a Wellbeing and Preventable Chronic Disease Division , Menzies School of Health Research , Darwin , Northern Territory , Australia.
b Centre for Population Health, Division of Health Sciences , University of South Australia , Adelaide , South Australia , Australia.
Crit Rev Food Sci Nutr. 2017 Nov 2;57(16):3357-3372. doi: 10.1080/10408398.2015.1118009.
Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability. The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability. Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40-59%, 60-79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (-0.27, 95% confidence interval (CI) -0.62, 0.08; p = 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60-69% (-0.18, 95% CI -0.44, 0.07; p = 0.15)] without significantly impacting consumer acceptability. Results varied for other products. These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.
食品成分改造被推广为一种有效策略，以降低人群的盐摄入量并解决相关的慢性病负担。盐在食品加工中有多种功能，包括影响物理和感官特性。制造商必须确保减少食品中的盐而不影响消费者的可接受性。本系统评价的目的是确定在多大程度上可以减少盐而不损害消费者的可接受性。50 项研究报告了加工肉类、面包、奶酪、汤和杂项产品中盐的减少、替代或补偿。对于每种类别产品，盐的减少水平被分为四组：<40%、40-59%、60-79%和≥80%。对低盐产品进行的随机效应荟萃分析表明，面包中的盐可以减少约 40%[接受度的平均变化<40%（-0.27，95%置信区间（CI）-0.62，0.08；p=0.13）]，加工肉类中的盐可以减少约 70%[接受度的平均变化减少 60-69%（-0.18，95% CI-0.44，0.07；p=0.15）]，而不会显著影响消费者的可接受性。其他产品的结果有所不同。这些结果将支持制造商在改造食品产品时进行更大幅度的减盐，从而有助于提供更健康的食品供应。
