Strategies to reduce sodium consumption : a food industry perspective

Dotsch, Mariska, Busch, Johanneke, Batenburg, Max, Liem, Gie, Tareilus, Erwin, Mueller, Rudi and Meijer, Gert 2009, Strategies to reduce sodium consumption : a food industry perspective, Critical reviews in food science and nutrition, vol. 49, no. 10, pp. 841-851.

Attached Files
Name Description MIMEType Size Downloads

Title Strategies to reduce sodium consumption : a food industry perspective
Author(s) Dotsch, Mariska
Busch, Johanneke
Batenburg, Max
Liem, Gie
Tareilus, Erwin
Mueller, Rudi
Meijer, Gert
Journal name Critical reviews in food science and nutrition
Volume number 49
Issue number 10
Start page 841
End page 851
Total pages 11
Publisher Taylor & Francis
Place of publication Philadelphia, Pa.
Publication date 2009-11
ISSN 1040-8398
1549-7852
Keyword(s) sodium
salt
sodium chloride
food
public health
Summary The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2009, Taylor & Francis Group
Persistent URL http://hdl.handle.net/10536/DRO/DU:30029313

Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 34 times in TR Web of Science
Scopus Citation Count Cited 44 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 430 Abstract Views, 1 File Downloads  -  Detailed Statistics
Created: Fri, 18 Jun 2010, 12:31:23 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.