Research Progresses in Reduction and Control of Salt Intake

Abstract

Abstract: As an important seasoning in our daily life, salt is an essential ingredient in foods. However, excessive salt intake can cause hypertension and other cardiovascular diseases. These issues have gained widespread attention and reduction of salt intake is imminent. In this paper, the current status of salt intake in different countries, the harm of high sodium diet, the major strategies to reduce salt intake and the status of salt reduction all over the world are summarized. Further prospects of salt-reducing strategies are proposed.

Key words: salt intake, salt reduction, salt substitute

CLC Number:

TS202.3

References

[1] EOIN D. Reducing salt: A challenge for meat industry[J]. Meat Science, 2006, 74(1): 188-196.
[2] TIM H. Technological functions of salt in the manufacturing of food and drink productions[J]. British Food Journal, 2002, 104(2): 126-152.
[3] 陈勇，陈俊. 浅析食盐的健康摄入[J]. 中国矿井盐, 2010, 41(1): 44-45.
[4] Intersalt Cooperative Research Group. Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion[J]. British Medical Journal, 1988, 297(6644): 319-328.
[5] HE F J, MACGREGOR G A. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes[J]. J Hum Hypertens, 2009, 23(6): 363-384.
[6] COOK N R, CUTLER J A, OBARZANEK E, et al. Long term effects of dietary sodium reduction on cardiovascular disease outcomes:observational follow-up of the trials of hypertension prevention(TOHP)[J]. British Medical Journal, 2007, 334(7599): 885-888.
[7] TUOMILEHTO J, JOUSILAHTI P, RASTENYTE D, et al. Urinary sodium excretion and cardiovascular mortality in Finland: a prospective study[J]. Lancet, 2001, 357(9259): 848-851.
[8] CIANCIARUSO B, BELLIZZI V, MINUTOLO R, et al. Salt intake and renal outcome in patients with progressive renal disease[J]. Miner Electrolyte Metab, 1998, 24(4): 296-301.
[9] SWIFT P A, MARKANDU N D, SAGNELLA G A, et al. Modest salt reduction reduces blood pressure and urine protein excretion in black hypertensives: a randomized control trial[J]. Hypertension, 2005, 46(2): 308-312.
[10] PERRY I J, BEEVERS D G. Salt intake and stroke: a possible direct effect[J]. J Hum Hypertens, 1992, 6(1): 23-25.
[11] NAGATA C, TAKATSUKA N, SHIMIZU N, et al. Sodium intake and risk of death from stroke in Japanese men and women[J]. Stroke, 2004, 35(7): 1543-1547.
[12] KUPARI M, KOSKINEN P, VIROLAINEN J. Correlates of left ventricular mass in a population sample aged 36 to 37 years. Focus on lifestyle and salt intake[J]. Circulation, 1994, 89(3): 1041-1050.
[13] CAPPUCCIO F P, KALAITZIDIS R, DUNECLIFT S, et al. Unravelling the links between calcium excretion, salt intake, hypertension, kidney stones and bone metabolism[J]. J Nephrol, 2000, 13(3): 169-177.
[14] BROWN I J, TZOULAKI I, CANDEIAS V, et al. Salt intakes around the world: implications for public health[J]. Int J Epidemiol, 2009, 38(3): 791-813.
[15] JAMES W P, RALPH A, SANCHEZ-CASTILLO C P. The dominance of salt in manufactured food in the sodium intake of affluent societies[J]. Lancet, 1987, 329(8530): 426-429.
[16] 周光宏. 畜产品加工学[M]. 北京：中国农业出版社, 2011: 102.
[17] GILLETTE M. Flavor effects of sodium chloride[J]. Food Technology, 1985, 39(6): 47–52.
[18] MATULIS R J, MCKEITH F K, SUTHERLAND J W, BREWER M S. Sensory characteristics of frankfurters as affected by fat, salt and pH[J]. Journal of Food Science, 1995, 60(1): 42-47.
