Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Abstract

High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction.

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

“…Hao et al collected 4030 pre-packaged and 52 artisanal food products in China and evaluated their sodium content. 84 They found that 33.72% of the products met the low-sodium standard and 37.30% reached the high-sodium standard. Due to higher production costs, weak growth, and intense competition, there may not be enough incentive for companies to voluntarily undertake sodium reduction in later stages.…”

“…8A. The top 10 keywords, identified based on the frequency of occurrence after eliminating search qualifiers from the literature, include hypertension (339), cardiovascular disease (121), health (96), consumption (90), foods (84), urinary sodium (82), excretion (77), meta-analysis (75), disease (75), and risk (73). Based on the keyword overlay time view (Fig.…”

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

“…Statement from Devanthi and Gkatzionis [4] shows that a high concentration of salt in brine will subdue the growth of spoilage and pathogenic microorganisms and provide favorable conditions for halotolerant microorganisms involved in the formation of soy sauce's flavor. Moreover, Hao et al [60] stated that sodium chloride, combined continuously and synergistically with other characteristic umami tastes (glutamic acid), will improve the taste of soy sauce. The concentration of sodium chloride found in this research was substantially lower than that found in other investigations.…”

Glycocalyx–Sodium Interaction in Vascular Endothelium

“…High dietary salt intake remains a big challenge as many people in various populations around the world are still unable to stop consuming high amounts of salt due to the diverse sources of dietary salt available in common foods [ 126 , 127 , 128 ]. It is therefore understandable that efforts are being made to find alternative ways of overcoming the deleterious effects of high salt overload on human health, other than simply advising people to reduce salt intake.…”