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Sodium Reduction in...
Sodium Reduction in Bouillon : Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa
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- Archer, Nicholas (author)
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia; School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Sweden
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- Cochet-Broch, Maeva (author)
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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- Mihnea, Mihaela, 1983- (author)
- Örebro universitet,RISE,Jordbruk och livsmedel,Örebro University, Sweden,Restaurang- och hotellhögskolan,RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
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- Garrido Banuelos, Gonzalo (author)
- RISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
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- Lopez-Sanchez, Patricia (author)
- RISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
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- Lundin, Leif (author)
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
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- Frank, Damian (author)
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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(creator_code:org_t)
- 2022-02-02
- 2022
- English.
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In: Frontiers in Nutrition. - : Frontiers Media S.A.. - 2296-861X. ; 9
- Related links:
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https://doi.org/10.3...
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https://www.frontier...
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https://urn.kb.se/re...
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https://doi.org/10.3...
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Abstract
Subject headings
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- Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD. Copyright © 2022 Archer, Cochet-Broch, Mihnea, Garrido-Bañuelos, Lopez-Sanchez, Lundin and Frank.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- chloride salts
- cross-modal interaction
- flavor enhancement
- flavor perception
- fortification
- reformulation
Publication and Content Type
- ref (subject category)
- art (subject category)
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