Petit Gaëlle, Jury Vanessa, de Lamballerie Marie, Duranton Frédérique, Pottier Laurence, Martin Jean-Luc
ONIRIS - Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique, Rue de la Géraudière, BP 62241, 44322, Nantes Cedex, France.
GEPEA - Laboratoire de Génie des Procédés - Environnement - Agroalimentaire - MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel, 44322, Nantes Cedex, France.
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1453-1473. doi: 10.1111/1541-4337.12478. Epub 2019 Jul 25.
Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive-free food, such as the clean-label movement, has renewed consumer willingness for naturalness in food products.
目前，全球消费者对膳食盐摄入量极为关注。然而，即便现代保鲜技术不断发展，氯化钠在加工肉类产品中仍不可或缺。尽管食盐使用历史悠久，但如今在食品领域却备受争议，这主要是因为人们担心其与高血压及心血管疾病风险有关。肉类加工方法的改变降低了这些潜在风险，但不同的认知仍在影响消费者和社会对膳食盐的看法。当前消费者对无添加食品的需求，比如清洁标签运动，再次激发了消费者对食品天然性的追求。
