scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

2018 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Alvin Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
The Government ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (IQR 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.093). The new targets proposed by the current government’s Healthy Food Partnership, capture a larger proportion of products than the Food and Health Dialogue (66% compared to 36%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1686 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
Health Organization ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

scholarly journals Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

2016 ◽  
Vol 37 (3) ◽  
pp. 1285 ◽  
Author(s):  
Diogo Seganfredo ◽  
Sidnei Rodrigues ◽  
Daneysa Lahis Kalschne ◽  
Cleonice Mendes Pereira Sarmento ◽  
Cristiane Canan
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Meat Products ◽  
Preference Test ◽  
Sodium Content ◽  
World Health ◽  
Partial Substitution ◽  
Partial Replacement ◽  
High Sodium ◽  
Physico Chemical

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

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 Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

2014 ◽  
Vol 83 (3) ◽  
pp. 273-277 ◽  
Author(s):  
Pavla Steinhauserová ◽  
Irena Řehůřková ◽  
Jiří Ruprich
Keyword(s):  
Czech Republic ◽  
Pilot Study ◽  
Sodium Intake ◽  
Meat Products ◽  
Sodium Content ◽  
European Countries ◽  
Meat Production ◽  
Global Public Health ◽  
The Czech Republic ◽  
High Sodium

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.

scholarly journals Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia

2016 ◽  
Vol 73 (7) ◽  
pp. 651-656 ◽  
Author(s):  
Jelena Jovicic-Bata ◽  
Maja Grujicic ◽  
Slavica Radjen ◽  
Budimka Novakovic
Keyword(s):  
Undergraduate Students ◽  
Sodium Intake ◽  
Sodium Content ◽  
Bakery Products ◽  
Food Groups ◽  
High Sodium ◽  
Dietary Recall ◽  
Novi Sad ◽  
The University ◽  
Total Sodium

Background/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated. Results. The mean estimated sodium intake of the students was 3,938.5 ? 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake. Conclusion. High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

Consumer preferences towards healthier reformulation of a range of processed meat products

2017 ◽  
Vol 119 (9) ◽  
pp. 2013-2026 ◽  
Author(s):  
Liran Christine Shan ◽  
Áine Regan ◽  
Frank J. Monahan ◽  
Chenguang Li ◽  
Fiona Lalor ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Meat Products ◽  
Processed Meat ◽  
Card Sorting ◽  
Food Category ◽  
Content Type ◽  
Processed Meats ◽  
Food Shopping ◽  
Fat Reduction ◽  
Group Interviews

Purpose In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the “healthier” reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients. Design/methodology/approach Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts. Findings Health and flavour concerns and product popularity were the main factors influencing participants’ perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of speciality-type products (theme 4). Originality/value Consumer insights identified in this study can inform future approaches to making processed meats healthier.

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 Dietary Sodium Intake and the Main Sources of Salt in the Diet of Young Adults in Latvia

2018 ◽  
Vol 72 (2) ◽  
pp. 49-53
Author(s):  
Gunta Leite ◽  
Daiga Kunkulberga
Keyword(s):  
Research Methods ◽  
Sodium Intake ◽  
Meat Products ◽  
World Health Organisation ◽  
Dietary Sodium ◽  
World Health ◽  
Sociological Research ◽  
Statistical Research ◽  
Cereal Products ◽  
Salt Consumption

Abstract Scientific studies have regularly confirmed that nowadays the salt consumption through food is too much, and its consumption has to be reduced. The aim of the study was to ascertain the amount of salt consumed per day by 18–35 year-old Latvians as well as to identify the main sources of salt in their diets. The following research methods were used in the study: questionnaire based on an example recommended by the World Health Organisation, sociological research method, bread baking tests, and logically constructive, and statistical research methods. The results of this research showed that the average intake of salt in the diet of 18–35 year-old Latvians was 7.1 g per day. Of all the respondents, 63% consumed more than the recommended 5 g of salt per day, and none of them consumed less than necessary to meet their physiological needs. The results showed that women consumed less salt than men — approximately 6 g per day, while men consumed 8.2 g of salt per day. The main sources of salt in the diet of 18–35 year old Latvians were cereals and cereal products, as well as meat and meat products. Among cereal products, the key source of salt was represented by bread and pastry.

Sodium intake, health implications, and the role of population-level strategies

2020 ◽  
Author(s):  
Ghadeer S Aljuraiban ◽  
Arun Pulikkottil Jose ◽  
Priti Gupta ◽  
Krithiga Shridhar ◽  
Dorairaj Prabhakaran
Keyword(s):  
Sodium Intake ◽  
Population Level ◽  
World Health ◽  
Current Evidence ◽  
Health Implications ◽  
High Sodium ◽  
Reduce Sodium Intake ◽  
Matters Of Concern

Abstract Evidence to date suggests that high sodium intake affects health adversely, yet the role of a population-level strategy to reduce sodium intake is often contested. This review focuses on current available evidence on regional sodium intake levels, health implications of sodium intake, and population-level strategies implemented worldwide. The limitations in evidence, the difficulties in implementing population-wide strategies to reduce sodium intake, and the need for such strategies are critically reviewed. Evidence clearly shows that sodium has an adverse effect on blood pressure, cardiovascular disease, and mortality. However, whether reduced sodium intake benefits all individuals or only hypertensive individuals is still unclear. Methodological issues and publication bias in current evidence are other matters of concern in sodium-related research. While it is essential to continue working toward the World Health Organization’s target of 30% reduction in sodium intake, due consideration should be given to improving the quality of research, reducing bias in publications, and reviewing evidence more critically.

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