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

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.

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

10.20944/preprints201810.0234.v1 ◽

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.

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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 ◽

10.3390/nu11092226 ◽

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.

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

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n3p1285 ◽

2016 ◽

Vol 37 (3) ◽

pp. 1285 ◽

Cited By ~ 2

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.

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Sodium Content of Processed Foods Available in the Mexican Market

Nutrients ◽

10.3390/nu10122008 ◽

2018 ◽

Vol 10 (12) ◽

pp. 2008

Author(s):

Claudia Nieto ◽

Lizbeth Tolentino-Mayo ◽

Catalina Medina ◽

Eric Monterrubio-Flores ◽

Edgar Denova-Gutiérrez ◽

...

Keyword(s):

Sodium Intake ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Foods ◽

Cross Sectional ◽

Processed Meats ◽

Adverse Health Outcomes ◽

The United Kingdom ◽

Food Standards ◽

Health Organization

Background: Sodium intake is related to several adverse health outcomes, such as hypertension and cardiovascular diseases. Processed foods are major contributors to the population’s sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods, as well as to evaluate the proportion of foods that comply with sodium benchmark targets set by the United Kingdom Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2248 processed foods from selected supermarkets in Mexico. Results: Many processed food categories contained an excessive amount of sodium. Processed meats, ham, bacon and sausages, had the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provided a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

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

Acta Veterinaria Brno ◽

10.2754/avb201483030273 ◽

2014 ◽

Vol 83 (3) ◽

pp. 273-277 ◽

Cited By ~ 1

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.

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Bringing The Bacon Bome To Bath Class

Mathematics Teacher ◽

10.5951/mathteacher.111.5.0326 ◽

2018 ◽

Vol 111 (5) ◽

pp. 326-327

Keyword(s):

World Health ◽

Processed Meat ◽

Daily Lives ◽

Processed Meats ◽

Increased Risk ◽

The Media ◽

The Many ◽

The One ◽

Health Organization ◽

Red And Processed Meat

As readers might recall, two years ago there was buzz in the air concerning a report about processed meats and cancer. News outlets pounced on the possibility of including bacon and cancer in the same sentence, and as a mathematics teacher, I pounced on the opportunity to discuss risk with students. In pursuit of engaging students with items that they might encounter or hear about in their daily lives and having a little extra time to discuss the notion of modeling and assumptions, I had students read in class one of the many news articles that discussed the topic. The one I chose, from Allison Aubrey of NPR, noted that there was a “16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day” (Aubrey 2015). Aubrey had obtained the information from the World Health Organization (2015) report that initially started the media flurry.

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Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Czech Journal of Food Sciences ◽

10.17221/152/2016-cjfs ◽

2017 ◽

Vol 35 (No. 2) ◽

pp. 149-159 ◽

Cited By ~ 1

Author(s):

Seong Pil-Nam ◽

Seo Hyun-Woo ◽

Cho Soo-Hyun ◽

Kim Yoon-Seok ◽

Kang Sun-Moon ◽

...

Keyword(s):

Salt Marshes ◽

Sodium Intake ◽

Biceps Femoris ◽

Sodium Content ◽

World Health ◽

Biceps Femoris Muscle ◽

Dry Cured Ham ◽

The World ◽

Health Organization ◽

Femoris Muscle

The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content.

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Sodium Content of Processed Foods Available in the Mexican Market

10.20944/preprints201810.0556.v1 ◽

2018 ◽

Author(s):

Claudia Nieto ◽

Lizbeth Tolentino-Mayo ◽

Catalina Medina ◽

Eric Monterrubio-Flores ◽

Edgar Denova-Gutiérrez ◽

...

Keyword(s):

Sodium Intake ◽

Cross Sectional Study ◽

Sodium Content ◽

Dietary Sodium ◽

Processed Foods ◽

Cross Sectional ◽

Processed Meats ◽

Adverse Health Outcomes ◽

Health Organization ◽

The Uk

Background: Sodium intake has been related to several adverse health outcomes; such as, hypertension, and cardiovascular diseases. Processed foods are major contributors to the population’s dietary sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods; also to evaluate the proportion of foods that comply with sodium benchmark targets set by the UK Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2,248 processed foods from selected supermarkets of Mexico. Results: Many processed food categories contained excessive amount of sodium, being the processed meats (ham, bacon and sausages) those that have the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provide a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

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

Vojnosanitetski pregled ◽

10.2298/vsp141010063j ◽

2016 ◽

Vol 73 (7) ◽

pp. 651-656 ◽

Cited By ~ 7

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.

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

Food Science and Technology International ◽

10.1177/1082013219872677 ◽

2019 ◽

Vol 26 (2) ◽

pp. 123-131 ◽

Cited By ~ 4

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.

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