Salt In Food Products Research Articles

“I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….”: interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention

BackgroundHigh dietary salt consumption is a significant health issue in Chinese populations. This study identified the facilitators for and barriers to salt reduction for prevention of hypertension among Chinese Australians.MethodsAn inductive qualitative study with semi-structured interviews (n = 8) was conducted with convenience samples recruited from social media. Adults who a) were over 18 years old, b) were of Chinese ancestry and c) had lived in Australia for at least 6 months were eligible for participation. Interview transcripts were transcribed and analysed using content analysis.ResultsFour facilitators for and eight barriers to reducing salt consumption were synthesised from the narrative materials. The facilitators were: 1) individual perceptions of health benefits, 2) salt alternatives, 3) digital information and 4) increased awareness of negative health impacts from a high-salt diet. The barriers identified were: 1) negative physical changes not apparent, 2) inadequate salt-related health education, 3) hidden salt in food products, 4) inadequate food literacy, 5) pricing, 6) busy lifestyle, 7) low perceived susceptibility and 8) individual food taste preference and cooking habits. Peer and family influence had positive and negative effects on participants’ likelihood of reducing salt consumption.ConclusionsThe facilitators for and barriers to maintaining a low-salt diet in Chinese Australians were multifaceted and interrelated. Future salt-reduction strategies should focus on the health benefits of reduced salt consumption and practical interventions such as salt alternatives and education on low-salt food choices and cooking methods and changing perceptions about salt reduction to become a social norm in the Chinese community.

Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception

AbstractChemical irritants, like piperine in pepper, have been identified to have cross‐modal interactions, including increasing the perception of saltiness. Processed foods have used cross‐modal interactions (e.g., odor and taste) to improve acceptability of salt‐reduced foods. Cross‐modal interactions between piperine and taste could be applied to increase consumer perception of saltiness in low‐sodium food products. As such the objective of this study was to determine how the addition of white pepper to low‐sodium soup affects its' sensory perception. First, the aroma detection threshold (n = 60) of white pepper was determined. Then white pepper (at detection threshold) was added to a low‐sodium soup and evaluated using hedonic scales, general labeled magnitude scale for saltiness, check‐all‐that‐apply (CATA), and temporal check‐all‐that‐apply (TCATA; n = 76). The results indicated that the saltiness intensity increased with the addition of white pepper based on the results of the general labeled magnitude scale; however, this result was not confirmed using CATA or TCATA. Rather peppery, bitterness, sourness, and strong aftertaste attributes dominated the participants' perception of the soup. The addition of white pepper also decreased the participants' overall liking of the soup as well as their liking of the flavor and texture. Future research should continue to investigate the cross‐modal interactions of white pepper.Practical ApplicationThe food industry is acting in response to consumer concerns by reducing the salt content in their foods. Despite being a positive initiative for human health, a reduction in the salt content of foods can yield a reduction in sensory appeal and flavor intensity. This study investigated the use of white pepper to increase the saltiness perception of low‐sodium soup. The results indicated that white pepper added bitterness and strong aftertaste to the soup while simultaneously suppressing other flavors. This study also found that white pepper decreased the acceptability of the soup and indicated that white pepper may not be an ingredient that can mitigate the reduction in salt in food products.

Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand.

Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt among the population. However, adequate information about the use of iodized salt in processed foods in Thailand is still lacking. Therefore, this study aimed to assess iodine intake through salt-containing processed foods and condiments which were identified using national survey data. Potential iodine intake from iodized salt in food products was modelled using consumption data and product salt content from food labelling and laboratory analysis. Fish sauce, soy sauce and seasoning sauces (salty condiments) have alternative regulation allowing for direct iodization of the final product, therefore modelling was conducted including and excluding these products. Daily salt intake from household salt and food industry salt (including salty condiments) was estimated to be 2.4 g for children 0–5 years of age, 4.6 g for children 6–12 years of age, and 11.5 g for adults. The use of iodized salt in processed foods (excluding salty condiments) met approximately 100% of the estimated average requirement (EAR) for iodine for non-pregnant adults and for children 6 to 12 years of age, and 50% of the EAR for iodine for children aged 0 to 5 years of age. In all cases, iodine intake from processed food consumption was greater than from estimated household iodized salt consumption. Findings suggest that iodized salt from processed foods is an important source of iodine intake, especially in adults. The use of iodized salt by the food industry should be enforced along with population monitoring to ensure sustainability of optimal iodine intake. Currently, the addition of iodine into fish sauce, soy sauce and seasoning sauces has an important role in achieving and sustaining optimal iodine intake.

