Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices.
human health
perception
processed meat products
risks
salt
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
01
03
2019
revised:
14
06
2019
accepted:
19
06
2019
entrez:
18
12
2020
pubmed:
1
9
2019
medline:
1
9
2019
Statut:
ppublish
Résumé
Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive-free food, such as the clean-label movement, has renewed consumer willingness for naturalness in food products.
Identifiants
pubmed: 33336907
doi: 10.1111/1541-4337.12478
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1453-1473Informations de copyright
© 2019 Institute of Food Technologists®.
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