Sodium content of foods sold in the Czech market

Rýdlová, Ladislava; Hrubá, Magdaléna; Škorpilová, Tereza; Pivoňka, Jan; Tobolka, Adam; Suchopárová, Markéta; Rajchl, Aleš

doi:10.1016/j.ijgfs.2022.100526

Cited by 6 publications

(5 citation statements)

References 39 publications

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“…In light of these benchmarks, it is noteworthy that sodium content in cheese in Slovenia is considerably elevated, with a median value of 560 mg and a sales-weighted sodium content (SSC) of 597 mg. This sodium content in Slovenian cheese surpasses those found in Argentina [38], South Africa [40], the Czech Republic [44], and Brazil [39], while remaining lower than those observed in Spain [30] and China [37]. It is additionally disconcerting to observe that the sodium content in cheese imitates, when weighted by sales, is even more elevated, reaching 915 mg.…”

Section: Discussionmentioning

confidence: 66%

“…It is worth noting that notably lower sodium levels were reported in bread in the United Kingdom [17]. Furthermore, the sodium content of bread in Spain has nearly halved within an eight-year span [30,47], although it remains higher than the WHO benchmark, a pattern also observed in Argentina [38], Costa Rica [48], the USA [49], Brazil [39], the Czech Republic [44], and South Africa [40]. In Italy, sodium levels were reported to be nearly twice that of the WHO benchmark [50], whereas China has successfully reduced sodium levels below the benchmark [37].…”

Section: Discussionmentioning

confidence: 91%

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Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

Krušič,

Hristov,

Hribar

et al. 2023

Nutrients

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High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measures. Slovenia implemented salt reduction policies for the period of 2010–2020; these policies also included the voluntary reformulation of foods with the lowering of sodium content. This study’s aim was to explore the nationally representative branded food datasets collected in the years 2011, 2015, 2017, and 2020 to investigate the changes in the sodium content in prepacked branded foods. The study was conducted with datasets collected from food labels using standard food monitoring studies and included all the major retailers. Differences in market shares were adjusted by sales weighting, which was conducted using the yearly sales data provided by the major retailers. The food categories with a major contribution to the overall sales of sodium in prepacked branded foods were processed meat and derivatives (19.0%), canned vegetables (7.1%), water (6.7%), bread (7.2%), and cheese (6.3%). Considering the available food products, a notable decreasing sodium content trend was observed in biscuits, breakfast cereals, pizza, and spreads. Year-to-year differences were much less expressed after the correction for market share differences, and neutral trends were most frequently highlighted. This indicates that sodium was less frequently reduced in market-leading products. The study results revealed that very limited progress in sodium food reformulation was achieved in the 10-year period, indicating the need for more efficient policy approaches. The study demonstrated the importance of the systematic monitoring of the food supply for the evaluation of food policies.

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Section: Discussionmentioning

confidence: 66%

Section: Discussionmentioning

confidence: 91%

Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

Krušič,

Hristov,

Hribar

et al. 2023

Nutrients

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“…The sodium content label on the food packaging can be converted to reflect the salt content of the food. Both processed food and natural ingredients, such as frozen shrimp, ham, sausages, bread and processed snacks [ 14 , 15 ], rely on salt to enhance flavor, improve texture and inhibit the growth of harmful microorganisms. Nonetheless, the actual quantity of salt employed (on a global scale, with the average daily salt intake for adults reaching as high as 10.78 g/day) far surpasses the WHO’s recommended daily salt intake limit of no more than 5 g [ 16 , 17 ].…”

Section: Salty Taste Perception Mechanism and Sodium Salt Reduction S...mentioning

confidence: 99%

“…In salt reduction strategies, the utilization of salt substitutes emerges as an effective approach. Typically, these substitutes consist of metal salts with minimal or no NaCl content, such as potassium chloride, magnesium chloride, and calcium chloride [ 14 ]. These salts partially mimic the salty taste and preservative effects of NaCl.…”

Section: Salty Taste Perception Mechanism and Sodium Salt Reduction S...mentioning

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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“…(Kyzlink, 1980). Přehled obsahu soli ve vybraných potravinách je tabelován (Souci, 2000;DTU, 2022;USDA, 2021) či byl publikován v celé řadě publikací (Beltrá et al, 2021;Mhurchu et al, 2011), aktuální situaci obsahu soli ve vybraných výrobcích prodávaných v ČR pak čtenář nalezne v článku Rýdlová et al, (2022). REFORMULACE POTRAVIN Příjem sodíku v celé řadě zemí významně přesahuje potřebu této minerální látky pro organismus.…”

Section: Obsah Soli Ve Vybraných Potravináchunclassified

Food safety and control. Proceedings from XX scientific conference with international participation online. Piešťany, 29.3. – 31.3. 2023

2023

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Sodium content of foods sold in the Czech market

Cited by 6 publications

References 39 publications

Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

Progress in Multisensory Synergistic Salt Reduction

Food safety and control. Proceedings from XX scientific conference with international participation online. Piešťany, 29.3. – 31.3. 2023

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