Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

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...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2019-09, Vol.18 (5), p.1453-1473
Main Authors: Petit, Gaëlle, Jury, Vanessa, Lamballerie, Marie, Duranton, Frédérique, Pottier, Laurence, Martin, Jean‐Luc
Format: Article
Language:English
Subjects:
Blood pressure
Dietary intake
Food additives
Food and Nutrition
Food engineering
human health
Hypertension
Life Sciences
Meat
Meat processing
Meat products
perception
Preservation
processed meat products
risks
salt
Sodium chloride
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Summary: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.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12478