ArticleAdvances in nutrition (Bethesda, Md.)2023
Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry.
Article in Advances in nutrition (Bethesda, Md.), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
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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
9 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review.Frontiers in nutrition · 2026Pooled it
- Guidelines for daily sodium intake: a counterpoint to the current recommendation for low sodium intake.Sleep advances : a journal of the Sleep Research Society · 2026Review
- Food types, preparation methods, and use of high-sodium seasonings in chain restaurants in Jamaica-implications for sodium consumption and food policy.BMC research notes · 2026Article
- Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study.Foods (Basel, Switzerland) · 2026Article
- Ecological momentary assessment of meal context and food types contributing to salt intake at meals.The international journal of behavioral nutrition and physical activity · 2025Article
- Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives withFoods (Basel, Switzerland) · 2025Article
- Article
- Healthier Traditional Green NaturalFoods (Basel, Switzerland) · 2024Article
- Process evaluation of an mHealth-based school education program to reduce salt intake scaling up in China (EduSaltS): a mixed methods study using the RE-AIM framework.BMC public health · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Most Americans have dietary sodium intakes that exceed the recommended limits, which is a risk factor for hypertension and CVD. The share of total food expenditures for foods prepared and consumed away from home (FAFH) is ∼55%. These foods are consumed at various venues, including restaurants, workplaces, schools and universities, military installations, and assisted living/long-term care facilities. The food service industry has dealt with and continues to deal with various challenges in its attempt to reduce the sodium content in the foods that they prepare and sell. Despite these challenges, there have been various successful strategies used to reduce the sodium content in FAFH. This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in FAFH, as well as future sodium reduction strategies. Because of the widespread consumption of FAFH, implementing such future strategies could have a profound impact on the sodium content of the American diet.
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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.