Salt Replacement Research Articles

Treatment and Follow-up of Non-stress Adrenal Insufficiency

Adrenal insufficiency (AI) is defined as the inability of the adrenal cortex to produce adequate amounts of glucocorticoids and/or mineralocorticoids. As these hormones have important roles in water-salt balance and energy homeostasis, AI is a serious and potentially life-threatening condition. Glucocorticoid replacement therapy is vital in all cases of AI. In children with primary AI (PAI), it is recommended to start glucocorticoid replacement therapy with three or four doses of hydrocortisone and adjust according to individual need. Long-acting glucocorticoids such as prednisolone and dexamethasone are not recommended in children with AI. Mineralocorticoid and salt replacement therapy is also necessary in PAI with aldosterone deficiency. In childhood, it is recommended that patients are monitored at least every three to four months with clinical evaluation including weight gain, growth rate, blood pressure and general well-being of the patient. To prevent adrenal crisis in patients with PAI, glucocorticoid dose adjustment is recommended to patients and/or their families according to the magnitude and severity of the stress situation. This education should include recognition of conditions leading to adrenal crisis, signs of adrenal crisis and how to respond to an impending adrenal crisis. With long-term use of glucocorticoids, the lowest possible dose should be maintained to control the disease to avoid possible side effects. Here, members of the ‘Adrenal Working Group’ of ‘The Turkish Society for Pediatric Endocrinology and Diabetes’ present an evidence-based review with good practice points and recommendations for the diagnosis and follow-up of non-stress AI.

8693 Dexamethasone Increases Bone Mass In Mice

Abstract Disclosure: F. Sultana: None. M.L. Temple: None. S. Kim: None. V. Ryu: None. F. Korkmaz: None. A. Gumerova: None. P. Georgii: None. U. Cheliadinova: None. D. Vasilyeva: None. V. Laurencin: None. R. Witztum: None. O. Barak: None. L. Cullen: None. A.R. Pallapati: None. S. Rojekar: None. J. Gimenez Roig: None. D. Lizneva: None. W. Zhou: None. T. Yuen: None. M. Zaidi: None. Severe osteoporosis and bone fractures are strongly associated with long-term or recurring glucocorticoid use in people. Steroids have traditionally been used as an anti-inflammatory and immunosuppressive agent, and while their use has been widely implicated in causing bone loss by suppressing osteoblastic bone formation, recent data have consistently shown mixed results in mice. It is also important to stress that dexamethasone (DEX) in particular has been used for over three decades in cell cultures to stimulate osteoblast formation. We therefore posit that mechanisms other than direct steroid effects on osteoblasts contribute to bone loss, and that, at least physiologically, steroids stimulate (rather than inhibit) bone formation. Here, we have aimed to clarify the effects of DEX on bone metabolism. We first studied the effects of low and high doses of DEX (1 mg/kg and 10 mg/kg), given daily as intraperitoneal injections to 8-week-old C57BL/6 mice. Micro-CT showed that DEX markedly increased bone microarchitecture, including the bone volume fraction, connectivity density, and trabecular number, while decreasing trabecular spacing in femoral epiphyses compared with vehicle-injected controls. Serum levels of adrenocorticotropic hormone (ACTH) and corticosterone did not change following DEX. These findings suggest that both low and high DEX doses are anabolic to the skeleton. Reaffirming these data, we found that adrenalectomy (with salt replacement) caused a significant decline in bone mineral density. Likewise, Tpit-/- mice, in which ACTH and corticosterone are both reduced, display reduced bone microarchitectural parameters, together with low mineralizing surface and bone formation rates on dynamic histomorphometry, impaired osteoblast formation in Cfu-f cultures, and lowered expression of the osteoblastogenesis genes Bmp2, Ibsp, Runx2 and Sp7. Finally, deleting the glucocorticoid receptor (Gr) specifically in osteoclasts in Acp5-Cre;Grfl/fl mice had no effect on microarchitectural parameters at the spine or proximal tibial metaphysis. However, and importantly, absent GR in the osteoclast, DEX increased bone mass significantly, suggesting that its notable anabolic action was mediated by the osteoblast. Our findings challenge the longstanding premise that steroids directly impact the osteoblast to cause bone loss, and that other mechanisms, such as reduced ACTH levels and/or central effects of DEX, may play a key role. Presentation: 6/1/2024

