Archer Nicholas S, Cochet-Broch Maeva, Mihnea Mihaela, Garrido-Bañuelos Gonzalo, Lopez-Sanchez Patricia, Lundin Leif, Frank Damian
Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia.
RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden.
Front Nutr. 2022 Feb 2;9:746018. doi: 10.3389/fnut.2022.746018. eCollection 2022.
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.
汤块是撒哈拉以南非洲国家常用的一种主要食材，用于提升咸味食物的风味。汤块已被确定为一种强化载体，以克服撒哈拉以南非洲地区的微量营养素缺乏问题。然而，汤块钠含量很高（再加上其他食物），导致膳食钠摄入量高于推荐标准。高膳食钠摄入量是高血压和心血管疾病（CVD）的关键风险因素。非洲是全球高血压和心血管疾病发病率最高的地区，25岁以上的成年人中近一半受到影响。本综述介绍了汤块钠减量策略的研究现状。关键挑战在于降低钠含量，同时以尽可能低的生产成本保持最佳风味，以确保汤块在撒哈拉以南非洲地区仍能负担得起。要以低成本生产出具有可接受风味的低钠汤块，可能需要多种钠减量策略；直接减少钠含量、钠替代以及增强咸味的风味技术。在撒哈拉以南非洲地区努力降低汤块的钠含量是一项有价值的策略，其作用在于：（i）降低整个人口的总体钠消费量，以及（ii）在高血压和心血管疾病发病率高的地区为全体民众带来健康益处。
