{"id":10830,"date":"2022-10-13T14:52:39","date_gmt":"2022-10-13T13:52:39","guid":{"rendered":"https:\/\/fei-online.com\/?p=10830"},"modified":"2022-10-13T14:53:41","modified_gmt":"2022-10-13T13:53:41","slug":"study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium","status":"publish","type":"post","link":"https:\/\/fei-online.com\/study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium\/","title":{"rendered":"Study explores what food sector needs to know about how to reduce sodium"},"content":{"rendered":"<div id='av_section_1'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-0  avia-builder-el-no-sibling   container_wrap fullsize' style=' '  ><div class='container' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-10830'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding first  avia-builder-el-1  el_before_av_three_fifth  avia-builder-el-first  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p style=\"text-align: center\"><div id=\"ads-slider-28\" class=\"custom-slider ads-slider-18947820 ads-slider\"><ul><li><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/goto\/?308404\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/clixtrac.com\/banner\/308404.jpg\" alt=\"Free from food\" title=\"Free from food\" border=\"0\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/li><li><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/banner\/click.php?banner=302805\" target=\"_blank\" rel=\"noopener\">\r\n<img decoding=\"async\" src=\"https:\/\/clixtrac.com\/banner\/302805.jpg\" alt=\"LUBRIPLATE\" title=\"LUBRIPLATE\" border=\"0\" width=\"120\" height=\"600\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/li><li><div style=\"margin-left: auto; margin-right: auto; text-align: center; \" id=\"ads-734917610\"><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/banner\/click.php?banner=297426\" target=\"_blank\" rel=\"noopener\">\r\n<img decoding=\"async\" width=\"100%\" height=\"auto\" src=\"https:\/\/clixtrac.com\/banner\/297426.jpg\" alt=\"Click here for more information!\" title=\"Click here for more information!\" border=\"0\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/div><\/li><\/ul><\/div><script>( window.advanced_ads_ready || jQuery( document ).ready ).call( null, function() {var $adsslider18947820 = jQuery( \".ads-slider-18947820\" );$adsslider18947820.on( \"unslider.ready\", function() { jQuery( \"div.custom-slider ul li\" ).css( \"display\", \"block\" ); });$adsslider18947820.unslider({ delay:5000, autoplay:true, nav:false, arrows:false, infinite:true });$adsslider18947820.on(\"mouseover\", function(){$adsslider18947820.unslider(\"stop\");}).on(\"mouseout\", function() {$adsslider18947820.unslider(\"start\");});});<\/script><\/p>\n<\/div><\/section><\/div><div class=\"flex_column av_three_fifth  flex_column_div av-zero-column-padding   avia-builder-el-3  el_after_av_one_fifth  el_before_av_one_fifth  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p style=\"text-align: center\"><\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><header class=\"entry-content-header\"><h1 class=\"post-title entry-title\" itemprop=\"headline\">Study explores what food sector needs to know about how to reduce sodium<\/h1><span class=\"post-meta-infos\">\/ <span class=\"blog-categories minor-meta\">in <a href=\"https:\/\/fei-online.com\/category\/e-news\/\" rel=\"tag\">E-News<\/a> <\/span><\/span><\/header>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p><strong>Sodium is an essential micronutrient, but the amount we need is small. Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater. More than 90% of Americans consume too much sodium, which can lead to hypertension, high blood pressure, and increased risk of heart disease and stroke. <\/strong><\/p>\n<p><!--more--><\/p>\n<p>Most of the excess sodium comes from processed and packaged foods, so the food industry and food scientists continuously look for ways to reduce sodium. A new paper [1] from the University of Illinois provides a comprehensive review of scientific literature on sodium reduction strategies in food production<\/p>\n<\/div><\/section><br \/>\n<div  class='avia-image-container  av-styling-    avia-builder-el-7  el_after_av_textblock  el_before_av_textblock  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='avia_image' src='https:\/\/fei-online.com\/wp-content\/uploads\/sites\/4\/2022\/10\/sodium-e1680872928322.png' alt='' title='sodium' height=\"841\" width=\"1000\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p><em>Aubrey Dunteman (left) and Soo-Yeun Lee, Department of Food Science and Human Nutrition at University of Illinois, conducted a comprehensive review of sodium reduction strategies in food production.