ArticleFoods (Basel, Switzerland)2018
Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed, 54 citations in OpenAlex.
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- Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country.Foods (Basel, Switzerland) · 2024Article
- Association between sodium and potassium excretion estimated from spot urine and socioeconomic status among primary school children and their mothers in Okinawa, Japan.Hypertension research : official journal of the Japanese Society of Hypertension · 2024Article
- Knowledge, Attitude, and Practice Toward Dietary Salt Intake Among Medical Students at King Abdulaziz University.Cureus · 2024Article
- Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.Foods (Basel, Switzerland) · 2023Article
- Association between Eating Habits and Sodium Intake among Chinese University Students.Nutrients · 2023Article
- Multidimensional Profiling of Human Body Hairs Using Qualitative and Semi-Quantitative Approaches with SR-XRF, ATR-FTIR, DSC, and SEM-EDX.International journal of molecular sciences · 2023Article
- Investigation of imbalances in essential/toxic metal levels in the blood of laryngeal cancer patients in comparison with controls.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2023Article
- Association of sodium intake with diabetes in adults without hypertension: evidence from the National Health and Nutrition Examination Survey 2009-2018.Frontiers in public health · 2023Article
- The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.Journal of food science and technology · 2022Review
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
- Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride.Food science & nutrition · 2022Article
- Obesity, Diabetes Mellitus, and Vascular Impediment as Consequences of Excess Processed Food Consumption.Cureus · 2022Review
- Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts.Foods (Basel, Switzerland) · 2022Article
- Processed Food and Atopic Dermatitis: A Pooled Analysis of Three Cross-Sectional Studies in Chinese Adults.Frontiers in nutrition · 2021Article
- Sodium, but not potassium, blocks bitterness in simple model chicken broths.Journal of food science and technology · 2019Article
- Effect of cocoa powder on hypertension and antioxidant status in uninephrectomized hypertensive rats.Veterinary world · 2019Article
- Article
- Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines.Foods (Basel, Switzerland) · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.