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Cited by 281

The DOI matches its Crossref record; 79 of the 79 references it cites were found in a registry or an index.

Strategies to Reduce Sodium Consumption: A Food Industry Perspective

Dötsch, Mariska, Busch, Johanneke, Batenburg, Max, Liem, Gie, Tareilus, Erwin, Mueller, Rudi, Meijer, Gert·2009·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408390903044297
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Abstract

The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

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Citations

Cites

Show all 79 references

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Cited by

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Metadata

Authors
Dötsch, M., Busch, J., Batenburg, M., Liem, G., Tareilus, E., Mueller, R., & Meijer, G.
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2009-12-02
Volume
49
Issue
10
Pages
841-851
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408390903044297
OpenAlex
W2001763886
Cited by
281
References
79
FWCI
8.19
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Strategies to Reduce Sodium Consumption: A Food Industry Perspective. https://app.cochat.ai/papers/10.1080/10408390903044297
The paper
Dötsch, M., Busch, J., Batenburg, M., Liem, G., Tareilus, E., Mueller, R., & Meijer, G. (2009). Strategies to Reduce Sodium Consumption: A Food Industry Perspective. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408390903044297

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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