Year: 2025
Type: article
Abstract: Excess dietary sodium is a major contributor to hypertension and cardiovascular disease, yet sodium remains pervasive in processed and restaurant foods due to its multifaceted functional roles in flavor, preservation, and texture.The food industry faces the dual imperative of improving nutrition while retaining taste and acceptability.The Institute of Food Technologists' Journal of Food Science Special Collection on "Sodium Reduction in Foods" (https://ift.onlinelibrary.wiley.com/doi/toc/10.1111/(ISSN)1750- 3841.sodium-reduction-in-foods) provides a much-needed compilation of research-ranging from formulation strategies and industry practices to consumer acceptance studies-to guide technologists and manufacturers toward healthier, lower-sodium food products.
Source: Journal of Food Science
Author: James Giese
Language: English
Topic: Sodium Intake and Health
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4414111419