HEAMATOLOGY AND SERUM BIOCHEMISTRY OF LAYING HENS FED GRADED LEVEL OF PALM BUNCH ASH AS A MINERAL SOURCE

In producing plant ash, the organic components of the material which ordinarily interact with the mineral molecule to reduce their bioavailability are completely eliminated. The end product may therefore successfully replace intact plant and rock mineral sources in animal and human diets when properly processed. Ash derived from the combustion of various parts of the palm tree such as trunk, inflorescence, bunch and leaves have been analyzed and shown to contain excellent levels of essential minerals, especially potassium, which also makes the ash highly alkaline. The objective of this study was therefore to evaluate the hematology and serum biochemistry of laying hens fed graded levels of palm bunch ash as mineral source. Empty palm bunches were used for the study. It was cleaned, sundried and burnt to produce palm bunch ash (PBA). It was analyzed for mineral concentration using atomic absorption spectrophotometer. Two hundred and forty Isa brown layer birds that were 16 weeks into lay were used to assess the hematological and serum biochemical indices when fed with graded levels of PBA that lasted for 12 weeks. They were divided into four groups of 60 birds each and further replicated three times in a completely randomized design (CRD) with 20 birds per replicate. Four experimental layer diets were formulated such that the control diets had no PBA while the other three diets had graded levels of PBA supplementation in the diets at 0. 10, 0.15 and 0.2kg/100kg of feed respectively in replacement of common salt. Proximate and mineral analysis of the feeds were determined. Blood samples were collected to determine hematological and serum biochemical characteristics. The 0.1kg/100kg diet (T2) supplemented group recorded significantly higher Hb, and PCV values than the control, and the other supplementation groups. Lipid profile results obtained in the study showed that triglyceride, especially the high-density lipoprotein (HDL), decreased in values as the PBA supplementation level increased except at T4. These positive results were supported by superior hematological and serum biochemical indices of T2 and T3 birds.

Innovative salt replacement for green Spanish-style olives using potassium, calcium, and magnesium chlorides during packaging

This work aimed to enhance green Spanish-style Manzanilla table olives by replacing salt with K, Ca, and Mg chlorides in innovative packaging, utilising Response Surface Methodology (RSM). Both the added replacers and naturally occurring minerals were considered. RSM allowed the development of predictive models for K, Ca, Mg, and Mn (initially present) in olive flesh and their contributions to Reference Daily Intakes (RDI) based on the added salts. The sodium content in the new products decreased from 1.4 g/100 g flesh to 0.68 g/100 g flesh, while K, Ca, and Mg concentrations could increase up to 0.50, 0.45 and 0.15 g/100 g flesh, respectively. Added salt contributions to RDI could reach 25, 60, and 44 % for K, Ca, and Mg. Minimal differences between analytical data-derived minerals and predicted values were minimal, suggesting reliable model performance for nutrition labelling. Results assist the industry in creating nutritionally enhanced table olive products.

Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide

Potassium citrate (KC) and potassium lactate (KL) are considered as salt replacers due to their saltiness, processing advantages, and health benefits. However, the obvious bitter taste associated with these compounds has limited their use in salt substitutes. Despite this challenge, little attention has been paid to improving their sensory properties. This study provided evidence that dietary polysaccharide carrageenan can effectively mask the bitterness of KC and KL by specifically binding K+ and forming double helix chains. A highly accurate prediction model was then established for the saltiness and bitterness of low-sodium salts using mixture design principles. Three low-sodium salt formulas containing different potassium salts (KC, KL, KCl), NaCl, and carrageenan were created based on the prediction model. These formulas exhibited favorable saltiness potencies (>0.85) without any noticeable odor, preserving the sensory characteristics of high-sodium food products like seasoning powder while significantly reducing their sodium content. This research provides a promising approach for the food industry to formulate alternative low-sodium products with substantially reduced sodium content, potentially contributing to decreased salt intake.

