North American considerations, strategies, and practices in reducing the sodium content in processed foods

• Published in: Journal of food science 2024-10, Vol.89 (10), p.6086-6097
• Main Authors: Trumbo, Paula R., Glass, Kathleen A., Lee, Soo‐Yeun, Moshfegh, Alanna, Welling, Paul A., Zecca, Patricia
• Format: Article
• Language: English
• Subjects: Cardiovascular diseases; consumer acceptance; Consumption; Diet; Food; Food consumption; Food industry; Food intake; Food processing; food safety; food technology; Government agencies; Hypertension; Packaged food; Packaged goods; Potassium; Potassium salts; Processed foods; Public health; reformulation; Risk factors; Sodium
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.17361

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium‐containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. Practical Application New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods.