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Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health

Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends that daily intake of salt in adult diets should be k...

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Autores principales: Jachimowicz-Rogowska, Karolina, Winiarska-Mieczan, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10222223/
https://www.ncbi.nlm.nih.gov/pubmed/37242276
http://dx.doi.org/10.3390/nu15102393
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author Jachimowicz-Rogowska, Karolina
Winiarska-Mieczan, Anna
author_facet Jachimowicz-Rogowska, Karolina
Winiarska-Mieczan, Anna
author_sort Jachimowicz-Rogowska, Karolina
collection PubMed
description Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends that daily intake of salt in adult diets should be kept below 5 g/person/day, which corresponds to 2 g Na/person/day. However, on average, adults consume about 9–10 g/person/day, and children and young people about 7–8 g/person/day. Initiatives to reduce salt intake include modifications of food composition in collaboration with the food industry, education of consumers, salt marking on foodstuff labels and taxation of salt. A need also exists to educate society so that they choose low-sodium products. In view of the food technology and amount of salt intake, the most important and the easiest change to make is to reduce the content of salt in baked goods. This paper analyses the results of surveys regarding strategies to reduce salt content in food products and considers multifaceted initiatives to reduce salt intake as a possible efficient method of improving the population’s health status.
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spelling pubmed-102222232023-05-28 Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health Jachimowicz-Rogowska, Karolina Winiarska-Mieczan, Anna Nutrients Review Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends that daily intake of salt in adult diets should be kept below 5 g/person/day, which corresponds to 2 g Na/person/day. However, on average, adults consume about 9–10 g/person/day, and children and young people about 7–8 g/person/day. Initiatives to reduce salt intake include modifications of food composition in collaboration with the food industry, education of consumers, salt marking on foodstuff labels and taxation of salt. A need also exists to educate society so that they choose low-sodium products. In view of the food technology and amount of salt intake, the most important and the easiest change to make is to reduce the content of salt in baked goods. This paper analyses the results of surveys regarding strategies to reduce salt content in food products and considers multifaceted initiatives to reduce salt intake as a possible efficient method of improving the population’s health status. MDPI 2023-05-19 /pmc/articles/PMC10222223/ /pubmed/37242276 http://dx.doi.org/10.3390/nu15102393 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Jachimowicz-Rogowska, Karolina
Winiarska-Mieczan, Anna
Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title_full Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title_fullStr Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title_full_unstemmed Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title_short Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
title_sort initiatives to reduce the content of sodium in food products and meals and improve the population’s health
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10222223/
https://www.ncbi.nlm.nih.gov/pubmed/37242276
http://dx.doi.org/10.3390/nu15102393
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