Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Department of Clinical Medicine and Surgery, Federico II University of Naples Medical School, 80131 Naples, Italy.
Nutrients. 2022 Jul 27;14(15):3088. doi: 10.3390/nu14153088.
Reformulation of food products is one of the measures needed for reducing salt consumption. Accordingly, the World Health Organization (WHO) recently proposed global sodium benchmarks for different food categories to be used for setting national policies. Therefore, the sodium content of cereal-based products currently sold in Italy was compared with the WHO benchmarks, highlighting those categories primarily needing a reformulation. To this aim, the sodium content and several declarations (i.e., nutrition and health claims, organic or gluten free declaration) were retrieved from 2917 cereal-based products sold on the Italian market. All "minimally processed breakfast cereals" had a sodium content below the benchmark, while "flatbreads" and "leavened bread" had the highest percentage of items above the respective sodium benchmarks. Flatbreads and "crackers/savory biscuits" showed the highest median delta values from the respective benchmarks of 360 and 278 mg/100 g, respectively. Large variability in terms of percentage of products with sodium content above the benchmark was observed within the same categories, as well as among products with different declarations. A large number of food products currently sold on the Italian market have a sodium content above the benchmark. This result suggests the need to reformulate many food products currently on the market to achieve the WHO/United Nations (UN) objective of 30% global reduction in sodium intake by 2025.
食品产品的重新配方是减少盐摄入量的措施之一。因此，世界卫生组织（WHO）最近为不同食品类别提出了全球钠基准，以用于制定国家政策。因此，比较了目前在意大利销售的基于谷物的产品的钠含量与世界卫生组织的基准，突出了那些主要需要重新配方的类别。为此，从意大利市场上销售的 2917 种基于谷物的产品中检索了钠含量和几种声明（即营养和健康声明、有机或无麸质声明）。所有“最低限度加工的早餐麦片”的钠含量均低于基准，而“扁面包”和“发酵面包”的超标产品比例最高。扁面包和“饼干/咸味饼干”的基准差值中位数分别为 360 和 278mg/100g。在同一类别中，以及在具有不同声明的产品之间，都观察到了钠含量超过基准的产品的百分比的很大差异。目前在意大利市场上销售的大量食品产品的钠含量超过了基准。这一结果表明，需要对目前市场上的许多食品产品进行重新配方，以实现世界卫生组织/联合国（UN）到 2025 年将全球钠摄入量减少 30%的目标。
