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

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.

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

“…Although many of the cookbooks contained some food safety information, such as endpoint temperatures of poultry and other meats in the introduction or appendix of the book, it is not guaranteed that consumers will be aware of that information if they are not reading the whole book. Understanding and using easily adoptable strategies that maintain high levels of food safety and food quality are important [ 27 ]. Therefore, food safety information could be added within the recipes to alter food safety behaviors of consumers [ 20 , 22 ].…”

Sodium Content of Processed Foods Available in the Mexican Market

“…Setting targets is feasible; a number of countries in the Pan-American region like Argentina, Brazil and Canada have implemented timelines for food reformulation [24]. Besides, existing food technology can help to maintain taste when reducing the sodium content [37]. Furthermore, after the reformulation, it is important to monitor adherence to targets; this monitoring system should be transparent and regularly verified [38].…”

Sodium Content of Processed Foods Available in the Mexican Market

“…Setting targets is feasible, a number of countries in the Pan-American region, like Argentina, Brazil and Canada, had implemented timelines for food reformulation [24]. Besides, existing food technology can help to maintain taste when reducing the sodium content [30]. Furthermore, after the reformulation is important to monitor adherence to targets; such monitoring system should be transparent and regularly verified [31].…”