scholarly journals Monitoring of salt content during the dry salting of ham

2020 ◽  
Author(s):  
Anna Visy ◽  
Karina Ilona Hidas ◽  
József Surányi ◽  
Gábor Jónás ◽  
László Friedrich
Keyword(s):  
Surface Layer ◽  
Salt Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Salt Reduction ◽  
Codex Alimentarius ◽  
System Disease ◽  
Excessive Consumption ◽  
The Difference ◽  
Atmosphere Storage

AbstractExcessive consumption of salt causes many diseases, including high blood pressure and cardiovascular system disease. In most countries, salt intake is above the WHO guideline daily intake. In Hungary, the average salt intake is more than double the recommended value. Based on these, significant changes are needed in food technology and recipes. To avoid excessive salt intake Hungary has joined the European Union's community program for salt reduction.The aim of this study was to compare the salt content in different areas of Mangalitsa ham during the dry salting, and compare the average salt content with the regulations of the Codex Alimentarius Hungaricus. The ham was dry salted with 10% by weight of the meat and placed in a controlled atmosphere storage room. The curing took 21 days. The NaCl uptake was measured with Mohr method. The ham was cut at 3 points Cushion (C), Fore Cushion (FC) and Butt End (BE). The salt content of BE was generally higher than the other two areas (C, FC). The differences can be explained by the difference in the thickness of the pieces of meat and fat. The average salt content of the different areas did not exceed the threshold limit in the Codex Alimentarius Hungaricus. At the beginning of the experiment, the salt content of each meat layer was very different, the absorbed salt was concentrated in the surface layer. Over time, as the ham lost a lot of water and due to the lack of outer salt, a significant increase in salt content began in the meat centrum. By day 80, the salt content of the meat centrum exceeded the salt content of both the fat and the surface layer.

scholarly journals Salt as a public health challenge in continental European convenience and ready meals

2014 ◽  
Vol 17 (11) ◽  
pp. 2459-2466 ◽  
Author(s):  
Sonja Kanzler ◽  
Christina Hartmann ◽  
Anita Gruber ◽  
Guido Lammer ◽  
Karl-Heinz Wagner
Keyword(s):  
Public Health ◽  
Salt Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Health Impact ◽  
Salt Reduction ◽  
High Salt Intake ◽  
Increased Risk ◽  
Comprehensive Survey ◽  
The Uk

AbstractObjectiveTo assess the salt content of continental European convenience and ready meals.DesignA multistage study in which, after laboratory analysis of the products’ salt contents (n32), new salt-reduced meals were developed through food reformulation. Additionally, a comprehensive survey of convenience meals from the Austrian market (n572) was conducted to evaluate the salt contents of a wider product range.SettingSix continental European countries participated.SubjectsNo subjects enrolled.ResultsThe salt contents of continental European convenience and ready meals mostly exceeded 1·8 g/100 g, which is 30 % of the targeted daily intake level; some contained even more than the recommended daily intake of 6 g. The highest salt contents were found in pizzas and pasta dishes, the lowest ones in sweet meals. Large variations in salt levels were found not only between and within meal type categories, but also between similar meals from different producers. In addition, our approach to develop new salt-reduced meals showed that a stepwise reduction of the ready meals’ salt contents is possible without compromising the sensory quality.ConclusionsTo address the problem of hypertension and increased risk for CVD through high salt intake, a reduction of the salt levels in continental European convenience and ready meals is urgently needed, since they are providing a major part of the daily salt intake. Successful national-wide salt reduction strategies in the UK or Finland have already demonstrated the public health impact of this setting.

scholarly journals Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study

BMJ Open ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. e044628
Author(s):  
Mhairi Karen Brown ◽  
Suzana Shahar ◽  
Yee Xing You ◽  
Viola Michael ◽  
Hazreen Abdul Majid ◽  
...  
Keyword(s):  
Medical Research ◽  
Research Ethics ◽  
Salt Intake ◽  
Salt Content ◽  
Ethics Committee ◽  
Salt Reduction ◽  
Reduction Strategy ◽  
Research Ethics Committee ◽  
School Canteen ◽  
Medical Research Ethics

IntroductionCurrent salt intake in Malaysia is high. The existing national salt reduction policy has faced slow progress and does not yet include measures to address the out of home sector. Dishes consumed in the out of home sector are a known leading contributor to daily salt intake. This study aims to develop a salt reduction strategy, tailored to the out of home sector in Malaysia.Methods and analysisThis study is a qualitative analysis of stakeholder views towards salt reduction. Participants will be recruited from five zones of Malaysia (Western, Northern, Eastern and Southern regions and East Malaysia), including policy-makers, non-governmental organisations, food industries, school canteen operators, street food vendors and consumers, to participate in focus group discussions or in-depth interviews. Interviews will be transcribed and analysed using thematic analysis. Barriers will be identified and used to develop a tailored salt reduction strategy.Ethics and disseminationEthical approval has been obtained from the Universiti Kebangsaan Malaysia Medical Research Ethics Committee (UKM PPI/1118/JEP-2020–524), the Malaysian National Medical Research Ethics Committee (NMRR-20-1387-55481 (IIR)) and Queen Mary University of London Research Ethics Committee (QMERC2020/37) . Results will be presented orally and in report form and made available to the relevant ministries for example, Ministry of Health, Ministry of Education and Ministry of Trade to encourage adoption of strategy as policy. The findings of this study will be disseminated through conference presentations, peer-reviewed publications and webinars.

scholarly journals Evaluation of salt content in school meals

2015 ◽  
Vol 28 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Cláudia Alexandra Colaço Lourenço Viegas ◽  
Jorge Torgal ◽  
Pedro Graça ◽  
Maria do Rosário Oliveira Martins
Keyword(s):  
High School Students ◽  
Salt Intake ◽  
Eating Habits ◽  
Salt Content ◽  
Food Samples ◽  
Mean Value ◽  
School Meals ◽  
School Students ◽  
Salt Reduction ◽  
Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

scholarly journals A Mobile Health Salt Reduction Intervention for People With Hypertension: Results of a Feasibility Randomized Controlled Trial (Preprint)

2020 ◽  
Author(s):  
Sarah Payne Riches ◽  
Carmen Piernas ◽  
Paul Aveyard ◽  
James P Sheppard ◽  
Mike Rayner ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Primary Care ◽  
Randomized Controlled Trial ◽  
Salt Intake ◽  
Controlled Trial ◽  
Salt Content ◽  
Salt Reduction ◽  
Randomized Controlled ◽  
Secondary Outcomes

BACKGROUND A high-salt diet is a risk factor for hypertension and cardiovascular disease; therefore, reducing dietary salt intake is a key part of prevention strategies. There are few effective salt reduction interventions suitable for delivery in the primary care setting, where the majority of the management and diagnosis of hypertension occurs. OBJECTIVE The aim of this study is to assess the feasibility of a complex behavioral intervention to lower salt intake in people with elevated blood pressure and test the trial procedures for a randomized controlled trial to investigate the intervention’s effectiveness. METHODS This feasibility study was an unblinded, randomized controlled trial of a mobile health intervention for salt reduction versus an advice leaflet (control). The intervention was developed using the Behavior Change Wheel and comprised individualized, brief advice from a health care professional with the use of the SaltSwap app. Participants with an elevated blood pressure recorded in the clinic were recruited through primary care practices in the United Kingdom. Primary outcomes assessed the feasibility of progression to a larger trial, including follow-up attendance, fidelity of intervention delivery, and app use. Secondary outcomes were objectively assessed using changes in salt intake (measured via 24-hour urine collection), salt content of purchased foods, and blood pressure. Qualitative outcomes were assessed using the think-aloud method, and the process outcomes were evaluated. RESULTS A total of 47 participants were randomized. All progression criteria were met: follow-up attendance (45/47, 96%), intervention fidelity (25/31, 81%), and app use (27/31, 87%). There was no evidence that the intervention significantly reduced the salt content of purchased foods, salt intake, or blood pressure; however, this feasibility study was not powered to detect changes in secondary outcomes. Process and qualitative outcomes demonstrated that the trial design was feasible and the intervention was acceptable to both individuals and practitioners and positively influenced salt intake behaviors. CONCLUSIONS The intervention was acceptable and feasible to deliver within primary care; the trial procedures were practicable, and there was sufficient signal of potential efficacy to change salt intake. With some improvements to the intervention app, a larger trial to assess intervention effectiveness for reducing salt intake and blood pressure is warranted. CLINICALTRIAL International Standard Randomized Controlled Trial Number (ISRCTN): 20910962; https://www.isrctn.com/ISRCTN20910962

scholarly journals Salt content in ready-to-eat food and bottled spring and mineral water retailed in Novi Sad

2015 ◽  
Vol 143 (5-6) ◽  
pp. 362-368 ◽  
Author(s):  
Ljiljana Trajkovic-Pavlovic ◽  
Milka Popovic ◽  
Sanja Bijelovic ◽  
Radmila Velicki ◽  
Ljilja Torovic
Keyword(s):  
Mineral Water ◽  
Salt Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Food Group ◽  
Sodium Content ◽  
High Salt ◽  
Cvd Risk ◽  
Breakfast Cereals ◽  
Novi Sad

