19/04/2022
Yes, you read that right!
Overconsumption of Sodium leads to hypertension, high blood pressure, and increased risk of heart disease.
Probably we all know it already, but a team of researchers at the University of Illinois College of Agricultural, Consumer and Environmental Sciences has made it more clear in their recent comprehensive review that included primary studies, literature reviews, book chapters, and patents covering sodium reduction in food products.
You can always reduce your salt intake when you are cooking your own food and limit the consumption of processed and packaged foods.
The problem is not the unit volume of salt in the food supply but the amount of sodium consumption has gone up, more processed food, more sodium. Sodium is largely used for preservation of processed foods and replacing it with celery powder would help. There is more than one solution and in this case, a combination of solutions would help.
So, what’s the solution?
The researchers have identified five main strategies: Salt reduction, salt replacers, flavour modification, physical modification, and functional modification.
As a food processing company, one must benefit from the research and make more informed decisions to use different strategies than what they have been using so far because it is not helping people.
As a consumer, one must go for a low-sodium version of processed food and add salt to taste.
Source: University of Illinois College of Agricultural, Consumer and Environmental Sciences
What do you think about how one should limit sodium consumption? Share your views in the comments below.
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