<br \/>\n<\/em><strong><br \/>\n<em>PHOTO CREDIT<\/em><\/strong><\/p>\n<p><em>University of Illinois<\/em><\/p>\n<\/div><\/section><br \/>\n<div   class='hr hr-default   avia-builder-el-9  el_after_av_textblock  el_before_av_textblock '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p>\u201cSodium overconsumption is a huge health concern, and the FDA has recommended sodium reduction in food since the 1980s, but we haven\u2019t succeeded yet. While the unit volume of salt in the food supply has not increased, the amount of sodium consumption has gone up, because we just consume a lot of food,\u201d says Soo-Yeun Lee, professor in the Department of Food Science and Human Nutrition (FSHN) at U of I and co-author on the paper.<\/p>\n<p>We only need around 450 milligrams (mg) of sodium per day, and the recommended maximum amount is 2,300 mg, or 1,500 mg for those at risk for hypertension. But average consumption exceeds 3,000 to 3,500 mg per day \u2013\u00a0or 50% to 100% above the upper limit. More than 70% of our sodium intake comes from processed and packaged foods, primarily cured meats, bread, cheese, and soups.<\/p>\n<p>The researchers conducted a scoping review including primary studies, literature reviews, book chapters, and patents covering sodium reduction in food products. They focused on studies that included sensory data with human subjects, because palatability is essential for consumer acceptance.<\/p>\n<p>\u201cIn this review, we looked at different food systems. The way you would reduce salt in a solid system, like a topical application on snack foods, such as salted peanuts or salted chips, would be very different from embedded application in semi-solid foods like cheese or bread. And in a liquid system like soup, where it is completely dissolved, it would be really different in the way we could reduce salt yet provide the palatability it gives,\u201d Lee states.<\/p>\n<p>\u201cWe\u2019re hoping this work will provide insight into the wide variety of salt-reducing technologies that exist. This can help food companies be more informed to use different strategies than what they have been doing,\u201d she adds.<\/p>\n<p>The researchers identified five main strategies: Salt reduction, salt replacers, flavour modification, physical modification, and functional modification.<\/p>\n<p>\u201cThe most obvious one is to remove salt from the recipe, and that is a key component in all of the strategies when sodium reduction is the goal,\u201d says Aubrey Dunteman, graduate student in FSHN and lead author on the paper.<\/p>\n<p>But it is not possible to completely eliminate sodium, because it has both sensory and functional properties. For example, it is used for meat preservation and to make bread dough rise.<\/p>\n<p>\u201cA lot of the studies we looked at combined more than one method, such as salt removal with salt replacers and flavour modification or salt removal and physical modification,\u201d Dunteman says.<\/p>\n<p>Many studies used salt replacers such as potassium chloride, calcium chloride, or other chloride or acid salts. However, these substitutes tend to have a bitter taste, so they are often used in combination with flavour modifications, such as umami substances or bitter blockers.<\/p>\n<p>\u201cAnother method is physical modification. For example, you can encapsulate the salt crystals, which changes how the salt is dissolved in the mouth. This can alter the saltiness perception allowing for a reduction in the amount of sodium necessary to create the salty taste. You can also create an uneven distribution of the salt in a product that can further help enhance the perceived saltiness of the food product through taste contrast,\u201d Dunteman explains.<\/p>\n<p>\u201cFinally, there is functional modification. For example, you could move away from a sodium-based preservative in cured meats, perhaps using a celery-powder preservative instead of sodium nitrate.\u201d<\/p>\n<p>Functional modification is less represented in the scoping review because this type of sodium reduction research typically does not incorporate a sensory component as a main assessment method, Dunteman notes.