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http://dx.doi.org/10.23093/FSI.2016.49.2.8

A Guideline for Sodium Reduction of Processed Foods  

Kim, Eui-Su (Korea Food Industry Association)
Yim, Gu-Sang (Korea Food Industry Association)
Choi, Kyung-Sook (Korea Food Industry Association)
Jeong, Gwang-Ho (Korea Food Industry Association)
Lee, Mi-Young (Nutrition Safety Policy Division, Ministry of Food and Drug Safety)
Ryu, Seung-Ho (Nutrition Safety Policy Division, Ministry of Food and Drug Safety)
Yoon, Eun-Kyung (Nutrition Safety Policy Division, Ministry of Food and Drug Safety)
Publication Information
Food Science and Industry / v.49, no.2, 2016 , pp. 8-17 More about this Journal
Abstract
Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.
Keywords
sodium; reduction; guideline processed food; threshold;
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