Sodium content of foodstuffs included in the sodium reduction regulation of South Africa

2017 ◽  
Vol 63 ◽  
pp. 73-78 ◽  
Author(s):  
Bianca Swanepoel ◽  
Linda Malan ◽  
P. Herman Myburgh ◽  
Aletta E Schutte ◽  
Krisela Steyn ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Content ◽  
Sodium Reduction

scholarly journals Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation

BMJ Open ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. e046412
Author(s):  
Yuzhu Song ◽  
Yuan Li ◽  
Chunlei Guo ◽  
Yishan Wang ◽  
Liping Huang ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Intake ◽  
Cost Effective ◽  
Evidence Base ◽  
Sodium Content ◽  
Processed Meat ◽  
Sodium Reduction ◽  
Cross Sectional ◽  
Fish Products ◽  
The Usa

IntroductionReducing sodium intake has been identified as a highly cost-effective strategy to prevent and control high blood pressure and reduce cardiovascular mortality. This study aims to compare the sodium content in processed meat and fish products among five countries, which will contribute to the evidence-base for feasible strategies of sodium reduction in such products.MethodsSodium content on product labels of 26 500 prepackaged products, 19 601 meat and 6899 fish, was collected in supermarkets from five countries using the FoodSwitch mobile application from 2012 to 2018. To be specific, it was 1898 products in China, 885 in the UK, 5673 in Australia, 946 in South Africa and 17 098 in the USA. Cross-sectional comparisons of sodium levels and proportions meeting 2017 UK sodium reduction targets were conducted using Kruskal-Wallis H and the χ2 test, respectively across the five countries.ResultsThe results showed that processed meat and fish products combined in China had the highest sodium level (median 1050 mg/100 g, IQR: 774–1473), followed by the USA, South Africa, Australia, with the lowest levels found in UK (432 mg/100 g, IQR: 236–786) (p<0.001). Similar variations, that is, a twofold to threefold difference of sodium content between the highest and the lowest countries were found among processed meat and fish products separately. Large sodium content variations were also found in certain specific food subcategories across the five countries, as well as across different food subcategories within each country.ConclusionProcessed meat and fish products differ greatly in sodium content across different countries and across different food subcategories. This indicates great potential for food producers to reformulate the products in sodium content, as well as for consumers to select less salted food.

Sodium reduction in butter using microparticulated salt

2019 ◽  
Vol 121 (4) ◽  
pp. 874-881 ◽  
Author(s):  
Daniela da Costa de Oliveira ◽  
Amanda Cristina Cristina Andrade ◽  
Jéssica Guimarães ◽  
Jéssica Ferreira Rodrigues ◽  
Mariana Mirelle Pereira Natividade ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Scientific Information ◽  
Salt Content ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Content Type ◽  
Significant Difference ◽  
Liquid Products ◽  
The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

scholarly journals Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1474
Author(s):  
Lorena Allemandi ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Enrique Martins
Keyword(s):  
Sodium Intake ◽  
Food Products ◽  
Sodium Content ◽  
Processed Foods ◽  
Food Groups ◽  
Sodium Reduction ◽  
Fish Products ◽  
Health Objectives ◽  
High Median ◽  
Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

scholarly journals An Evaluation of the Sodium Content and Compliance with the National Sodium Reduction Targets among Packaged Foods Sold in Costa Rica in 2015 and 2018

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2226
Author(s):  
Jaritza Vega-Solano ◽  
Adriana Blanco-Metzler ◽  
Karla Francela Benavides-Aguilar ◽  
JoAnne Arcand
Keyword(s):  
Costa Rica ◽  
Sodium Intake ◽  
Sodium Content ◽  
World Health ◽  
Sodium Reduction ◽  
Gradual Reduction ◽  
Processed Meats ◽  
Tomato Paste ◽  
Packaged Foods ◽  
Health Organization

High blood pressure is a leading cause of death in Costa Rica, with an estimated mortality rate of 30%. The average household sodium intake is two times higher than the World Health Organization recommendation. The consumption of processed foods is an important and growing contributor to sodium intake. The objective of this study was to describe the sodium content of packaged foods (mg/100 g) sold in Costa Rica in 2015 (n = 1158) and 2018 (n = 1016) and to assess their compliance with the national sodium reduction targets. All 6 categories with national targets were analyzed: condiments, cookies and biscuits, bread products, processed meats, bakery products, and sauces. A significant reduction in mean sodium content was found in only 3 of the 19 subcategories (cakes, tomato-based sauces, and tomato paste). No subcategories had statistically significant increases in mean sodium levels, but seasonings for sides/mains, ham, and sausage categories were at least 15% higher in sodium. Compliance with the national sodium targets among all foods increased from 80% in 2015 to 87% in 2018. The results demonstrate that it is feasible to reduce the sodium content in packaged foods in Costa Rica, but more work is needed to continually support a gradual reduction of sodium in packaged foods, including more stringent sodium targets.

