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| Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods |
| LIN Huan;WANG Hai-bin;CHEN Ji-wang;XU Wei |
| College of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of
Agricultural Products, Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract Salt is an indispensible seasoning in people's daily lives, but excessive consumption of salt can cause high blood pressure, cardiovascular and other diseases. This article describes relevant standards for low-sodium foods, summarizes daily dietary salt intakes in different countries around the world and the current status of commercialization of low-sodium food products, and reviews the recent literature about blood pressure reduction, with the aim of providing references for further research on low-sodium food products such as low-sodium-salt meat products.
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2014, Vol. 28 
