Sodium Reduction

Sodium Reduction

Does sodium reduction affect mortality?

Evidence • A systematic review of 7 RCTs lasting 6 months or longer (N = 6489) compared participants consuming reduced dietary sodium with control participants.1 Average baseline sodium intake of about 3900 mg was reduced to about 3000 mg per day. The longest followup data for normotensive and hypertensive participants showed no statistically significant difference in -all-cause mortality—relat...

Processing Challenges of Sodium Reduction

Concerns regarding sodium reduction are not new in the meat industry. For over 20 yr researchers have been investigating means to reduce the sodium content in muscle foods. It has been well established by the medical community that high sodium diets can lead to and also exacerbate hypertension (Frost et al., 1991; Law et al., 1991a,b; MacGregor et al., 1994). This, in turn, has motivated proces...

The reduction of cozymase by sodium borohydride.

Cozymase (diphosphopyridine nucleotide, DPN) has been assayed by a variety of biochemical and chemical methods (1). Among the simplest procedures has been the determination of the light absorption of reduced DPN at 340 rnp after reduction by sodium hydrosulfite. Since special precautions are required to remove completely the excess reducing agent which absorbs in this region, it appeared advant...

Improving Benchmark Dose Estimation for Sodium Reduction

A recent series of experiments aimed to determine the amount salt can be reduced in food products without losing too much of their original taste; this is called the benchmark dose. In this study, a logistic model was used, however, it did not to include some features of the experiment and also used the data in an inefficient way. To improve the model, we borrowed the idea of risk assessment fr...