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p><em><strong>Reference:<\/strong><\/em><\/p>\n<p><em>Dunteman, A. N., McKenzie, E. N., Yang, Y., et. al. Compendium of sodium reduction strategies in foods: A scoping review. Comprehensive Reviews in Food Science and Food Safety, 21, 1300-1335. 24 February 2022.<\/em><em> <a href=\"https:\/\/doi.org\/10.1111\/1541-4337.12915\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1111\/1541-4337.12915<\/a><\/em><\/p>\n<\/div><\/section><br \/>\n<div  class='av-social-sharing-box  avia-builder-el-12  el_after_av_textblock  avia-builder-el-last  av-social-sharing-box-minimal '><div class='av-share-box'><h5 class='av-share-link-description av-no-toc '>Share this<\/h5><ul class='av-share-box-list noLightbox'><li class='av-share-link av-social-link-facebook' ><a target=\"_blank\" aria-label=\"Share on Facebook\" href='https:\/\/www.facebook.com\/sharer.php?u=https:\/\/fei-online.com\/study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium\/&#038;t=Study%20explores%20what%20food%20sector%20needs%20to%20know%20about%20how%20to%20reduce%20sodium' aria-hidden='false' data-av_icon='\ue8f3' data-av_iconfont='entypo-fontello' title='' data-avia-related-tooltip='Share on Facebook' rel=\"noopener\"><span class='avia_hidden_link_text'>Share on Facebook<\/span><\/a><\/li><li class='av-share-link av-social-link-twitter' ><a target=\"_blank\" aria-label=\"Share on Twitter\" href='https:\/\/twitter.com\/share?text=Study%20explores%20what%20food%20sector%20needs%20to%20know%20about%20how%20to%20reduce%20sodium&#038;url=https:\/\/fei-online.com\/?p=10830' aria-hidden='false' data-av_icon='\ue8f1' data-av_iconfont='entypo-fontello' title='' data-avia-related-tooltip='Share on Twitter' rel=\"noopener\"><span class='avia_hidden_link_text'>Share on Twitter<\/span><\/a><\/li><li class='av-share-link av-social-link-whatsapp' ><a target=\"_blank\" aria-label=\"Share on WhatsApp\" href='https:\/\/api.whatsapp.com\/send?text=https:\/\/fei-online.com\/study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium\/' aria-hidden='false' data-av_icon='\uf232' data-av_iconfont='entypo-fontello' title='' data-avia-related-tooltip='Share on WhatsApp' rel=\"noopener\"><span class='avia_hidden_link_text'>Share on WhatsApp<\/span><\/a><\/li><li class='av-share-link av-social-link-linkedin' ><a target=\"_blank\" aria-label=\"Share on LinkedIn\" href='https:\/\/linkedin.com\/shareArticle?mini=true&#038;title=Study%20explores%20what%20food%20sector%20needs%20to%20know%20about%20how%20to%20reduce%20sodium&#038;url=https:\/\/fei-online.com\/study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium\/' aria-hidden='false' data-av_icon='\ue8fc' data-av_iconfont='entypo-fontello' title='' data-avia-related-tooltip='Share on LinkedIn' rel=\"noopener\"><span class='avia_hidden_link_text'>Share on LinkedIn<\/span><\/a><\/li><li class='av-share-link av-social-link-mail' ><a  aria-label=\"Share by Mail\" href='mailto:?subject=Study%20explores%20what%20food%20sector%20needs%20to%20know%20about%20how%20to%20reduce%20sodium&#038;body=https:\/\/fei-online.com\/study-explores-what-food-sector-needs-to-know-about-how-to-reduce-sodium\/' aria-hidden='false' data-av_icon='\ue805' data-av_iconfont='entypo-fontello' title='' data-avia-related-tooltip='Share by Mail'><span class='avia_hidden_link_text'>Share by Mail<\/span><\/a><\/li><\/ul><\/div><\/div><\/p><\/div><div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding   avia-builder-el-13  el_after_av_three_fifth  avia-builder-el-last  \" style='border-radius:0px; 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Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater. More than 90% of Americans consume too much sodium, which can lead to hypertension, high blood pressure, and increased risk [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":10831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/10830"}],"collection":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/comments?post=10830"}],"version-history":[{"count":3,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/10830\/revisions"}],"predecessor-version":[{"id":10834,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/10830\/revisions\/10834"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/media\/10831"}],"wp:attachment":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/media?parent=10830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/categories?post=10830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/tags?post=10830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}