Introduction. Salt intake above 5 g/person/day is a strong independent risk factor for hypertension, stroke and cardiovascular diseases. Published studies indicate that the main source of salt in human diet is processed ready-to-eat food, contributing with 65-85% to daily salt intake. Objective. The aim of this paper was to present data on salt content of ready-to-eat food retailed in Novi Sad, Serbia, and contribution of the salt contained in 100 g of food to the recommended daily intake of salt for healthy and persons with cardiovascular disease (CVD) risk. Methods. In 1,069 samples of ready-to-eat food, salt (sodium chloride) content was calculated based on chloride ion determined by titrimetric method, while in 54 samples of bottled water sodium content was determined using flame-photometry. Food items in each food group were categorized as low, medium or high salt. Average salt content of each food group was expressed as a percentage of recommended daily intake for healthy and for persons with CVD risk. Results. Average salt content (g/100 g) ranged from 0.36?0.48 (breakfast cereals) to 2.32?1.02 (grilled meat). The vast majority of the samples of sandwiches (91.7%), pizza (80.7%), salami (73.9%), sausages (72.9%), grilled meat (70.0%) and hard cheese (69.6%) had a high salt profile. Average amount of salt contained in 100 g of food participated with levels ranging from 7.2% (breakfast cereals) to 46.4% (grilled meat) and from 9.6% to 61.8% in the recommended daily intake for healthy adult and person with CVD risk, respectively. Average sodium content in 100 ml of bottled spring and mineral water was 0.33?0.30 mg and 33?44 mg, respectively. Conclusion. Ready-to-eat food retailed in Novi Sad has high hidden salt content, which could be considered as an important contributor to relatively high salt consumption of its inhabitants.

scholarly journals Salt content of instant noodles in Malaysia: a cross-sectional study

BMJ Open ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. e024702 ◽  
Author(s):  
Chun Han Tan ◽  
Zhen Yee Chow ◽  
Siew Mooi Ching ◽  
Navin Kumar Devaraj ◽  
Feng J He ◽  
...  
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
High Salt ◽  
Food Label ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Salt Reduction ◽  
The Pacific ◽  
Instant Noodles

ObjectiveTo determine the salt content in instant noodles sold in Malaysia.Study designA cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand’s official websites in 2017.MethodsThe salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand’s official website.ResultsOf the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).ConclusionOnly 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

scholarly journals Salt and sugars content of breakfast cereals in the UK from 1992 to 2015

2017 ◽  
Vol 20 (8) ◽  
pp. 1500-1512 ◽  
Author(s):  
Sonia Pombo-Rodrigues ◽  
Kawther M Hashem ◽  
Feng J He ◽  
Graham A MacGregor
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Nutrition Information ◽  
Cross Sectional ◽  
Product Packaging ◽  
Salt Reduction ◽  
Free Sugars ◽  
Breakfast Cereals ◽  
Sugar Reduction ◽  
The Uk

AbstractObjectiveTo study the salt and sugars content of breakfast cereals sold in the UK between 1992 and 2015.DesignCross-sectional surveys on salt and sugars content collected from the nutrition information panel of breakfast cereals in 1992, 2004, 2006, 2009, 2012 and 2015.SettingAll major UK retailers operating at that moment in time (approximately ten).SubjectsThe salt and sugars content was collected from product packaging and the nutrition information panels.ResultsCereals consistently surveyed across all five years (n22) showed a significant reduction in salt content of 47 % (P<0·001). Sugars content of breakfast cereals (n 15), however, did not show a significant change; 25·65 g/100 g in 1992 and 22·45 g/100 g in 2015 (P=0·170). There was a large variation in salt and sugars content between different categories and within the same type of category.ConclusionsThe study shows the progressive reduction in salt content of breakfast cereals in the UK since 2004 as a result of the successful salt reduction programme, particularly the setting of incremental salt targets. Further reductions in salt content need to be made as cereals remain a major contributor to salt intake. Sugars content, however, has been consistently high due to the lack of a sugar reduction strategy. The research demonstrates that the sugars content of breakfast cereals in the UK is of concern, particularly in children’s breakfast cereals, with a typical serving (30 g) containing a third of a 4–6-year-old’s maximum daily recommendation (19 g/d) for free sugars intake in the UK. More can and should be done to reformulate, with an urgent need to set incremental sugar reduction targets.