scholarly journals The Sodium Content of Processed Foods in South Africa during the Introduction of Mandatory Sodium Limits

Nutrients ◽  
2017 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Sanne Peters ◽  
Elizabeth Dunford ◽  
Lisa Ware ◽  
Teresa Harris ◽  
Adele Walker ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Content ◽  
Processed Foods

scholarly journals Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

2021 ◽  
Author(s):  
Maria Sofia Amarra ◽  
Mario Capanzana ◽  
Glen Gironella ◽  
Francisco de los Reyes
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
The Philippines ◽  
Income Quintile ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Reduction ◽  
Minimally Processed ◽  
Urban Rural ◽  
Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

scholarly journals Development of Toscana sausage with lemon flavor and sodium reduction

2016 ◽  
Vol 7 (3) ◽  
pp. 1
Author(s):  
Celso De Souza Cardoso ◽  
Cristiane Vanessa Quandt-Berlanda ◽  
Eder Adriano Cavali Stolberg ◽  
Naieli Mücke ◽  
Daneysa Lahis Kalschne ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
Partial Substitution ◽  
Sodium Reduction ◽  
High Sodium ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Criteria ◽  
Scale Test ◽  
Hedonic Scale

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

scholarly journals Evaluation of a Healthy Chinese Take-Out Sodium-Reduction Initiative in Philadelphia Low-Income Communities and Neighborhoods

2018 ◽  
Vol 133 (4) ◽  
pp. 472-480 ◽  
Author(s):  
Grace X. Ma ◽  
Steven E. Shive ◽  
Guo Zhang ◽  
Jennifer Aquilante ◽  
Yin Tan ◽  
...  
Keyword(s):  
Population Health ◽  
Low Income ◽  
Self Efficacy ◽  
Repeated Measures ◽  
Environmental Changes ◽  
The United States ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Local Public Health ◽  
Healthy Chinese

Objectives: Sodium reduction in restaurant foods is important because 77% of sodium in the United States is consumed by eating prepared and restaurant foods. We evaluated a sodium-reduction intervention, Healthy Chinese Take-Out Initiative, among Chinese take-out restaurants in low-income neighborhoods in Philadelphia, Pennsylvania. Our objectives were to (1) analyze changes in the sodium content of food samples and (2) collect data on changes in chefs’ and owners’ knowledge about the health risks of sodium overconsumption, perceptions of the need for sodium reduction, self-efficacy for lowering sodium use, and perceptions of training needs for sodium-reduction strategies. Methods: The initiative trained chefs from 206 Chinese take-out restaurants on strategies to reduce sodium in prepared dishes. We analyzed changes in the sodium content of the 3 most frequently ordered dishes—shrimp and broccoli, chicken lo mein, and General Tso’s chicken—from baseline (July-September 2012) to 36 months after baseline (July-September 2015) among 40 restaurants. We conducted a survey to examine the changes in chefs’ and owners’ knowledge, perceptions, and self-efficacy of sodium reduction. We used multilevel analysis and repeated-measures analysis of variance to examine effects of the intervention on various outcomes. Results: We found significant reductions in the sodium content of all 3 dishes 36 months after a low-sodium cooking training intervention (coefficients range, –1.06 to –1.69, P < .001 for all). Mean knowledge (range, 9.2-11.1), perceptions (range, 4.6-6.0), and self-efficacy (range, 4.2-5.9) ( P < .001 for all) of sodium reduction improved significantly from baseline (August 2012) to posttraining (also August 2012), but perceptions of the need for sodium reduction and self-efficacy for lowering sodium use returned to baseline levels 36 months later (August 2015). Conclusions: The intervention was a useful population health approach that led to engaging restaurants in sodium-reduction practices. Local public health agencies and professionals could partner with independent restaurants to introduce environmental changes that can affect population health on a broad scale, particularly for vulnerable populations.

Impact of the UK voluntary sodium reduction targets on the sodium content of processed foods from 2006 to 2011: Analysis of household consumer panel data

2013 ◽  
Vol 57 (5) ◽  
pp. 555-560 ◽  
Author(s):  
Helen Eyles ◽  
Jacqueline Webster ◽  
Susan Jebb ◽  
Cathy Capelin ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Panel Data ◽  
Sodium Content ◽  
Processed Foods ◽  
Sodium Reduction ◽  
Consumer Panel ◽  
The Uk

scholarly journals Identification of Foods To Monitor The Sodium Content of Processed Foods for Developing a Sodium Reduction Program in The Philippines

2021 ◽  
Author(s):  
Maria Sofia Amarra ◽  
Mario Capanzana ◽  
Glen Gironella ◽  
Francisco de los Reyes
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
The Philippines ◽  
Income Quintile ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Reduction ◽  
Minimally Processed ◽  
Urban Rural ◽  
Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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