Strategies to Reduce Sodium Consumption: A Food Industry Perspective

Abstract

The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

“…We know that shifting this optimum is possible when the total diet is reduced in salt for an extended period of time (8,9) . Together, our observations with a single reduced-salt product in the diet support the notion that it requires a higher exposure frequency over a longer period of time to establish a clear shift in the optimum.…”

“…Therefore, salt levels in food manufactured by industry need to be reduced. The food industry has already successfully lowered salt levels in many processed foods (8)(9)(10) without the consumer being aware of this. Nevertheless, the need for more salt reduction in consumer products remains pressing and we have now arrived at the point where further reductions in salt might affect taste and liking of these products.…”

Evaluation of salt content in school meals

“…It is known that when individuals are exposed to large amounts of salt, the salt receptors are suppressed, whereby one becomes accustomed to the doses, which makes higher amounts of salt necessary for flavour perception [27][28][29] . Although we know that western societies consume about 10 to 12 g of salt, greatly exceeding the daily requirements (Table 1) 30,31 , there are few studies that have evaluated salt intake in young populations, which is important considering the impact that salt consumption can have on the future blood pressure of individuals.…”

Processed foods aimed at children and adolescents: sodium content, adequacy according to the dietary reference intakes and label compliance

“…Since the consumption of processed foods by children and adolescents increases because of women working outside the home, greater convenience, quick preparation, durability and acceptance 26 , peer influence, higher purchase power, habit of eating out 27 , and advertising and marketing 25,28 , asking the food industry to reduce sodium content of their products is considered more effective than asking people to reduce the consumption of these products 33 .…”