Part I: Dietary salt, health and the consumer
1 Dietary salt intake: sources and targets for reduction
1.1 Introduction
1.2 Intakes of sodium
1.3 Recommendations for intake
1.4 Targets for reduction
1.5 References
2 Dietary salt, high blood pressure and other harmful effects on health
2.1 Introduction
2.2 Definition of hypertension
2.3 Benefits of lowering blood pressure in the 'normal' range
2.4 Salt and[...]
Part I: Dietary salt, health and the consumer
1 Dietary salt intake: sources and targets for reduction
1.1 Introduction
1.2 Intakes of sodium
1.3 Recommendations for intake
1.4 Targets for reduction
1.5 References
2 Dietary salt, high blood pressure and other harmful effects on health
2.1 Introduction
2.2 Definition of hypertension
2.3 Benefits of lowering blood pressure in the 'normal' range
2.4 Salt and blood pressure
2.5 Mechanisms by which salt raises blood pressure
2.6 Salt and cardiovascular mortality
2.7 Salt and other harmful effects
2.8 Other dietary and lifesty1e factors in the development of hypertension
2.9 Conclusions and perspectives
2.10 References
3 Health issues relating to mono sodium glutamate use in the diet
3.1 Introduction
3.2 Glutamate and MSG in food
3.3 Glutamate, MSG and the nervous system
3.4 Adverse reactions to MSG
3.5 Commentary on likely future trends
3.6 Sources of further information and advice
3.7 References
4 Dietary salt and flavor: mechanisms of taste perception and physiological con trois
4.1 Introduction: overview of perception and intake of sodium chloride
4.2 Transduction of sodium by taste receptor cells
4.3 Brain areas activated by salty taste
4.4 Physiological factors that influence salt intake
4. Implications for food product development
4.6 Future trends
4.7 Sources of further information and advice
4.8 References
5 Dietary salt and the consumer: reported consumption and awareness of associated health risks
5.1 Introduction
5.2 Changing consumer trends
5.3 Understanding the consumer and the salt issue
5.4 A consumer perspective
5.5 Taking responsibility - implications for policy and food product development
5.6 Sources of further information and advice
5.7 References
6 Consumer responses to low-salt food products
6.1 Introduction: importance of determining consumer responses to low-salt food products
6.2 Methods to determine consumer responses to low-salt food products
6.3 Acceptability of low-salt food products and implications for food product development
6.4 Recommendations and future trends
6.5 References
7 Improving the labelling of the salt content of foods
7.1 What purpose does nutrition labelling serve and what are its limits?
7.2 The relationship between nutrition labelling and consumer health
7.3 The current EU/UK nutrition labelling format
7.4 How are the nutrient values aITived at?
7.5 Current Codex guidelines on nutrition labelling
7.6 What changes may occur to the EU legislative framework on salt labelling?
7.7 Current voluntary nutrition labelling
7.8 Guideline daily amounts (GDAs)
7.9 Consumer use of nutrition labelling
7.10 EUFIC (the European Food Information Council) findings (EUFIC 2004)
7.11 Non governmental organisations' views on nutrition labelling
7.12 Why traffic light labelling is not accepted by the majority of food manufacturers
7.13 FSA guidance on nutrition claims
7 .14 Codex guidelines on claims
7.15 Proposed EU regulation on health and nutrition claims
7.16 Conclusions
7.17 Sources of further information and advice
7.18 References and further reading
Part II: Strategies for salt reduction in food products
8 Technological functions of salt in food products
8.1 Introduction
8.2 Sensory effects of salt
8.3 Processing and related properties of salt
8.4 Preservative effects of salt
8.5 Future trends
8.6 Sources of further information and advice
8.7 References
9 Microbial issues in reducing salt in food products
9.1 Introduction
9.2 Replacement of salt with other compounds used to increase osmotic pressure
9.3 Methods to reduce salt without compromising microbial safety
9.4 Techniques used to assess the effect of salt reduction on the safety and quality of food
9.5 References
10 Sensory issues in reducing salt in food products
10.1 Introduction
10.2 The role of salt in food
10.3 The basis of flavour
10.4 Contribution of salt to flavour
10.5 Challenges in reducing salt
10.6 Main approaches to salt reduction
10.7 Conclusions and future trends
10.8 Sources of further information and advice
10.9 References
11 The use of bitter blockers to replace salt in food products
11.1 Introduction: the potential for taste modifiers in healthy food products
11.2 Why replace salt in foods?
11.3 The science of taste perception
11.4 Identifying compounds that decrease the perception of bittemess
11.5 Future trends
11.6 Sources of further information and advice
11.7 References
Part III: Reducing salt in particular foods
12 Reducing salt in meat and poultry products
12.1 Introduction
12.2 Functions of salt in meat and poultry products
12.3 Salt content in meat and poultry products
12.4 Strategies for salt reduction in meat and poultry products
12.5 Conclusions and future trends
12.6 Sources of further information and advice
12.7 References
13 Reducing salt in seafood products
13.1 Introduction
13.2 Consumption of seafood products
13.3 Technological functions of salt in seafood
13.4 Current salt intake from seafood
13.5 Salt reduction in seafood
13.6 Strategies for lowering salt content in seafood
13.7 Recommendations
13.8 The way forward
13.9 Sources of further information and advice
13.10 Acknowledgements
13.11 References
14 Reducing salt in bread and other baked products
14.1 Introduction
14.2 The techno1ogical functions of salt in the processing of baked products
14.3 Control of water activity in baked products
14.4 Other sodium salts in baked products
14.5 Levels of salt in baked products and targets for reduction
14.6 Methods to reduce salt and sodium levels while retaining quality and safety
14.7 Future trends
14.8 Sources of further information and advice
14.9 References
15 Reducing salt in snack products
15.1 Introduction
15.2 Snack foods
15.3 Salt and health
15.4 Snack food manufacture
15.5 Function of salt in snacks
15.6 Salt reduction in snacks
15.7 Conclusion
15.8 Sources of further information and advice
15.9 References
16 Reducing salt in cheese and dairy spreads
16.1 Introduction
16.2 Manufacture and salting of cheese and table spreads
16.3 Functions of salt in cheese and dairy spreads
16.4 The effects of NaC1 on casein hydration
16.5 Effect of NaC1 on cheese functionality
16.6 Approaches to reduce the salt content of cheese products and table spreads
16.7 Conclusions
16.8 References
17 Reducing salt in canned foods
17.1 Introduction
17.2 Typical levels of salt in products and targets for reduction
17.3 Methods to reduce salt levels while retaining quality and safety
17.4 Pre-reduction consumer/sensory research
17.5 Salt reduction in canned soups
17.6 Collaborative work within the industry - Project Neptune
17.7 Example of reduced sodium/Sugar Baked Beans
17.8 Conclusions
17.9 References
Index
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