ReviewFoods (Basel, Switzerland)2022
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 1 synthesis or guideline pooled it, 71 citations in OpenAlex.
- Comparative effects of salt substitutes on blood pressure, cardiovascular events and mortality: a systematic review and network meta-analysis.BMC medicine · 2026Pooled it
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- Research Progress on Sodium Reduction Strategies for Meat Products.Foods (Basel, Switzerland) · 2026Review
- Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods.Foods (Basel, Switzerland) · 2026Article
- Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites.Journal of food science · 2026Article
- Article
- Sodium, phosphate, and nitrite: from brine to brain, what matters?Animal frontiers : the review magazine of animal agriculture · 2026Article
- Article
- Dietary management of patients with type 2 diabetes and chronic kidney disease: A comprehensive literature review.World journal of nephrology · 2025Review
- Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life.Scientific reports · 2025Article
- Stakeholder perspectives on scaling up potassium-enriched salt to reduce cardiovascular disease in Australia: a qualitative study.BMC public health · 2025Article
- Assessment of Microbial and Heavy Metal Contamination of Natural Sheep Casings from Different Geographic Regions.Foods (Basel, Switzerland) · 2025Article
- Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.Gels (Basel, Switzerland) · 2025Review
- Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret.Food chemistry: X · 2025Article
- Article
- Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.Foods (Basel, Switzerland) · 2024Article
- Nutritional Risks of Heavy Metals in the Human Diet-Multi-Elemental Analysis of Energy Drinks.Nutrients · 2024Article
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) for Blood Pressure Reduction in Older Adults: Protocol for Diet Concept and Randomized Controlled Trial.JMIR research protocols · 2024Article
- Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy's advantages and disadvantages to reduce salt consumption while maintaining product quality.
Indexed as
Identifiers
What OpenQuestion holds
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.