A consumer-based approach to salt reduction: Case study with bread

In recent years high sodium intake has raised growing concern worldwide. A widespread reduction of salt concentration in processed foods has been claimed as one of the most effective strategies to achieve a short-term impact on global health. However, one of the major challenges in reducing salt in food products is its potential negative impact on consumer perception. For this reason, gradual salt reduction has been recommended. In this context, the aim of the present work was to present a consumer-based approach to salt reduction, using bread as case study. Two consumer studies with a total of 303 consumers were carried out. In the first study, four sequential difference thresholds were determined through paired-comparison tests, starting at a salt concentration of 2%. In the second study, 99 consumers performed a two-bite evaluation of their sensory and hedonic perception of five bread samples: a control bread containing 2% salt and four samples with reduced salt content according to the difference thresholds determined in the first study. Survival analysis was used to determine average difference thresholds, which ranged from 9.4% to 14.3% of the salt concentration of the control bread. Results showed that salt concentration significantly influenced consumer overall liking of the bread samples. However, large heterogeneity was found in consumer hedonic reaction towards salt reduction: two groups of consumers with different preference and hedonic sensitivity to salt reduction were found. Results from the present work confirm that cumulative series of small salt reductions may be a feasible strategy for reducing the sodium content of bread without affecting consumer hedonic perception and stress the importance of considering consumer perception in the design of gradual salt reduction programmes.

Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator

Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator

Product Structuring for Sodium Reduction

Salt is an essential ingredient to enhance the flavour of food products. However, high salt intake has been linked to cardiovascular diseases. Methods to reduce salt in food products based on product structuring have gained increasing attention in the past few years. These methods attempt to deliver as much salt as possible from the food products to the taste buds without increasing the salt content in the products. This paper gives a brief review of the different product structuring methods that influence how the salt is released from the food matrix and/or how the salt is transported to the taste receptors.

Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

Two sensory studies were carried out to compare the taste intensity, the perceived fluctuation of taste intensity and the consumer preference of food products with homogeneous and inhomogeneous distributions of tastants using 2-alternative forced choice tests. The first study evaluated pairs of gels, breads and sausages (1 homogeneous product and 1 inhomogeneous product). The second study evaluated 4 types of gel and 4 types of sausage (1 homogeneous product and 3 inhomogeneous products varying in the magnitude of tastant concentration differences).In the first study, all products with an inhomogeneous distribution of tastants were perceived sweeter or saltier than the respective homogeneous products. Tastant concentration differences were perceived as fluctuations of taste intensity in inhomogeneous gels and breads, but not in inhomogeneous sausages. Inhomogeneous gels and sausages were more preferred than the homogeneous products, whereas inhomogeneous and homogeneous breads were equally preferred. In the second study, inhomogeneous gels with large tastant concentration differences were perceived sweeter than the homogeneous gel. The taste intensity of homogeneous and inhomogeneous sausages did not differ. Tastant concentration differences induced perceivable taste intensity fluctuations in inhomogeneous gels, but not in inhomogeneous sausages. The inhomogeneous gel with the largest tastant concentration difference was more preferred than the homogeneous gel. Homogeneous and inhomogeneous sausages were equally preferred. Results suggest that the enhancement of taste that is caused by tastant concentration differences does not require the conscious perception of taste intensity fluctuations.We conclude that products in which tastants are heterogeneously distributed are equally or more preferred than products in which tastants are homogeneously distributed. Therefore, the modulation of the spatial distribution of tastants might be used as a strategy to reduce sugar and salt in food products without compromising consumer preference.

Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

Dietary Salt Reduction Reduces Cardiovascular Disease

Research Article| June 01 2010 Dietary Salt Reduction Reduces Cardiovascular Disease AAP Grand Rounds (2010) 23 (6): 66. https://doi.org/10.1542/gr.23-6-66 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Dietary Salt Reduction Reduces Cardiovascular Disease. AAP Grand Rounds June 2010; 23 (6): 66. https://doi.org/10.1542/gr.23-6-66 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search nav search search input Search input auto suggest search filter All PublicationsAll JournalsAAP Grand RoundsPediatricsHospital PediatricsPediatrics In ReviewNeoReviewsAAP NewsAll AAP Sites Search Advanced Search Topics: cardiovascular diseases, dietary sodium chloride, salt intake, hypertension Source:, Bibbins-Domingo K, Chertow GM, Coxson PG, et al. Projected effect of dietary salt reductions on future cardiovascular disease. N Engl J Med. 2010; 362(7): 590– 599; doi: https://doi.org/10.1056/NEJMoa0907355Google Scholar Investigators from the University of California, Stanford, and Columbia Universities used the Coronary Heart Disease (CHD) Policy Model to quantify the benefits of achievable, population-wide reductions in dietary salt of up to 3 g per day (1200 mg of sodium per day). They estimated the rates and costs of cardiovascular disease in subgroups defined by age, sex, and race; they compared the effects of salt reduction with those of other interventions intended to reduce the risk of cardiovascular disease; and they determined the cost-effectiveness of salt reduction as compared with the treatment of hypertension with medication. Reducing dietary salt by 3 g per day could reduce the annual number of new cases of CHD in the US by 60,000 to 120,000, stroke by 32,000 to 66,000, and myocardial infarction by 54,000 to 99,000. This change could reduce the annual number of deaths from any cause by 44,000 to 92,000. All segments of the population would benefit, with African Americans benefiting proportionately more, women benefiting particularly from stroke reduction, older adults from reductions in CHD events, and younger adults from lower mortality rates. Cardiovascular benefits of reduced salt intake are on par with the benefits of population-wide reductions in tobacco use, obesity, and cholesterol levels. Salt reduction would be more cost-effective than using medications to lower blood pressure. A regulatory intervention designed to achieve a reduction in salt intake of 3 g per day could save $10 billion to $24 billion in health care costs annually. The authors conclude that reductions in dietary salt could sub-stantially reduce cardiovascular events and costs. They argue that salt reduction should be a public health priority. The FDA currently designates salt as a food additive that is “generally regarded as safe.” However, mounting evidence suggests that the current quantity of salt in a typical American diet can lead to significant health problems.1,2 The health risks of current levels of salt intake are similar to those of tobacco use, obesity, and hypercholesterolemia. The potential health benefits of changing salt intake are staggering, as is the economic impact projected from even modest adjustments in dietary consumption. Approximately 75% of the salt in American diets comes from processed foods. As a consequence, individuals have limited ability to reduce dietary sodium unless they eliminate consumption of processed foods. For individual families this is a desirable but often elusive goal. Therefore, the authors appropriately focus on the role of public health policy to reduce salt in food products consumed regularly by all Americans. While some food manufacturers are actively reducing the salt in their products, others are doing the opposite. In the UK a population-wide reduction in dietary salt of 10% was achieved over four years without a reduction in sales of the... You do not currently have access to this content.

More on the sodium saga.

The relationship between sodium (salt) intake and blood pressure has been convincingly established by epidemiological, observational, interventional, physiological, and some genetic evidence for some time. Yet the interaction remains the subject of passionate and heated debate. Even among those who are convinced of the salt–blood pressure interaction, some advocate a population-wide attempt to reduce dietary salt intake, arguing on the basis of epidemiological and interventional evidence, and others who suggest that such interventions should be targeted toward those most likely to benefit: the “salt-sensitive” subpopulation. Studies have characterized such subgroups on the basis of higher blood pressure, increased age or African-American ethnicity.1 The issue is rendered even more compelling by the findings that salt sensitivity can be identified among “normotensive” subjects (ie, those with blood pressure <140/90) as well as those with hypertension1 and the designation of those with blood pressure levels between 120 and 139 mm Hg systolic and 80 and 89 diastolic as prehypertensive2 and at increased risk for development of fixed hypertension and for cardiovascular events compared with those with lower blood pressure.3 Observational data have provided a starting point for the quantitative considerations of dietary salt intake. The most recent (1999–2000) NHANES survey provides an estimated dietary sodium intake based on food records, excluding discretionary sodium, of 135 to 204 mmol per day for men and 100 to 135 mmol per day for women in the United States.4 Questionnaires are acknowledged to underestimate actual intake, and urinary sodium excretion has been shown to provide a more accurate index of total sodium intake because it represents ≈93% of intake at steady-state conditions.5 A recent British survey reported that urinary sodium excretion averaged 187 mmol per day for men and 139 mmol per day for women.5 This was very similar to …

Dietary sodium and blood pressure.

The importance of dietary sodium chloride in the regulation of blood pressure has received much attention over the past few years. This area of research and knowledge has been controversial for several reasons. The major reason for controversy is that the science of the relationship is difficult to ascertain. Population science is limited by the narrow range of dietary sodium intake by most populations and individuals and the multiple confounders in those populations at the extremes of intake. Results from clinical trials have been difficult to interpret because of the difficulty in maintaining a given level of sodium intake over a period of time sufficient for study. Furthermore, basic science studies have been challenged by identifying appropriate models that mimic salt-sensitive hypertension in humans. Moreover, a lack of a well-funded proponent in industry complicates the research challenges. Guyton’s concept that the role of the kidney in handling sodium is key to the long-term regulation of blood pressure is now generally accepted.1 However, the exact role that dietary sodium plays in this relationship remains controversial. The relationship between renal handling of sodium and blood pressure is apparently influenced by a complex combination of factors including nutritional, other environmental, genetic, neurohormonal, and metabolic factors. The skepticism of many regarding the role of dietary sodium in blood pressure regulation and control has been tempered by the results of the DASH sodium study.2 Most acknowledge that this study reliably confirmed the benefit of dietary sodium restriction in blood pressure management. The study showed a dose-dependent impact of dietary sodium restriction on blood pressure in older hypertensive and nonhypertensive subjects. For many interested in this area of research, the questions have shifted as a result of the DASH sodium study. Rather than questioning whether dietary sodium is important, many investigators have turned their …