Strategies for Reducing Sodium Intake in Bakery Products, a Review

Codină, Georgiana Gabriela; Voinea, Andreea; Dabija, Adriana

doi:10.3390/app11073093

Cited by 12 publications

(5 citation statements)

References 104 publications

(145 reference statements)

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“…This is also in agreement with a study conducted in Tunisia that confirms the feasibility of reducing the salt content of bread without an unfavourable appreciation from consumers [ 63 ]. Globally, these studies suggest that even if sodium is essential for organoleptic, microbiological, and technological aspects of bread preparation [ 64 ], it is possible to develop interesting products by carefully considering consumer preferences.…”

Section: Modulation Of Salt Taste Of Food According To Consumer Prefe...mentioning

confidence: 99%

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

Tremblay,

Gagné,

Pérusse

et al. 2024

Nutrients

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Sodium plays a key role in the regulation of water balance and is also important in food formulation due to its contribution to the taste and use in the preservation of many foods. Excessive intake of any essential nutrient is problematic and this seems to be particularly the case for sodium since a high intake makes it the nutrient most strongly associated with mortality. Sodium intake has been the object of recommendations by public health agencies such as the WHO and this has resulted in efforts by the food industry to reduce the sodium content of packaged foods, although there is still room for improvement. The recent literature also emphasizes the need for other strategies, e.g., regulations and education, to promote adequate sodium intake. In the present paper, we also describe the potential benefits of a global healthy lifestyle that considers healthy eating but also physical activity habits that improve body functionality and may help to attenuate the detrimental effects of high sodium intake on body composition and cardiometabolic health. In conclusion, a reduction in sodium intake, an improvement in body functioning, and educational interventions promoting healthy eating behaviours seem to be essential for the optimal regulation of sodium balance.

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Section: Modulation Of Salt Taste Of Food According To Consumer Prefe...mentioning

confidence: 99%

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

Tremblay,

Gagné,

Pérusse

et al. 2024

Nutrients

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show abstract

“…in Hungary, "Acquiring healthy habits: making healthier choices easier" in Italy which specifically encourages the reduction of salt in bread and the National Food and Nutrition Action Plan 2012-2017 in Bulgaria. Strategies for the reformulation of bakery products with regard to salt reduction continue in the EU countries: in Austria, a reduction of salt of 15% by 2015 has been established by the Federal Ministry of Health, in Italy of 10% by 2012 by the Ministry of Health, in Spain from 20 % by 2014 by the Ministry of Health and Social Policy, in Hungary the bakery association recommended a reduction of salt in bread after December 2018 to a maximum level of 2.35 vol% [42].…”

Section: Global Actions Aimed To Reduce Population Salt Intakementioning

confidence: 99%

Reducing salt intake as a first step to prevent hypertension

Lazić,

Mulić,

Todorović

et al. 2022

Hrana i ishrana

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People consumed salt exclusively through food millions of years ago, which amounted to less than 0.5 g/day. Recent researches indicate that the average daily consumption of salt is more than 10 g/day. The general conclusion of studies investigating the relationship between dietary salt intake and blood pressure led to recommendations on reducing salt intake and limiting total intake to 5 g of salt per day by the World Health Organization and the European Safety Agency of Food. Increased salt intake causes suppression of the Renin-Angiotensin-Aldosterone system by reducing sodium renal excretion. Also, an increase in salt intake leads to an increase in the concentration of sodium in the blood, which causes high secretion of vasopressin and causes high blood pressure. Namely, bread is a basic food and is high in salt, but the salt parameter is not mandatory in accordance with the regulations. Today, almost every EU country has different strategies that include recommending salt reduction through food reformulation to reduce the salt content of food, including bread and bakery products. Achieving and maintaining the reduction of the population's salt intake will soon give a great benefit in terms of the prevention of cardiovascular events as the first cause of death globally, then great savings for the health system and an individual.

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“…Currently, strategies used for salt reduction in BBP are mainly based on the replacement of NaCl by other substances, including CaCl2, MgCl2, KCl, yeast extracts, and phosphates [14]. However, reducing salt in fermented foods must be done with great caution.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation

Guo,

Peng,

Zhao

et al. 2024

Preprint

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Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on the fermentation process were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods.

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Strategies for Reducing Sodium Intake in Bakery Products, a Review

Cited by 12 publications

References 104 publications

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

Reducing salt intake as a first step to prevent hypertension

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation

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