Potassium chloride as partial salt substitute in plant-based burgers

Changes in sales of packaged food and beverages, energy, and nutrients after the implementation of front-of-pack warning labels in Mexico.

Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers.

Developing natural saltiness-enhancing peptides offers a feasible approach to dietary sodium reduction; however, the high-value use of sustainable agricultural byproducts for taste modulation remains underexplored. In this study, four saltiness-enhancing peptides (FGGEL, EGPDF, DGHAAF, and EGMF) were identified from rice-bran protein through virtual screening and multisensory evaluation. A 3 mg/mL sodium chloride solution served as the control. These peptides exhibited synergistic or additive effects, increasing NaCl saltiness intensity by 39.62-67.92% and extending saltiness duration by 50-100%. They also increased salivary aldosterone levels, which may contribute to an enhanced physiological sensitivity to saltiness. Computational analyses, including molecular docking, molecular dynamics, and density functional theory, suggested that a low electrostatic potential favors stable hydrogen-bond formation between the peptides and the TMC4 receptor. Collectively, these findings provide a theoretical and technical basis for developing natural, sodium-reduced ingredients with saltiness-enhancing functions based on rice-bran protein.

Dialysate sodium concentration (dNa) is a key determinant of hemodynamic stability during hemodialysis. However, the clinical relevance of small reductions in dNa remains uncertain, particularly regarding intradialytic blood pressure variability and ultrafiltration efficiency. This study aimed to evaluate the effect of reducing dialysate sodium from 140 mmol/L to 138 mmol/L on intradialytic systolic and diastolic blood pressure variability, interdialytic weight change, and ultrafiltration adequacy. This prospective, single-center cross-over study included ten adult hemodialysis patients (N = 10) treated sequentially with dNa concentrations of 140 and 138 mmol/L for 2 consecutive months (12 sessions per phase). Paired comparisons were performed using Wilcoxon signed-rank tests. No significant differences were observed between 140 mmol/L and 138 mmol/L dialysate sodium in systolic or diastolic BP variability, interdialytic weight gain, intradialytic weight loss, or ultrafiltration adequacy (all P > .05). Median systolic BP variability was 15.9 mm Hg (IQR 13.0–18.2) vs 14.3 mm Hg (IQR 12.4–18.4) (HL diff 2.00 [95 % CI–7.44, 6.53]); diastolic BP variability 7.9 mm Hg (IQR 6.8–11.0) vs 7.9 mm Hg (IQR 7.7–8.8) (HL diff–0.15 [95 % CI–3.90, 3.35]). Exploratory subgroup trends (greater systolic variability in females, lower in CAD patients under 138 mmol/L) were not statistically reliable due to small group sizes. A modest 2 mmol/L reduction in dialysate sodium was not associated with clear short-term changes in hemodynamic or fluid-related effects. Larger multicenter studies are needed to clarify the clinical impact of individualized sodium prescriptions.

Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53% reduction], T5 [50% reduction]) and assessed for moisture, color, water activity (aw), salinity, texture profile analysis (TPA), porosity (image-based), dough volume, and pH. Findings revealed that dough moisture was significantly affected by salt concentration, though final product (baked) moisture remained unchanged. Moderate salt reductions resulted in lighter crust and crumb colors. aw showed a significant decrease at 50% NaCl reduction, suggesting a water-binding disruption at this level. Salinity decreased proportionally to reductions in NaCl concentration. Textural parameters, including hardness and chewiness, increased with greater salt reduction, while springiness remained stable. Porosity was highest at moderate NaCl reduction levels and decreased under further reductions. During fermentation, lower NaCl concentrations resulted in increased dough volume and more rapid acidification, as evidenced by lower pH values. Overall, salt reduction affected multiple quality parameters of pretzel bites. Moderate reductions may support healthier formulations while preserving physical functionality. These findings highlight the importance of understanding salt reduction's effects on the quality of baked foods. PRACTICAL APPLICATIONS: Results showed that moderate sodium reductions produced minimal changes compared to the control (no reduction), suggesting that partial reformulation can maintain product quality while improving nutritional profiles. These findings provide a practical framework for reducing sodium in other baked products by identifying tolerance thresholds in product development, thereby supporting industry efforts to meet public health sodium-reduction targets without compromising functional quality.

