A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Nie, Ting; Huang, Siqi; Yang, Yuxin; Hu, Anna; Wang, Jianing; Cheng, Zeneng; Liu, Wenjie

doi:10.1039/d3fo03352j

Cited by 9 publications

(1 citation statement)

References 186 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This method aims to decrease salt intake without compromising food flavor by leveraging interactions between taste and other senses, such as vision, hearing and smell. This innovative approach not only satisfies consumers’ desires for both health and culinary enjoyment but also offers novel insights and theoretical support for producing high-quality, low-sodium foods [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods’ advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

show abstract

Section: Introductionmentioning

confidence: 99%