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in reduced-sodium systems containing fermented or unfermented macroalgae Saccharina latissima or Alaria esculenta. Recipes contained equal amounts of sodium (4 mg Na+/g flour), where sodium chloride contributed 3 or 3.5 mg Na+/g flour and 8.9–33.3 mg macroalgae/g flour contributed the remaining 0.5 or 1 mg Na+/g flour. A full-salt and three salt-reduced controls (6, 4, 3.5, and 3 mg Na+/g flour) were used for comparison. Empirical dough rheology, stickiness, ratios of polymeric to monomeric proteins, and bread characteristics (specific volume, crumb structure, and firmness) were measured. A trained sensory panel conducted a descriptive sensory analysis. Macroalgae addition increased water absorption and decreased dough development time, dough stability, the polymeric to monomeric protein ratio, and specific volume in a dose-dependent manner. Macroalgae addition increased the perception of saltiness, but also algae flavor and odor. Bread with fermented S. latissima received lower scores for certain undesirable sensory attributes than other bread with algae.

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10-8, 3.88 × 10-8, and 3.57 × 10-8 m2/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality.

Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system

Salt reduction in food is one of the main concerns for public health agencies. Performing two‐way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parameters L*, a* and b* (90.40–92.87, 0.07–0.60 and 11.40–18.53 respectively) and microstructure analysed by scanning electron microscopy between variants during ripening. Three‐dimensional scanning revealed that low sodium variants showed lower volume reduction. Salt reduction in Kačkavalj cheese results in high quality product and contributes to consumer health.

Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution

The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reduction in dietary sodium. The objective of this study was to investigate the changes and relationships between microbial and lipid metabolism during the fermentation of restructured duck ham with different salt substitutions. Lactobacillus and Staphylococcus were found to be the dominant bacterial species in the 30 % KCl + 70 % NaCl (w/w) and 25 % k-lactate + 75 % NaCl (w/w). The LefSe analysis showed that different biomarkers were present in different ham groups, and the PLS-DA showed that triglycerides (GL) and glycerophospholipids (GP) were the two classes with the highest abundance. Besides, the KEGG pathway analysis revealed that glycerophospholipid metabolism and triglyceride metabolism were also the main metabolic pathways. According to the correlation study, Staphylococcus, Halomonas, and Lactobacillus were mostly linked to the important metabolic pathways in restructured ham. Our findings serve as a foundation for quality assurance and product enhancement for low-salt restructured ham.

Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages

An abundance of low-salt sausages had emerged in the market as high salt intake may pose health risks to humans while their limited shelf-life becomes an urgent issue. In this study, tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes (ICs) with thermal stability and better antioxidant activity were successfully prepared, their effects on the quality of low-salt sausages were investigated. The sausages were manufactured with the addition of ICs and NaCl with or without tea-polyphenols respectively, and they were stored at 25 °C for 28 days. IC group exhibited significantly lower oxidation of lipids and protein as the tea-polyphenols in the ICs could exert better antioxidant properties because of the special encapsulation structure. Besides, ICs could inhibit the growth of pathogens preventing the off-flavor. Also, ICs promoted the growth of P. pentosaceus with a strong antioxidant capacity in the sausage model, which maintained the existing pleasant flavor by preventing the oxidation of phenol and alcohol compounds. Meanwhile, ICs also accelerated the growth of Tetragenococcus, which contributed to flavor development at the later stages of fermentation by producing more esters. Hence, it was suggested that ICs could be utilized as a promising salt replacement to improve the quality of traditional Sichuan-style sausages.

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55-61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.

Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.

Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasting foods. Two leading salt replacement strategies are the use of potassium chloride (KCl) and monosodium glutamate (MSG), the latter of which still contains some sodium, but both of which can replace some salty taste in foods while reducing net sodium levels. In this report, we employed a trained descriptive sensory panel to optimize saltiness in sodium-reduced aqueous samples using various concentrations of KCl and MSG. Following this, we assessed consumer attitudes to sodium-reduction strategies in a model food, canned soup, known to typically be high in sodium. Finally, in a large consumer test, we verified that these optimized levels of KCl and MSG did not lead to a drop in liking for the reduced-sodium soups with saltiness subsidized in this manner. Our results showed that sodium can be readily reduced in soups by 18% while actually scoring higher in liking, and in some cases being perceived as even more salty tasting, but that consumers are more open to sodium reduction in this manner when sodium replacements are not specifically highlighted, and when percentage sodium reduction is stated over absolute levels.

