Vol. 8, Issue 6 (2020)
Salt reduction strategies in foods
Author(s): Eram S Rao and C Lalmuanpuia
Abstract: Excessive consumption of dietary salt is the leading cause of cardiovascular disease and hypertension. The average salt intake is approximately twice more than the recommended daily allowance. Given the harmful effects of overconsumption of salt, the dietary concern about salt consumption has encouraged the WHO, along with many international and national health agencies to urged food industries to lower their salt use. Several studies have focused on the formulation of low salt food products. However, due to the crucial functions provided by salt (flavour, texture and shelf-life) salt reduction strategies must be carefully considered. This review highlights numerous approaches for salt reduction in foods which include the use of salt enhancers, salt replacers and bitterness inhibitors and plant based seasonings.
DOI: 10.22271/chemi.2020.v8.i6ai.11142
Pages: 2458-2468 | 1112 Views 386 Downloads
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How to cite this article:
Eram S Rao, C Lalmuanpuia. Salt reduction strategies in foods. Int J Chem Stud 2020;8(6):2458-2468. DOI: 10.22271/chemi.2020.v8.i6ai.11142
