Sodium intake associated with meat product consumption in Serbia

Abstract

Meat and meat products are an important part of the human diet in Serbia. They are important because of their desirable taste, high nutritional value, variety of the products, traditional considerations etc. Our study addresses sodium levels in some of the most commonly consumed meat products from the Serbian market (cooked sausages, dry fermented sausages, smoked meat products, canned meats and pates). Sodium content was determined using ICP-MS. The highest sodium level was established in dry fermented sausages, and the lowest content was measured in pate. No significant differences were seen in sodium levels between cooked sausages, smoked meat products and canned meats. The mean sodium level of all analysed meat products was 11.8 g/kg. According to average intake of meat products in Serbia (54.7 g/day) and the measured sodium levels, consuming these meat products could contribute up to 26.9% of sodium daily requirements. This could pose a risk to human health considering the already high sodium intake through adding salt to food and consumption of various processed foods. Generally, the results obtained suggest reducing salt levels in meat products and as well as in diet in general.

Comparative assessment of sources of dietary salt in Armenia

“…Weighted average for salt content in PMPs (2.90 g/100 g) in Armenia is almost twice higher than the similar indicator in a number of EU countries [46][47][48]. However, these two PF groups together provide only 5% of salt intakes in the country, whereas, the PMPs themselves are among main sodium contributors to national diets elsewhere: e.g., in Europe (overall) -16.3% [49], in Spain -27% [28], in Serbia -26.9% [50], in Australia -10% [51]. Relatively low percentage of contribution of PMPs to salt intake in Armenia is attributable to their low level of consumption (12.5 g of PMPs per day compared with 54.7 g/day of the same food group in Serbia [50]).…”

“…However, these two PF groups together provide only 5% of salt intakes in the country, whereas, the PMPs themselves are among main sodium contributors to national diets elsewhere: e.g., in Europe (overall) -16.3% [49], in Spain -27% [28], in Serbia -26.9% [50], in Australia -10% [51]. Relatively low percentage of contribution of PMPs to salt intake in Armenia is attributable to their low level of consumption (12.5 g of PMPs per day compared with 54.7 g/day of the same food group in Serbia [50]). Yet, PMPs and intermediates provide in combination almost half a gram of salt to our diets.…”

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

“…Salt is an indispensable seasoning and food preservative in the curing process of meat products, which can improve their texture and sensory properties and give them characteristic flavor [ 1 ]. Additionally, it reduces the moisture content of products, lowers aw [ 2 ], inhibits microbial growth [ 3 ], and plays an important role in food storage [ 4 ]. Currently, the salt content of salt-cured products is generally high, and millions worldwide die each year from diseases such as hypertension, coronary heart disease, and stroke caused by excessive sodium intake [ 5 ].…”