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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Surveys Research Group » Research » Publications at this Location » Publication #415969
Research Project: Improved National Dietary Assessment and the Relationship of Dietary Intake to the Environmental Impact of Foods and Beverages

Location: Food Surveys Research Group

Title: North american considerations, strategies, and practices in reducing the sodium content in processed foods

Author
item TRUMBO, PAULA - Paula R Trumbo Consulting
item GLASS, KATHLEEN - University Of Wisconsin
item YEUN-LEE, SOO - Washington State University
item Moshfegh, Alanna
item WELLING, PAUL - Johns Hopkins University School Of Medicine
item ZECCA, TRISH - The Institute For The Advancement Of Food And Nutrition Sciences (IAFNS)

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/17/2024
Publication Date: 9/17/2024
Citation: Trumbo, P.R., Glass, K.A., Yeun-Lee, S., Moshfegh, A.J., Welling, P., Zecca, T. 2024. North American considerations, strategies, and practices in reducing the sodium content in processed foods. Journal of Food Science. 89(10):6086-6097. https://doi.org/10.1111/1750-3841.17361.
DOI: https://doi.org/10.1111/1750-3841.17361

Interpretive Summary: Most Americans exceed the recommended limit for sodium in the diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This perspective article provides an overview of the strategies that have been used by the food industry to reduce and replace sodium in consumer-packaged goods (CPGs), as well as future sodium reduction strategies, and strategies to replace sodium including potassium salts. Challenges in consumer acceptance in lowering sodium in foods and their consumer acceptance are also discussed. Because of the widespread consumption of numerous sodium-containing CPGs, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans.

Technical Abstract: Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts,however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts.Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium-containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans.