North American considerations, strategies, and practices in reducing the sodium content in processed foods

Authors: TRUMBO, PAULA - Paula R Trumbo Consulting; GLASS, KATHLEEN - University Of Wisconsin; YEUN-LEE, SOO - Washington State University; Moshfegh, Alanna; WELLING, PAUL - Johns Hopkins University School Of Medicine; ZECCA, TRISH - The Institute For The Advancement Of Food And Nutrition Sciences (IAFNS)

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/17/2024
Publication Date: 9/17/2024
Citation: Trumbo, P.R., Glass, K.A., Yeun-Lee, S., Moshfegh, A.J., Welling, P.A., Zecca, T. 2024. North American considerations, strategies, and practices in reducing the sodium content in processed foods. Journal of Food Science. 1-12. https://doi.org/10.1111/1750-3841.17361.
DOI: https://doi.org/10.1111/1750-3841.17361

Interpretive Summary: Most Americans exceed the recommended limit for sodium in the diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This perspective article provides an overview of the strategies that have been used by the food industry to reduce and replace sodium in consumer-packaged goods (CPGs), as well as future sodium reduction strategies, and strategies to replace sodium including potassium salts. Challenges in consumer acceptance in lowering sodium in foods and their consumer acceptance are also discussed. Because of the widespread consumption of numerous sodium-containing CPGs, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans.

Technical Abstract: Americans consume on average 3,400 milligrams (mg) of sodium per day—nearly 50% more than the 2,300 mg daily limit recommended by the Dietary Guidelines for Americans for people 14 years of age and older. Consuming too much sodium can raise blood pressure, which is a major risk factor for heart disease and stroke. Hypertension is the single most important and modifiable risk factor for cardiovascular morbidity and mortality worldwide. Dietary modifications have been established to decrease blood pressure and adverse hypertension-related cardiovascular events. Among those dietary modifications, sodium intake restriction dominates guidelines from professional organizations and the Federal Government. Despite efforts to reduce dietary sodium intake, intake has not noticeably changed over recent decades. For example, nationwide survey data from What We Eat in America, NHANES have shown that there has been marginal reduction in sodium intake when comparing data from 2009-2010, 2013-2014, and 2017-2020. Food companies are utilizing ingredient science technologies to reduce sodium while maintaining the flavor, texture, and food safety of products. This paper presents perspectives on the current government, academic, and food industry activities to reduce and monitor sodium intake, address technology and food safety challenges, as well as consider the importance of consumer’s perceptions and behaviors as part of salt reduction strategies.