In observational studies, blood pressure (BP) variability has been independently associated with adverse cardiovascular disease outcomes. The Dietary Approaches to Stop Hypertension (DASH) diet and sodium reduction lower BP and cardiovascular risk, but their effects on BP variability (BPV) are uncertain. This study assessed the effects of dietary patterns (DASH vs. Control) and sodium intake (higher vs. lower) on BPV, using both office and 24-h ambulatory BP measurements in the DASH and DASH-Sodium trials. In primary analyses, week-to-week office BPV and 24-h ambulatory BPV were quantified using variation independent of the mean (VIM). Between-group comparisons were performed using t-tests; interactive effects between dietary patterns and sodium intake were assessed using multivariate linear regression models. In pooled analyses of both trials, there was no difference in week-to-week systolic BPV (difference in systolic VIM: 0.49, 95% CI -0.05-1.03) or 24-h systolic BPV (difference in systolic VIM: 0.37, 95% CI -0.13-0.87) between the DASH and Control diet groups. In the DASH-Sodium trial, VIM at higher and lower sodium levels did not differ (e.g. difference in VIM for week-to-week systolic BP: 0.31, 95% CI -0.10-0.72). No significant combined or interactive effects of diet and sodium level on BPV were observed. While the DASH diet and reduced sodium intake lower absolute BP levels, these dietary interventions do not significantly affect BPV. These findings suggest that the BP-related benefits of the DASH diet and sodium reduction likely result from reducing absolute BP rather than reducing BPV.

This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1% yeast extract), and RM2 (0.875% micronized salt +2% yeast extract). Salt reduction, the use of micronized salt, and yeast extract incorporation did not significantly affect color, pH, fat content, diameter reduction, fat retention, and some texture parameters such as springiness, cohesiveness, and chewiness of the burgers compared with the control. Reduced-salt burgers showed higher water activity and lower ash and sodium contents than the control, with sodium levels ranging from 650mg/100g (RM1) to 1073.24mg/100g (C). They also showed higher cooking loss and lower moisture retention, while yeast extract addition increased tenderness. Lipid oxidation did not differ among raw samples; however, in cooked burgers, RM1 and RM2 exhibited significantly higher TBARS values, which remained within acceptable sensory thresholds. In the sensory evaluation, burgers with 50% salt reduction, micronized salt, and 2% yeast extract were perceived as "just right in salt" and achieved overall liking scores comparable to those of the control. These results demonstrate that the combination of micronized salt and yeast extract is an effective strategy for reducing sodium content in beef burgers without compromising sensory acceptance, offering a viable approach for the development of healthier meat products.

Overview of salt reduction strategies and saltiness evaluation methods

Trends in Sodium Content of Meat-Based Versus Meat-Free Menu Items in 75 Large Chain Restaurants in the U.S., 2013-2021.

The health effects of dietary sodium and dietary potassium intake in mitigating blood pressure (BP) are a focus of research. This review summarizes recent findings of these health effects and the effectiveness of potassium-enriched salt substitutes on the risk for and recurrence of cardiovascular events. Salt substitution is an emerging sodium reduction strategy that may prove to be more beneficial in lowering BP and reducing risk for recurrent stroke compared with alternative low-sodium diets. However, careful consideration is required for patients with impaired renal function or on specific renal physiology-modulating pharmacotherapies. Low sodium substitutes have proven to be more efficacious and practical in lowering BP and preventing stroke or recurrence of stroke than alternative low-sodium diets. This salt reduction strategy holds promising value in reducing the risk for cardiovascular disease.

This study investigated the diffusion kinetics of sodium chloride (NaCl), magnesium chloride (MgCl2), potassium chloride (KCl), and calcium chloride (CaCl2) during wet salting of pork samples up to equilibrium conditions. Pork rump steaks were submitted to wet salting in saturated solutions of NaCl, KCl, MgCl2, and CaCl2 at 1, 5, 10, and 15 °C. The empirical Peleg and Weibull models, as well as a diffusion model, were used to describe the evolution of water content (WC) and salt content (SC) throughout the process. Increasing temperature decreased WC and increased SC, as well as the diffusion coefficients of water and salts in pork samples. The Weibull model provided accurate predictions of WC and SC up to equilibrium conditions. Among the evaluated salts, faster mass transfer rates and higher diffusion coefficients were observed for KCl. In addition, CaCl2 and MgCl2 resulted in higher equilibrium salt content compared to NaCl and KCl, which may be attributed to their higher ionic strength and stronger interactions with muscle proteins. These findings provide useful insights for optimizing wet salting processes using alternative salts for sodium reduction. The results of this study may serve as a basis for estimating salting time when using KCl solutions, particularly under similar processing conditions.

Differences in perceived importance of sodium reduction among adults in Bangladesh: Demographic, lifestyle and health contexts.

