt intake was aggregated by gender and age groups. Replacing salt with umami substances could help UK adults reduce daily salt intake by 9.09%-18.59% (9.21%-18.43% for women; 8.83%-19.43% for men), which is equivalent to 0.45-0.92 g/day of salt reduction (0.41-0.82 g/day for women; 0.50-1.10g/day for men). The use of umami substances may serve as one method for the UK government to encourage salt intake reduction, particularly in the context of food product reformulation, as 80% of salt consumed in the country comes from processed foods. Empirical studies with sensory evaluation should be conducted to confirm consumer tolerance. The food industry should also be engaged in conversations regarding the addition of umami to food products in the United Kingdom.

Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy’s advantages and disadvantages to reduce salt consumption while maintaining product quality.

Biochar-based nutritional nanocomposites: a superior treatment for alleviating salt toxicity and improving physiological performance of dill (Anethum graveolens).

Biochar-supported metal oxide nanocomposites as functional materials could help to improve the production and stress tolerance of plants by enhancing the physicochemical properties of biochar. This experiment was carried out to assess the effects of unmodified biochar (30gkg-1 soil) and biochar-based nanocomposites (BNCs) of iron (30g BNC-FeOkg-1 soil), zinc (30g BNC-ZnO kg-1 soil), and a combined form (15g BNC-FeO + 15g BNC-ZnOkg-1 soil) on dill (Anethum graveolens L.) plants under various salinity levels (non-saline, 6 and 12dSm-1). The biochar-related treatments reduced sodium content of the plants, leading to a decline in osmolytes, antioxidant enzymes activities, reactive oxygen species (ROS), lipid peroxidation, NADP reduction, abscisic acid, jasmonic acid, and salicylic acid in dill leaf tissues. The combined form of BNCs reduced sodium content of leaf tissue by about 22% and 26% under 6 and 12dSm-1 salinities, respectively. In contrast, addition of biochar, particularly biochar-based nanocomposites to the saline soil, enhanced potassium, iron, and zinc contents of leaf tissue, photosynthetic pigments, leaf water content, oxygen evolution rate, hill reaction and ATPase activities, endogenous indole-3-acetic acid, plant organs biomass, and consequently essential oil yield of plant organs. The combined form of BNCs in comparison with unmodified biochar improved vegetative, inflorescence, and seed biomass under 12dSm-1 salinity by about 33%, 25%, and 6%, respectively. These findings revealed that BNCs with novel structure can potentially enhance salt tolerance, plant biomass, and essential oil yield of different organs in salt-stressed dill plants through decreasing leaf sodium content and ROS generation and increasing nutrient availability, water status, and photosynthetic pigments.

Natural Plant By-Products and Mulching Materials to Suppress Weeds and Improve Sugar Beet (Beta vulgaris L.) Yield and Quality

To reduce the use of herbicides in agriculture, there is an urgent need to look for cost-effective and environmentally friendly non-chemical methods to control weeds in field crops. Plant by-products could be exploited directly as plant residues or indirectly as plant extracts for weed control. Thus, the objective of this study was to evaluate the effectiveness of several plant wastes and extracts in controlling weeds of sugar beet (Beta vulgaris subsp. vulgaris) with enhancing yield and quality. Three weed control groups of twelve practices were examined. The first weed control group included three aqueous extract concentrations (15, 20, and 25%) of Plectranthus amboinicus L. The second weed control group involved six soil mulching plant materials [rice (Oryza sativa L.) straw, wheat (Triticum aestivum L.) hay, peanut (Arachis hypogaea L.) straw, mango (Mangifera indica L.) leaves, flax (Linum usitatissimum L.) meal, and soybean (Glycine max (L.) Merr.) meal], while the third group comprised of desmedipham/ethofumesate/lenacil/phenmedipham (DELP) herbicide 1.5 L ha−1 [desmedipham 70.5 g active ingredient (ai) ha−1 + ethomesufate 112.5 g ai ha−1 + lenacil 40.5 g ai ha−1 + phenmedipham 90 g ai ha−1], hoeing, and unweeded check. During a 2-year field trial (2019/20 and 2020/21), the 12 weed control treatments arranged in a randomized complete block design (RCBD) and replicated three times. Compared to the recommended applications (hoeing and herbicide), reduction averages of both seasons for total weeds biomass were 46.3–54.2%, 37.3–46.4%, and 23.0–34.4% due to rice straw, wheat hay, and mango leaves, respectively. Root and sugar yields of sugar beet divulged the highest values with hoeing in both seasons statistically equaling (P ≥ 0.05) rice straw and wheat hay for root yield and wheat hay for sugar yield in the first season. Except flax meal, all weeded treatments in the first season as well as mango leaves, wheat hay, peanut straw, and hoeing in the second one caused significant (P ≤ 0.05) reductions in sodium content of beet juice. Wheat hay, mango leaves, and hoeing in both seasons, in addition to rice straw, peanut straw, and herbicide in the first season, were the most efficient practices for improving sucrose % and extractable sugar %. Compared to hoeing, reductions in net return were –286.7 and –320.0 ($ ha−1) by percentage of 6.5 and 7.2, due to mulching soil by rice straw and wheat hay, respectively. Recycling the plant by-products such as wheat hay, rice straw, peanut straw, or mango leaves in the form of soil mulch could serve as safe and eco-friendly tools in weed control programs of sugar beet. The beneficial effect of mulching extended to enhance root and sugar yields with low impurities. Since the plant wastes are available in the farm, better revenues will be gained for sugar beet growers. Further investigations related to the use of plant extracts as natural herbicide should be performed to reach acceptable levels for weed control.

Reducing Sodium Content of Foods Served in Arkansas's Largest School District: Evaluation of the Sodium Reduction in Communities Program.

Purpose and ObjectivesThe Centers for Disease Control and Prevention’s Sodium Reduction in Communities Program aims to reduce dietary sodium intake through policy, systems, and environmental approaches. The objective of our study was to evaluate changes in sodium levels over 5 years (2016–2021) in food served in school lunches as an outcome of a Sodium Reduction in Communities program in Arkansas’s largest school district.Intervention ApproachWe collaborated with Springdale Public Schools (SPS) to reduce dietary sodium intake in school lunches through increased implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. These activities were maintained from year 1 through year 5. Implementation priorities were informed each year by evaluation findings from the preceding year.Evaluation MethodsWe collected lunch service records and information on nutritional content of menu items for the 30 schools under the direction of SPS’s Child Nutrition Department. We used a pretest–posttest quantitative evaluation design to analyze annual changes in the sodium content of meals, from baseline through year 5.ResultsFrom baseline through year 1, SPS reduced sodium served per diner, per entrée offered, and per entrée served. These reductions were maintained from baseline through 5 years of follow-up. Mean sodium per 1,000 kcal per diner served was 1,740 mg at baseline and was lower in each of the 5 follow-up years: 1,488 mg (14% decrease) in year 1; 1,495 mg (14% decrease) in year 2; 1,612 mg (7% decrease) in year 3; 1,560 mg (10% decrease) in year 4; and 1,532 mg (12% decrease) in year 5. Energy served per diner remained stable.Implications for Public HealthOur study provides evidence for sustained sodium reduction strategies in a large ethnically and socioeconomically diverse school district, pointing to the potential benefit of implementing similar strategies in other school districts. The study also shows how program evaluation can be used to support sustainability.