North American considerations, strategies, and practices in reducing the sodium content in processed foods

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts...

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Veröffentlicht in:	Journal of food science 2024-10, Vol.89 (10), p.6086-6097
Hauptverfasser:	Trumbo, Paula R., Glass, Kathleen A., Lee, Soo‐Yeun, Moshfegh, Alanna, Welling, Paul A., Zecca, Patricia
Format:	Artikel
Sprache:	eng
Schlagworte:	Cardiovascular diseases consumer acceptance Consumption Diet Food Food consumption Food industry Food intake Food processing food safety food science food technology Government agencies Hypertension Packaged food Packaged goods Potassium Potassium salts Processed foods Public health reformulation Risk factors Sodium
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