Excessive sodium intake remains a critical global health concern, significantly contributing to cardiovascular diseases and associated mortality. Traditional sodium intake reduction strategies have faced limitations in accuracy, compliance, and scalability. This review explores the transformative role of artificial intelligence (AI) in sodium intake estimation and reduction, marking a paradigm shift in dietary management. AI-driven innovations-ranging from image-based nutrient analysis to machine learning models-offer real-time, personalized dietary assessments that surpass conventional methods in precision and user engagement. This review uniquely consolidates emerging AI applications, including smartphone-based sodium tracking, predictive analytics, and AIenhanced behavioral modification tools, highlighting their potential to revolutionize dietary interventions. AI-powered solutions, such as image recognition for food composition and intelligent dietary coaching, have demonstrated enhanced accuracy in sodium monitoring and behavioral adaptation. However, variations in efficacy necessitate further refinement and integration into public health frameworks. By systematically evaluating AI's capabilities and limitations in sodium management, this review underscores its potential to bridge the gap between theoretical advancements and realworld implementation. The novelty of this work lies in its comprehensive synthesis of AI applications, presenting a future-oriented perspective on how AI-driven technologies can personalize and optimize sodium intake regulation. Future research should focus on improving AI model accuracy, user engagement, and clinical applicability for widespread adoption.

Excess sodium intake is a leading modifiable risk for noncommunicable diseases. Despite some national sodium-reduction initiatives, no population-level updates to sodium-related knowledge, attitudes, behaviors (KAB) have been available since 2011. This study aimed to compare sodium-related KAB among Canadian adults in 2011 and 2024 and examine differences by sex and age, hypothesizing limited changes due to insufficient national sodium-reduction initiatives. Repeated cross-sectional national surveys were conducted in 2011 (n = 2603) and 2024 (n = 3267), readministering the same sodium KAB questions from the 2011 survey. Knowledge responses were coded as correct/incorrect, and 5-point Likert-scale items were recoded or dichotomized. Data were weighted to the Canadian census. Rao-Scott adjusted χ2, t-tests and regression models assessed changes over time, stratifying by sex and age. The proportion of adults actively limiting sodium intake declined from 57.4% in 2011 to 37.3% in 2024 (P < 0.001). Concurrently, engagement in nearly all sodium-reduction behaviors decreased in 2024, including avoiding processed foods (69.3%-52.3%), not adding salt at the table (69.2%-58.1%), avoiding salt during cooking (62.3%-43.4%) (all P < 0.001), and reading Nutrition Facts labels (54.2%-49.6%, P = 0.005). Paradoxically, overall population sodium concern remained high and unchanged (66.3%-65.9%, P = 0.812). Food label interpretation and awareness of recommended sodium intake improved (P < 0.001), but knowledge of health-related conditions linked to sodium such as blood pressure, heart disease, and stroke decreased (all P < 0.001). Reported barriers to sodium reduction included cost, taste, time constraints, and lack of social support. Many indices of sodium-related KAB deteriorated from 2011 to 2024 among Canadian adults, despite their continued concern about sodium intake. These findings highlight a widening knowledge-to-action gap and reinforce the need for comprehensive public health efforts to support population-wide dietary sodium reduction.

High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibility.

Reformulation without substitution as a strategy to reduce children's free sugar intake in Uruguay: A simulation study.

Formation of K+-induced composite hydrogels from goat milk casein and apple polysaccharide: Structural reinforcement, water redistribution, and sodium reduction

Supporting Renal Function and Electrolyte Balance in Chronic Kidney Disease through Yoga and Naturopathy Lifestyle: A Single-Group Pre-Post Study.

Repositioning offers a cost-effective approach to discovering new therapeutic applications for existing medications. Ambroxol, primarily used as a mucolytic for respiratory diseases, has demonstrated anti-inflammatory, analgesic, and antioxidant properties, suggesting potential benefits in non-pulmonary conditions. This study conducted a systematic review to evaluate the efficacy of ambroxol in experimental disease models unrelated to the respiratory system. Following registration in the Open Science Framework and adherence to the PICO strategy for formulating the guiding question, searches were performed in PUBMED/MEDLINE, EMBASE, and SCOPUS using the keywords: (Ambroxol) AND (Anti-Inflammatory Agents OR Analgesics OR Antioxidants) AND (Animals OR invivo). The SYRCLE tool assessed methodological quality. Among 353 identified records, eight articles met eligibility criteria. These studies investigated ambroxol's effects in models of gastric lesions, neuropathic pain, psoriasis-like skin inflammation, hemorrhagic cystitis, and ischemia/reperfusion injuries in the liver and kidneys. Ambroxol doses ranged from 5 to 1000 mg/kg, predominantly administered orally. Its antioxidant properties were demonstrated by reducing free radicals and increasing enzymatic activity (SOD, CAT, GSH). Anti-inflammatory effects included a decrease in pro-inflammatory cytokines (TNF-α, IL-1β) and histological improvements. Antinociceptive action was observed through inhibition of voltage-gated sodium channels and reduction of oxidative stress, alleviating neuropathic pain. Despite ambroxol's widespread clinical use, limited research has explored its non-respiratory applications. Existing studies suggest its promising therapeutic potential, reinforcing the need for further investigation into its role as an alternative treatment for various inflammatory and oxidative stress-related conditions beyond pulmonary diseases.