Salt reduction strategies in foods

Feasibility of salt reduction in processed foods in Argentina.

OBJECTIVE To assess an intervention to reduce salt intake based on an agreement with the food industry. METHODS Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced salt bread could remain undetected. French bread accounts for 25% of the total salt intake in Arge...

Dairy Foods: Impact of Salt Reduction on Cheese

Low fat (LF) cheddar cheese develops flavor during aging uncharacteristic of full fat (FF) cheese, such as rosey and burnt/brothy flavors and bitter taste. Our objective was to determine if this is a function of differences in salt-in-moisture (S/M) content. Full fat and LF curd was made (in triplicate) using 700 kg of milk and salted to produce cheese with S/M typical of LF cheese. Half the cu...

The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction.

BACKGROUND Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains. METHODS Data on salt content for products served by six fast food chains op...

Universal salt reduction.

Salt content labelling of foods in supermarkets in Finland

Maria Närhinen Department of Public Health and General Practice, University of Kuopio, Finland. Current address: Mikkeli Joint Municipal Board for Public Health, PO Box 167, FIN-50101 Mikkeli, Finland, e-mail: NARHIMA%[email protected] Aulikki Nissinen Department of Public Health and General Practice, University of Kuopio, PO Box 1627, FIN-70211 Kuopio, Finland Pirjo-Liisa Penttilä Nation...