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The food safety impact of salt and sodium reduction initiatives

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Christopher, D. and Wallace, C. A. ORCID: 0000-0002-1402-2134 (2014) The food safety impact of salt and sodium reduction initiatives. Perspectives in Public Health, 134 (4). pp. 216-224. ISSN 1757-9139

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Official URL: http://dx.doi.org/10.1177/1757913914536701

Abstract

Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal. This review considers the options available to food manufacturers to enable them to reduce salt and the potential food safety risks associated with those options. Gaps in research and knowledge within the areas of information supplied to food manufacturers, alternative solutions for salt replacement and the food safety impact of salt reduction are discussed.

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