Implementation of a salt substitute intervention using social marketing in resourced-limited communities in Peru: a process evaluation study.

This study aimed to conduct a process evaluation of a salt substitute trial conducted in Peru. Through semi-structured interviews of intervention participants, we documented and analyzed process evaluation variables as defined by the Medical Research Council Framework. This study was a stepped wedge trial conducted in Tumbes, Peru in 2014. The intervention was a community-wide replacement of regular salt (100% sodium) with "Salt Liz" (75% sodium and 25% potassium) using social marketing strategies to promote the adoption and continued use of the salt substitute in daily life. The components of the social marketing campaign included entertainment educational activities and local product promoters ("Amigas de Liz"). Another component of the intervention was the Salt Liz spoon to help guide the amount of salt that families should consume. The process evaluation variables measured were the context, mechanism of action, and implementation outcomes (acceptability, fidelity and adoption, perceptions, and feedback). In total, 60 women were interviewed, 20 with hypertension and 40 without hypertension. Regarding context, common characteristics across the four villages included residents who primarily ate their meals at home and women who were responsible for household food preparation. As the mechanism of action, most participants did not notice a difference in the flavor between regular salt and Salt Liz; those that did notice a difference took around 2 weeks to become accustomed to the taste of the salt substitute. In terms of implementation outcomes, the Salt Liz was accepted by villagers and factors explaining this acceptability included that it was perceived as a "high quality" salt and as having a positive effect on one's health. Participants recognized that the Salt Liz is healthier than regular salt and that it can help prevent or control hypertension. However, most participants could not accurately recall how the compositions of the Salt Liz and regular salt differed and the role they play in hypertension. Although the use of the Salt Liz was far-reaching at the community level, the use of the Salt Liz spoon was poor. Educational entertainment activities were well-received, and most participants enjoyed them despite not always being active participants but rather sideline observers. This process evaluation identifies key intervention components that enabled a successful trial. Seeking and incorporating feedback from the target population helps deepen the understanding of contextual factors that influence an intervention's success. Furthermore, feedback received can aid the development of the intervention product. Some factors that can be improved for future interventions are acknowledged. NCT01960972.

Assault on salt Intake

Assault on salt Intake

The role of dietary salt in metabolism and energy balance: Insights beyond cardiovascular disease.

Dietary salt (NaCl) is essential to an organism's survival. However, today's diets are dominated by excessive salt intake, which significantly impacts individual and population health. High salt intake is closely linked to cardiovascular disease (CVD), especially hypertension, through a number of well-studied mechanisms. Emerging evidence indicates that salt overconsumption may also be associated with metabolic disorders. In this review, we first summarize recent updates on the mechanisms of salt-induced CVD, the effects of salt reduction and the use of salt substitution as a therapy. Next, we focus on how high salt intake can impact metabolism and energy balance, describing the mechanisms through which this occurs, including leptin resistance, the overproduction of fructose and ghrelin, insulin resistance and altered hormonal factors. A further influence on metabolism worth noting is the reported role of salt in inducing thermogenesis and increasing body temperature, leading to an increase in energy expenditure. While this result could be viewed as a positive metabolic effect because it promotes a negative energy balance to combat obesity, caution must be taken with this frame of thinking given the deleterious consequences of chronic high salt intake on cardiovascular health. Nevertheless, this review highlights the importance of salt as a noncaloric nutrient in regulating whole-body energy homeostasis. Through this review, we hope to provide a scientific framework for future studies to systematically address the metabolic impacts of dietary salt and salt replacement treatments. In addition, we hope to form a foundation for future clinical trials to explore how these salt-induced metabolic changes impact obesity development and progression, and to elucidate the regulatory mechanisms that drive these changes, with the aim of developing novel therapeutics for obesity and CVD.

