“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy

• 作者: Molly Riordan Brandy-Joe Milliron Rachel Sherman Lauren Miller Jennifer Aquilante Jonathan Deutsch
• 来源期刊: 食品与营养科学(英文)
• 学科: 数学
• 关键词: Sodium Chloride Dietary/Administration & Dosage Health Promotion/Methods Nutrition Policy Food/Standards Food Technology
• 年，卷（期）: 2021,（2）
• 页码范围: 138-146
• 页数: 9页
• 分类号: O17

摘要

<b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contain<span>ed in foods available for purchase. <span>The aim of this work was</span> to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant</span> and consumer-acceptable. <b>Subject and Methods:</b> Two foods were reformulated for <span>compliancy</span> with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. <b>Results: </b>While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pr<span>etzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. <b>Conclusion:</b> Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium </span></span><span>“</span><span>original</span><span>”</span><span> products but requires an understanding of the role of salt in produ</span><span>ct recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.</span>