High-Sodium Processed Foods: Public Health Burden and Sodium Reduction Strategies for Industry Practitioners

Abstract

This study is a review of public health burden of high dietary sodium intake and practical interventions for production of low-sodium food products. Strong association between high intake of sodium and hypertension in adults as well as variety of other chronic health complications demonstrated by recent epidemiological investigations indicate an immediate need for short- and long-term strategies for reduction of sodium content of processed food products. Main interventions for sodium reduction of food products are revolving around the use of salt alternatives in combination with low levels of sodium chloride, flavor enhancers, natural flavorants, and bitter blocking agents.

Keywords:

• Dietary sodium
• Low sodium
• Processed foods
• Reduced sodium