scholarly journals Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial

BMJ Open ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. e038744
Author(s):  
Wenwen Du ◽  
Jiguo Zhang ◽  
Yuan Li ◽  
Feng J He ◽  
Xue Zhou ◽  
...  
Keyword(s):  
Randomised Controlled Trial ◽  
Cognitive Theory ◽  
Salt Intake ◽  
Controlled Trial ◽  
Salt Content ◽  
Intervention Group ◽  
Baseline Survey ◽  
Control Group ◽  
Salt Reduction ◽  
Randomised Controlled

IntroductionSalt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China.Methods and analysisAs a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers.Ethics and disseminationThe study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media.Trial registration numberChiCTR1800019694; Pre-results.

scholarly journals Salt intake was higher among males and those with high BMI and waist circumference: introduction to the Malaysian Community Salt Survey (MyCoSS), a population-based salt intake survey in Malaysia

2021 ◽  
Vol 40 (S1) ◽  
Author(s):  
Rashidah Ambak ◽  
Feng J He ◽  
Fatimah Othman ◽  
Viola Michael ◽  
Muhammad Fadhli Mohd Yusoff ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Waist Circumference ◽  
Sample Size ◽  
Salt Intake ◽  
Daily Intake ◽  
Successful Implementation ◽  
Dietary Salt ◽  
Ministry Of Health ◽  
Salt Reduction ◽  
Dietary Salt Intake

Abstract Background Recognising that excessive dietary salt intake is associated with high blood pressure and adverse cardiovascular health, the Ministry of Health Malaysia conducted the Malaysian Community Salt Survey (MyCoSS) among Malaysian adults. This paper introduced MyCoSS projects and presented findings on the salt intake of the Malaysian adult population. Methods MyCoSS was a nationally representative survey, designed to provide valuable data on dietary salt intake, sources of salt in the diet, and knowledge, perception, and practice about salt among Malaysian adults. It was a cross-sectional household survey, covering Malaysian citizens of 18 years old and above. Multi-stage-stratified sampling was used to warrant national representativeness. Sample size was calculated on all objectives studied, and the biggest sample size was derived from the knowledge on the effect of high salt on health (1300 participants). Salt intake was estimated using a single 24-h urine collection and its sources from a food frequency questionnaire. Knowledge, attitude, and practice were determined from a pre-tested questionnaire. All questionnaires were fully administered by trained interviewers using mobile devices. Anthropometric indices (weight, height, and waist circumference) and blood pressure were measured using a standardised protocol. Ethical approvals were obtained from the Medical Research Ethics Committee, Ministry of Health Malaysia, and Queen Mary University of London prior to conducting the survey. Results Findings showed that the average sodium intake of Malaysian adults (3167 mg/day) was higher than the WHO recommendation of 2000 mg/day. Daily intake was significantly higher among males and individuals with higher BMI and higher waist circumference. Conclusion Salt intake in the Malaysian population was higher than the WHO recommendation. MyCoSS’s findings will be used for the development and implementation of national salt reduction policy. A successful implementation of a national salt reduction programme in Malaysia will benefit the whole population.

scholarly journals Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3410
Author(s):  
Marta Beltrá ◽  
Fernando Borrás ◽  
Ana B. Ropero
Keyword(s):  
Sodium Salt ◽  
Salt Intake ◽  
Sodium Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Food Group ◽  
Sodium Content ◽  
High Sodium ◽  
Low Sodium ◽  
Pan American

High sodium/salt intake is a risk factor for Non-Communicable Diseases (NCDs). Excess sodium intake has been associated with high coronary heart disease, stroke and high blood pressure. The sodium daily intake is above the recommendations in the world as well as in Spain. Reducing salt content in processed foods and ready meals is one of the main strategies for reducing sodium intake. The aim of the present work is to characterise the presence of sodium in foods sold in the Spanish market. We also study a possible shift in sodium content in products over the last few years. For this purpose, 3897 products included in the BADALI food database were analysed, classified into 16 groups (G). We found that 93.3% of all foods displayed the sodium/salt content in the nutrition declaration. Meat—processed and derivatives (G8) had the highest mean and median values for sodium content, followed by snacks (G15) and sauces (G14). Only 12.7% of foods were sodium-free (≤ 5 mg/100 g or 100 mL), 32.4% had very low sodium (≤ 40 mg/100 g or 100 mL) and 48.2% were low in sodium (≤ 120 mg/100 g or 100 mL). On the contrary, 47.2% were high in sodium according to the Pan American Health Organisation Nutrient Profile Model (PAHO-NPM), while there were 31.9% according to the Chile-NPM. The agreement between the two NPMs was considered ‘substantial’ (κ = 0.67). When sodium content was compared over the years, no decrease was observed. This analysis was performed in the entire food population, by food group and in matched products. Therefore, more effort should be made by all parties involved in order to decrease the sodium/salt intake in the population.

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