Department of Medical Sciences, University of Turin, 10126 Turin, Italy.
Department of Clinical and Biological Sciences, University of Turin, 10126 Turin, Italy.
Nutrients. 2021 Jan 19;13(1):279. doi: 10.3390/nu13010279.
Non-communicable diseases (NCDs) are the first causes of death worldwide. Reduction in the dietary intake of salt and sugars is important lifestyle advice that is useful for NCD prevention. However, the simple recommendations of reducing salt and sugars by healthcare professionals are often ineffective; innovative strategies are therefore necessary. This review aimed at describing the current knowledge about the strategies to reduce dietary salt and sugar intake, including both strategies for the food industry to reduce the salt or sugar of its products and recommendations for health professionals in a clinical context, such as the replacement with substitutes in foods, the gradual reduction to allow a progressive consumer adaptation towards less intense taste, and the different spatial distribution of tastants within the food matrix with taste intensity enhancement. In addition, the cross-modal interaction between two or more different sensory modalities as an innovative strategy for enhancing sweetness and saltiness perception was described. Finally, the dietary tips for salt and sugar reduction were summarized in order to create a comprehensive guide of dietary advices for healthcare professionals for optimizing the management of patients at increased cardiometabolic risk.
非传染性疾病（NCDs）是全球首要死因。减少盐和糖的饮食摄入是重要的生活方式建议，有助于预防 NCD。然而，医疗保健专业人员简单地建议减少盐和糖的摄入往往效果不佳；因此，需要创新策略。本综述旨在描述减少饮食中盐和糖摄入量的现有策略知识，包括减少食品中盐或糖的食品行业策略以及临床环境中健康专业人员的建议，例如用替代品替代食物、逐渐减少以允许消费者逐渐适应低强度的味道，以及通过在食物基质中不同的空间分布来增强味道强度。此外，还描述了两种或多种不同感觉模式之间的交叉感觉相互作用作为增强甜味和咸味感知的创新策略。最后，总结了减少盐和糖摄入的饮食建议，以便为医疗保健专业人员创建一份综合的饮食建议指南，以优化处于增加的心血管代谢风险的患者的管理。
