A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Nie, Ting; Huang, Siqi; Yang, Yuxin; Hu, Anna; Wang, Jianing; Cheng, Zeneng; Liu, Wenjie

doi:10.1039/d3fo03352j

Cited by 4 publications

(1 citation statement)

References 186 publications

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“…This method aims to decrease salt intake without compromising food flavor by leveraging interactions between taste and other senses, such as vision, hearing and smell. This innovative approach not only satisfies consumers’ desires for both health and culinary enjoyment but also offers novel insights and theoretical support for producing high-quality, low-sodium foods [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

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Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods’ advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

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Section: Introductionmentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

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Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

Guo,

Chen,

Zhou

et al. 2024

Food Chemistry

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Risk factors for non-communicable diseases in Afghanistan: insights of the nationwide population-based survey in 2018

Dadras,

Stanikzai,

Jafari

et al. 2024

J Health Popul Nutr

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Background Noncommunicable diseases (NCDs) account for a substantial number of deaths in Afghanistan. Understanding the prevalence and correlates of major NCD risk factors could provide a benchmark for future public health policies and programs to prevent and control NCDs. Therefore, this study aimed to examine the prevalence and correlates of NCD risk factors among adults aged 18–69 years in Afghanistan. Methods We used data from the Afghanistan STEPS Survey 2018. The study population were 3650 (1896 males and 1754 females) adults aged 18–69 years sampled from all 34 provinces through a multistage cluster sampling process. Information on behavioural and biological risk factors was collected. We used STATA (version 18.0) for data analysis. Results Of the total participants, 42.8% were overweight or obese, 8.6% were current smokers, 26.9% had insufficient physical activities, 82.6% had low consumption of fruits and vegetables, and only 0.5% had ever consumed alcohol. Approximately 15% of participants had a high salt intake, while 25% and 8% had elevated blood pressure and blood glucose levels, respectively. Similarly, around 18% had elevated total cholesterol. The study revealed a lower prevalence of current smoking among females [AOR = 0.17, 95%CI (0.09–0.30)] compared with males, but a higher prevalence in those who had higher education levels [1.95 (1.13–3.36)] compared with those with no formal education. Insufficient physical activity was higher in participants aged 45–69 years [1.96 (1.39–2.76)], females [4.21 (1.98–8.84)], and urban residents [2.38 (1.46–3.88)] but lower in those with higher education levels [0.60 (0.37–0.95)]. Participants in the 25th to 75th wealth percentiles had higher odds of low fruit and vegetable consumption [2.11 (1.39–3.21)], while those in the > 75th wealth percentile had lower odds of high salt intake [0.63 (0.41–0.98)]. Being overweight/obese was more prevalent in participants aged 45–69 years [1.47 (1.03–2.11)], females [1.42 (0.99–2.01)], currently married [3.56 (2.42–5.21)] or ever married [5.28 (2.76–10.11)], and urban residents [1.39 (1.04–1.86)]. Similarly, high waist circumference was more prevalent in participants aged 45–69 years [1.86 (1.21–2.86)], females [5.91 (4.36–8.00)], those being currently married [4.82 (3.12–7.46)], and those being in 25th to 75th wealth percentile [1.76 (1.27–2.43)]. A high prevalence of elevated blood pressure was observed in participants aged 45–69 years [3.60 (2.44–5.31)] and currently married [2.31 (1.24–4.31)] or ever married [6.13 (2.71–13.8)] participants. Elevated blood glucose was more prevalent in older adults ([1.92 (1.09–3.39)] for 45–69 and [3.45 (2.44–5.31)] for 30–44 years), urban residents [2.01 (1.33–3.03)], and ever-married participants [4.89 (1.48–16.2)]. A higher prevalence of elevated cholesterol was observed in females [2.68 (1.49–4.82)] and those currently married [2.57 (1.17–5.63)] or ever married [4.24 (1.31–13.73)]. Conclusion This study used up-to-date available data from a nationally representative sample and identified the prevalence of NCDs and associated risk factors in Afghanistan. Our findings have the potential to inform and influence health policies by identifying people at high risk of developing NCDs and can assist policymakers, health managers, and clinicians to design and implement targeted health interventions.

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A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Abstract: Excessive consumption of dietary sodium is a significant contributor to noncommunicable diseases, including hypertension and cardiovascular disease. There is now a global consensus that regulating salt intake is among the...

Cited by 4 publications

References 186 publications

Progress in Multisensory Synergistic Salt Reduction

Progress in Multisensory Synergistic Salt Reduction

Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

Risk factors for non-communicable diseases in Afghanistan: insights of the nationwide population-based survey in 2018

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