[19] RUUSUNEN M, TIRKKONE M S, PUOLANNE E. Saltiness of coarsely ground cooked ham with reduced salt content[J]. Agricultural and Food Science in Finland, 2001, 10(1): 27–32.
[20] RUUSUNEN M, VAINIONPA¨A¨ J, LYLY M, et al. Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties[J]. Meat Science, 2005, 69(1): 53–60.
[21] HUGHES E, MULLEN A M, TROY D J. Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5 percent and 12 percent starch[J]. Meat Science, 1998, 48(1-2): 169-80.
[22]HELLEMANN U, BARYLKO-PIKIELNAN, MATUSZEWSKA I. Interaction between bread and butter with varying NaCl contents: hedonic responses and sensory characteristics[J]. Food Quality and Preference, 1990, 2(3): 167-176.
[23] BINSTEAD R, DEVEY J D, DAKIN J C. Pickle and Sauce Making[M]. 3rd ed. London: Food Trade Press, 1971.
[24] RANKEN M D, KILL R C, BAKER C G J. Food Industries Manual[M]. 24th ed. London: BlackieAcademic and Professional, 1997.
[25] RUUSUNEN M, PUOLANNE E. Reducing sodium intake from meat products[J]. Meat Science, 2005, 70(3): 531–541.
[26] XIONG Y L. Myofibrillar protein from different muscle fiber types：Implications of biochemical and functional properties in meat processing[J].Critical Reviews in Food Science and Nutrition, 1994, 34(3): 293-320．
[27] MATTHEWS K, STRONG M. Salt-its role in meat products and the industry's plan to reduce it[J]. Nutrition Bulletin, 2005, 30(1): 55-61.
[28] GRIMES C A, RIDDELL L J, NOWSON C A. Consumer knowledge and attitude to salt intake and labelled salt information[J]. Appetite, 2009, 53(2): 189-194.
[29] HE F J, MACGREGOR G A. Reducing Population Salt Intake Worldwide: From Evidence to Implementation[J]. Progress in Cardiovascular Diseases, 2010, 52(5): 363–382.
[30] DENTON D, WEISINGER R, MUNDY N I, et al. The effect of increased salt intake on blood pressure of chimpanzees[J]. Nature Medcine, 1995, 1(10): 1009-1016.
[31] 翟凤英, 杨晓光. 2002中国居民营养与健康状况调查报告之二[M]. 北京: 人民卫生出版社, 2005．
[32] LIFTON R P, GHARAVI A G, GELLER D S. Molecular mechanisms of human hypertension[J]. Cell, 2001, 104(4): 545-556.
[33] CURTIS J J, LUKE R G, DUSTAN H P, et al. Remission of essential hypertension after renal transplantation[J]. N Engl J Med, 1983, 309(17): 1009-1015.
[34] GUYTON A C. Blood pressure control-special role of the kidneys and body fluids[J]. Science, 1991, 252(5014): 1813-1816.
[35] HE F J, MARKANDU N D, SAGNELLA G A, et al. Plasma sodium: ignored and underestimated[J]. Hypertension, 2005, 45(1): 98-102.[36] BULPITT C J, SHIPLEY M J, SEMMENCE A. Blood pressure and plasma sodium and potassium[J]. Clin Sci (Lond), 1981, 61(7): 85-87.
[37] DE WARDENER H E, HE F J, MACGREGOR G A. Plasma sodium and hypertension[J]. Kidney Int, 2004, 66(6): 2454-2466.
[38] LU J B, QIN Y M. Correlation between high salt intake and mortality rates for oesphageal and gastric cancers in Henan Province,China[JP|??dPOST /journalx_spkx/author/Contribution!splitCKWX.action?id=7160702708, [1] EOIN D. Reducing salt: A challenge for meat industry[J]. Meat Science, 2006, 74(1): 188-196.
[2] TIM H. Technological functions of salt in the manufacturing of food and drink productions[J]. British Food Journal, 2002, 104(2): 126-152.
[3] 陈勇，陈俊. 浅析食盐的健康摄入[J]. 中国矿井盐, 2010, 41(1): 44-45.
[4] Intersalt Cooperative Research Group. Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion[J]. British Medical Journal, 1988, 297(6644): 319-328.
[5] HE F J, MACGREGOR G A. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes[J]. J Hum Hypertens, 2009, 23(6): 363-384.