Water and salt replacement through soil salt leaching under brackish water conditions with subsurface pipe drainage

AbstractTo explore the improvement effect of subsurface drainage and brackish water on saline alkali soil, an orthogonal experimental design was used to conduct soil column experiments under nine parameter combinations of the depth of the buried subsurface pipe, irrigation amount and salinity of brackish water. A numerical model of soil water and salt movement was established, and the physical parameters of the soil were verified by using the software HYDRUS‐1D. The results indicated that the salinity of the brackish water only affected salt replacement. The salt replacement associated with subsurface drainage decreases with increasing water and salt replacement area at a constant irrigation volume. The salt replacement amount through subsurface pipe drainage increased with the irrigation amount in constant water and salt replacement areas. When the burial depths of the subsurface pipes were 140 and 160 cm and the irrigation amounts were >3180 and 3990 m3 ha−1, respectively, the salt discharge through the subsurface pipes was greater than the salt content carried by the brackish water, and the salt content of the soil in the root zone reached the critical salt tolerance value of cotton, which can simultaneously show that the soil salt content would not affect cotton growth.

Mitigation impacts of localized salt replacement on the salinity damage of cucumber: The relationship between cucumber growth and salt level in the root region

Salinity is rarely homogeneous in soil under the natural environment, and the ranges of soil salinity distributed in the plant root zone can vary widely. The purposes of this research were to investigate the effects of inhomogeneous salinity on cucumber growth and to explore the correlation between plant growth and salinity in the root region by a root-splitting method. Both laterals of the root were treated with either the same (0/0, 25/25, 50/50 and 75/75 mM) or different concentrations of NaCl (0/75, 25/75, 50/75 and 0/100 mM). Compared with homogeneous salinity, compensatory water uptake and compensatory growth of the roots on the low-salt side of inhomogeneous salinity happened and the shoot also grew better. Meanwhile, the levels of soluble sugar, proline, and MDA in leaves were lower than those of homogeneous salinity. Cucumber growth and osmotic adjustment substances responded most closely to root-weighted mean salinity based on the resulting combined data. These findings indicate that inhomogeneous salinity can alleviate the damage to cucumber seedlings caused by salt stress by reducing the average salt concentration in the root zone and enhancing osmoregulation.

Cerebral Salt Wasting Syndrome Associated with Status Epilepticus

Cerebral salt wasting syndrome (CSWS) is defined as a renal loss of sodium in cerebral disorders causing hyponatremia and loss of extracellular fluid volume. Similar laboratory findings may be seen in other conditions such as syndrome of inappropriate antidiuretic hormone secretion (SIADH). A 58-year-old male visited our emergency department because of the sudden development of seizures during sleep. Magnetic resonance imaging revealed subtle high signal intensity in the right hippocampus on diffusion-weighted imaging. Ictal rhythmic discharges were observed in the concordant area. Altered metal status, polyuria and laboratory test findings including hyponatremia were compatible with CSWS. After hydration and salt replacement, his mental state and hyponatremia gradually recovered. For diagnosing CSWS, meticulous physical examinations including analysis of fluid balance are essential. CSWS should be considered in patients with hyponatremia and polyuria. Accurate diagnosis of CSWS and SIADH is crucial as the treatment plans for these two conditions are completely different.

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) and 0.75% (reduced))×2 (cooking method, conventional and sous-vide) factorial arrangement. Based on each chicken breast weight, 20% NaCl solution was injected. Conventional cooking was done at 80°C until the core temperature reached 71°C, whereas sous-vide cooking was conducted at 60°C for 2 h. Sous-vide cooking could decrease cooking loss and shear force of reduced-salt chicken breast ham (P < 0.05). As a result, sensory scores for juiciness and tenderness of reduced-salt and sous-vide cooked chicken breast ham were similar to those of regular-salt and conventionally cooked chicken breast hams (P > 0.05). No adverse impacts on lipid oxidation and microbial safety were found in reduced-salt and sous-vide cooked chicken breast ham during 4 wk of refrigerated storage. Therefore, this study suggests that sous-vide cooking could be a practical thermal process for improving the water-holding capacity and texture of chicken breast ham without adverse impacts on shelf stability. Further studies on the combined application of sous-vide cooking with salt replacers would be warranted to improve the sensorial acceptance of saltiness of sous-vide cooked low-salt meat products.

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.