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Foods 2018, 7(2), 16; https://doi.org/10.3390/foods7020016

Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA
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Received: 19 December 2017 / Revised: 23 January 2018 / Accepted: 26 January 2018 / Published: 1 February 2018
(This article belongs to the Special Issue Food Reformulation and Innovation for Human Health)
View Full-Text   |   Download PDF [237 KB, uploaded 1 February 2018]

Abstract

Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. View Full-Text
Keywords: adoptable intervention; excess dietary sodium; sodium reduction; food safety; processed foods adoptable intervention; excess dietary sodium; sodium reduction; food safety; processed foods
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Allison, A.; Fouladkhah, A. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 2018, 7, 16.

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