Levels of Salt Reduction in Bread, Acceptability and Purchase Intention by Urban Mozambican Consumers

Health and Economic Effects of Salt Reduction Interventions for Preventing Noncommunicable Diseases in Japan: A System Dynamics Simulation Study

Reducing salt intake is a vital public health measure for combating noncommunicable diseases and mitigating rising social security expenditures in Japan. We developed a system dynamics model to analyze the potential health and cost effects of salt reduction interventions among the Japanese population aged 40 years and above from 2012 to 2040. The simulation findings derived from the model indicate that, in the base run, the disability-adjusted life years (DALYs) for cardiovascular disease (CVD) and chronic kidney disease (CKD) are projected to be approximately 55 and 9.5 per 100,000 people, respectively, contributing approximately 40 trillion yen in social security expenditures by 2040. The model predicts that implementing mandatory reformulation could decrease DALYs for CVD and CKD by 5.7% and 6.2%, respectively, resulting in an approximately 6.7% reduction in social security expenditure. Additionally, voluntary reformulation is estimated to reduce the DALYs for CVD and CKD by 4.7% and 5.2%, leading to a 5.6% decrease in social security expenditure. Finally, accelerating the adoption of a low-salt diet is expected to lower the DALYs for CVD by 2.8% and CKD by 3.2%, thereby reducing social security expenditures by 3.4%. Thus, product reformulation initiatives have a greater impact on health and economic outcomes.

Effective and Scalable Interventions to Reduce Sodium Intake: a Systematic Review and Meta-Analysis

PURPOSE OF REVIEW

High-sodium intake is a main risk factor for increased blood pressure and cardiovascular disease, the leading cause of death worldwide. Reducing sodium intake at the population level is one of the most cost-effective strategies to address this. The aim of the present systematic review and meta-analysis are to examine data from recent studies that measure the effectiveness and scalability of interventions aimed at reducing sodium intake at both the population and individual level.

RECENT FINDINGS

Worldwide, sodium intake is higher than the World Health Organization recommendations. Structural interventions such as mandatory reformulation of foods, food labeling, taxes or subsidies, and communication campaigns have shown to be the most effective in reducing the population's sodium consumption. Interventions in education, particularly those that use a social marketing framework with short duration, food reformulation, and combined strategies, have the potential to decrease sodium intake.

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.