Reducing Salt in Foods: Practical Strategies
Woodhead Publishing Ltd, February 2007, Pages: 384
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.
- discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability
- provides a unique review of current knowledge in this field
- an essential reference for health professionals, governments and food manufacturers
This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved.
Part 1 reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed.
The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt.
The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.
Reducing salt in foods will be an essential reference for health professionals, governments and food manufacturers.
Dr David Kilcast and Dr Fiona Angus both work for Leatherhead Food International, a highly regarded independent global provider of food information and research.
Contents
PART 1 DIETARY SALT, HEALTH AND THE CONSUMER
PART 2 STRATEGIES FOR SALT REDUCTION IN FOOD PRODUCTS
PART 3 REDUCING SALT IN PARTICULAR FOODS
PART 1 DIETARY SALT, HEALTH AND THE CONSUMER
Dietary salt intake: sources and targets for reduction
F Angus, Leatherhead Food International, UK
Introduction. Intakes of sodium. Recommendations for intake. Targets for reduction. References.
Dietary salt, high blood pressure and other harmful effects on health
J H Feng and G A MacGregor, St. George’s University of London, UK
Introduction. Definition of hypertension. Benefits of lowering blood pressure in the ‘normal age’. Salt and blood pressure. Mechanisms by which salt raises blood pressure. Salt and cardiovascular mortality. Salt and other harmful effects. Other dietary and lifestyle factors in the development of hypertension. Conclusions and perspectives. References.
Health issues relating to monosodium glutamate use in the diet
J D Fernstrom, University of Pittsburgh School of Medicine, USA
Introduction. Glutamate and MSG in food. Glutamate, MSG and the nervous system. Adverse reactions to MSG. Commentary on likely future trends. Sources of further information and advice. References.
Dietary salt and flavour: mechanisms of taste reception and physiological controls
S McCaughey, Monell Chemical Senses Center, USA
Introduction: overview of perception and intake of sodium chloride. Transduction of sodium by taste receptor cells. Brain areas activated by salty taste. Physiological factors that influence salt intake. Implications for food product development. Future trends. Sources of further information and advice. References.
Dietary salt and the consumer: reported consumption and awareness of associated health risks
J Purdy and G Armstrong, University of Ulster, UK
Introduction. Changing consumer trends. Understanding the consumer and the salt issue. A consumer perspective. Taking responsibility – implications for policy and food product development. Sources of further information and advice. References.
Consumer responses to low-salt food products
C Walsh, University of the Orange Free State, South Africa
Introduction: importance of determining consumer responses to low salt food products. Methods to determine consumer responses to low-salt food products. Acceptability of low-salt food products and implications for food product development. Recommendations and future trends. References.
Improving the labelling of the salt content of foods
G Bussell and M Hunt, Food and Drink Federation, UK
What purpose does nutrition labelling serve and what are its limits? The relationship between nutrition labelling and consumer health. The current EU/UK nutrition labelling format. How are the nutrient values arrived at? Current codex guidelines on nutrition labelling. What changes may occur to the EU legislative framework on salt labelling? Current voluntary nutrition labelling. Guideline daily amounts (GDAs). Consumer use of nutrition labelling. EUFIC (the European Food Information Council) findings (EUFIC 2004). Non governmental organisation’s view on nutrition labelling. Why traffic light labelling is not accepted by the majority of food manufacturers. FSA guidance on nutrition claims. Codex guidelines on claims. Proposed EU regulation on health and nutrition claims. Conclusions. Sources of further information and advice. References.
PART 2 STRATEGIES FOR SALT REDUCTION IN FOOD PRODUCTS
Technological functions of salt in food products
C M D Man, London South Bank University, UK
Introduction. Sensory effects of salt. Processing and related properties of salt. Preservative effects of salt. Future trends. Sources of further information and advice. References.
Microbial issues in reducing salt in food products
G Betts, CCFRA, UK
Introduction. Replacement of salt with other compounds used to increase osmotic pressure. Methods to reduce salt without compromising microbial safety. Techniques used to assess the effect of salt reduction on the safety and quality of food. References.
Sensory issues in reducing salt in food products
D Kilcast and C den Ridder, Leatherhead Food International
Introduction. The role of salt in food. The basis of flavour. Contribution of salt to flavour. Challenges in reducing salt. Main approaches to salt reduction. Conclusions and future trends. Sources of further information and advice. References.
The use of bitter blockers to replace salt in food products
R McGregor, Linguagen, USA
Introduction: the potential for taste modifiers in healthy food products. Why replace salt in foods? The science of taste perception. Identifying compounds that decrease the perception of bitterness. Future trends. Sources of further information and advice. References.
PART 3 REDUCING SALT IN PARTICULAR FOODS
Reducing salt in meat and poultry products
E Desmond, AllinAll Ingredients, Ireland
Introduction. Functions of salt in meat and poultry products. Salt content in meat and poultry products. Strategies for salt reduction in meat and poultry products. Conclusions and future trends. Sources of further information and advice. References.
Reducing salt in seafood products
S Pedro and M L Nunes, Instituto Nacional de Investigação Agrária e das Pescas, Portugal
Introduction. Consumption of seafood products. Technological functions of salt in seafood. Current salt intake from seafood. Salt reduction in seafood. Strategies for lowering salt content in seafood. Recommendations. The way forward. Sources of further information and advice. Acknowledgements. References.
Reducing salt in bread and other baked products
S P Cauvain, BakeTran, UK
Introduction. The technological functions of salt in the processing of baked products. Control of water activity in baked products. Other sodium salts in baked products. Levels of salt in baked products and targets for reduction. Methods to reduce salt and sodium levels while retaining quality and safety. Future trends. Sources of further information and advice. References.
Reducing salt in snack products
P Ainsworth and A Plunkett, Manchester Metropolitan University, UK
Introduction. Snack foods. Salt and health. Snack food manufacture. Salt reduction in snacks. Conclusion. Sources of further information and advice. References.
Reducing salt in cheese and dairy spreads
T P Guinee and B T O’Kennedy, Moorpark Food Research Centre, Ireland
Introduction. Manufacture and salting of cheese and table spreads. Functions of salt in cheese and dairy spreads. The effects of NaC1 on casein hydration. Effect of NaC1 on cheese functionality. Approaches to reduce the salt content of cheese products and table spreads. Conclusions. References.
Reducing salt in canned foods
T Robinson, H J Heinz Company Limited, UK
Introduction. Typical levels of salt in products and targets for reduction. Methods to reduce salt levels while retaining quality and safety. Pre-reduction consumer/sensory research. Salt reduction in canned soup. Collaborative work within the industry – Project Neptune. Example of reduced sodium/Sugar Baked Beans. Conclusions. References.
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