“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy  

作　　者：Molly Riordan Brandy-Joe Milliron Rachel Sherman Lauren Miller Jennifer Aquilante Jonathan Deutsch Molly Riordan;Brandy-Joe Milliron;Rachel Sherman;Lauren Miller;Jennifer Aquilante;Jonathan Deutsch(Division of Chronic Disease & Injury Prevention, Philadelphia Department of Public Health, Philadelphia, PA, USA;Department of Nutrition Sciences;College of Nursing and Health Professions, Drexel University, Philadelphia, USA;Drexel Food Core Lab, College of Nursing and Health Professions, Drexel University, Philadelphia, USA;Division of Chronic Disease & Injury Prevention, Philadelphia Department of Public Health, Philadelphia, PA, USA;Drexel Food Core Lab, Department of Food and Hospitality Management, College of Nursing and Health Professions, Drexel University, Philadelphia, USA)

机构地区：[1]Division of Chronic Disease & Injury Prevention, Philadelphia Department of Public Health, Philadelphia, PA, USA [2]Department of Nutrition Sciences College of Nursing and Health Professions, Drexel University, Philadelphia, USA [3]Drexel Food Core Lab, College of Nursing and Health Professions, Drexel University, Philadelphia, USA [4]Division of Chronic Disease & Injury Prevention, Philadelphia Department of Public Health, Philadelphia, PA, USA [5]Drexel Food Core Lab, Department of Food and Hospitality Management, College of Nursing and Health Professions, Drexel University, Philadelphia, USA

出　　处：《Food and Nutrition Sciences》2021年第2期138-146,共9页食品与营养科学（英文）

摘　　要：<b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contain<span>ed in foods available for purchase. <span>The aim of this work was</span> to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant</span> and consumer-acceptable. <b>Subject and Methods:</b> Two foods were reformulated for <span>compliancy</span> with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. <b>Results: </b>While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pr<span>etzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. <b>Conclusion:</b> Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium </span></span><span>“</span><span>original</span><span>”</span><span> products but requires an understanding of the role of salt in produ</span><span>ct recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.</span><b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contain<span>ed in foods available for purchase. <span>The aim of this work was</span> to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant</span> and consumer-acceptable. <b>Subject and Methods:</b> Two foods were reformulated for <span>compliancy</span> with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. <b>Results: </b>While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pr<span>etzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. <b>Conclusion:</b> Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium </span></span><span>“</span><span>original</span><span>”</span><span> products but requires an understanding of the role of salt in produ</span><span>ct recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.</span>

关 键 词：Sodium Chloride Dietary/Administration & Dosage Health Promotion/Methods Nutrition Policy Food/Standards Food Technology 

分 类 号：O17[理学—数学]