Low-Sodium Seafood: The Future of Healthy Eating
Year: 2025
Type: article
Abstract: Low-sodium seafood is emerging as a cornerstone of healthy eating, addressing the health risks associated with high sodium intake while maintaining the nutritional and sensory qualities of seafood. As a rich source of protein, omega-3 fatty acids, and essential nutrients, low-sodium seafood supports heart health and reduces the risk of chronic diseases such as hypertension and cardiovascular disease. Technological advancements, such as alternative salts, natural flavor enhancers, and innovative processing techniques, have enabled the production of low-sodium seafood products that appeal to health-conscious consumers. Despite challenges in maintaining flavor and consumer acceptance, gradual sodium reduction and innovative formulations offer a promising path forward. This paper highlights the importance of low-sodium seafood, its health benefits, and the innovative strategies being employed to make it an accessible and sustainable dietary choice.
Author: Mohit Bamaniya1*, D.V. Bhola2, B.G. Chudasama3, Neha kharadi1, Ridhixa Tandel1, Josphin Verona1
Language: English
Topic: Sodium Intake and Health
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6893061303
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