[6] COOK N R, CUTLER J A, OBARZANEK E, et al. Long term effects of dietary sodium reduction on cardiovascular disease outcomes:observational follow-up of the trials of hypertension prevention(TOHP)[J]. British Medical Journal, 2007, 334(7599): 885-888.
[7] TUOMILEHTO J, JOUSILAHTI P, RASTENYTE D, et al. Urinary sodium excretion and cardiovascular mortality in Finland: a prospective study[J]. Lancet, 2001, 357(9259): 848-851.
[8] CIANCIARUSO B, BELLIZZI V, MINUTOLO R, et al. Salt intake and renal outcome in patients with progressive renal disease[J]. Miner Electrolyte Metab, 1998, 24(4): 296-301.
[9] SWIFT P A, MARKANDU N D, SAGNELLA G A, et al. Modest salt reduction reduces blood pressure and urine protein excretion in black hypertensives: a randomized control trial[J]. Hypertension, 2005, 46(2): 308-312.
[10] PERRY I J, BEEVERS D G. Salt intake and stroke: a possible direct effect[J]. J Hum Hypertens, 1992, 6(1): 23-25.
[11] NAGATA C, TAKATSUKA N, SHIMIZU N, et al. Sodium intake and risk of death from stroke in Japanese men and women[J]. Stroke, 2004, 35(7): 1543-1547.
[12] KUPARI M, KOSKINEN P, VIROLAINEN J. Correlates of left ventricular mass in a population sample aged 36 to 37 years. Focus on lifestyle and salt intake[J]. Circulation, 1994, 89(3): 1041-1050.
[13] CAPPUCCIO F P, KALAITZIDIS R, DUNECLIFT S, et al. Unravelling the links between calcium excretion, salt intake, hypertension, kidney stones and bone metabolism[J]. J Nephrol, 2000, 13(3): 169-177.
[14] BROWN I J, TZOULAKI I, CANDEIAS V, et al. Salt intakes around the world: implications for public health[J]. Int J Epidemiol, 2009, 38(3): 791-813.
[15] JAMES W P, RALPH A, SANCHEZ-CASTILLO C P. The dominance of salt in manufactured food in the sodium intake of affluent societies[J]. Lancet, 1987, 329(8530): 426-429.
[16] 周光宏. 畜产品加工学[M]. 北京：中国农业出版社, 2011: 102.
[17] GILLETTE M. Flavor effects of sodium chloride[J]. Food Technology, 1985, 39(6): 47–52.
[18] MATULIS R J, MCKEITH F K, SUTHERLAND J W, BREWER M S. Sensory characteristics of frankfurters as affected by fat, salt and pH[J]. Journal of Food Science, 1995, 60(1): 42-47.
[19] RUUSUNEN M, TIRKKONE M S, PUOLANNE E. Saltiness of coarsely ground cooked ham with reduced salt content[J]. Agricultural and Food Science in Finland, 2001, 10(1): 27–32.
[20] RUUSUNEN M, VAINIONPA¨A¨ J, LYLY M, et al. Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties[J]. Meat Science, 2005, 69(1): 53–60.
[21] HUGHES E, MULLEN A M, TROY D J. Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5 percent and 12 percent starch[J]. Meat Science, 1998, 48(1-2): 169-80.
[22]HELLEMANN U, BARYLKO-PIKIELNAN, MATUSZEWSKA I. Interaction between bread and butter with varying NaCl contents: hedonic responses and sensory characteristics[J]. Food Quality and Preference, 1990, 2(3): 167-176.
[23] BINSTEAD R, DEVEY J D, DAKIN J C. Pickle and Sauce Making[M]. 3rd ed. London: Food Trade Press, 1971.
[24] RANKEN M D, KILL R C, BAKER C G J. Food Industries Manual[M]. 24th ed. London: BlackieAcademic and Professional, 1997.
[25] RUUSUNEN M, PUOLANNE E. Reducing sodium intake from meat products[J]. Meat Science, 2005, 70(3): 531–541.
[26] XIONG Y L. Myofibrillar protein from different muscle fiber types：Implications of biochemical and functional properties in meat processing[J].Critical Reviews in Food Science and Nutrition, 1994, 34(3): 293-320．
[27] MATTHEWS K,