Massomian Ali, Rashidimehr Azadeh, Mohammadi-Nasrabadi Fatemeh, Khoshtinat Khadijeh, Esfarjani Fatemeh
Department of Microbiology and Food Hygiene, Faculty of Veterinary Medicine Lorestan University Khorramabad Iran.
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2025 Jan 15;13(1):e4762. doi: 10.1002/fsn3.4762. eCollection 2025 Jan.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method). Data analysis involved descriptive statistics and one-sample -test. A comprehensive literature review on salt reduction strategies was also performed proposing a model for an optimized low-salt fermented dairy product. This study found high salt content in many fermented dairy products. Brined cheese had the highest salt level (7.57 g/100 g), while pizza processed cheese had the lowest (1.03 g/100 g). Probiotic yogurts contained less salt (0.29 g/100 g) than regular ones. Other products like doogh (1.04 g/100 g), kefir (0.63 g/100 g), and kashk (2.78 g/100 g) also contributed significantly to salt intake. Most products exceeded recommended salt limits. Consuming just one serving of these products often accounted for a substantial portion of the daily recommended salt intake (WHO: 5 g/day). This research emphasizes the need for reducing salt in fermented dairy products to improve public health. This study highlights the excessive salt content in many fermented dairy products, surpassing recommended daily intake levels. Therefore, to address this public health concern, a multi-faceted approach is necessary. For this purpose, Policymakers should implement stringent monitoring, enforce food labeling, and develop legislation to reduce salt content. Furthermore, the food industry must innovate to reduce salt while maintaining product quality and taste. On the other hand, consumer education and awareness campaigns are crucial for informed choices. Additionally, further research is needed to understand consumer perceptions and the long-term impact of salt-sustainable reduction strategies on dietary habits and public health.
本研究旨在估算工业发酵乳制品的盐摄入量及其趋势，制定降低盐含量的策略，并为政策制定者提供信息，以通过更健康的乳制品选择促进公众健康。对发酵乳制品进行了一项横断面研究。选取了79个随机样本，在样品制备和均质化后，通过电位滴定法测定盐（NaCl%）含量；还采用烘箱干燥法分析了样品的水分含量。数据分析包括描述性统计和单样本t检验。还对盐减少策略进行了全面的文献综述，提出了一种优化的低盐发酵乳制品模型。本研究发现许多发酵乳制品中的盐含量很高。盐水奶酪的盐含量最高（7.57克/100克），而披萨加工奶酪的盐含量最低（1.03克/100克）。益生菌酸奶的含盐量（0.29克/100克）低于普通酸奶。其他产品如波斯酸奶饮料（1.04克/100克）、开菲尔（0.63克/100克）和卡什克（2.78克/100克）对盐摄入量的贡献也很大。大多数产品超过了推荐的盐限量。仅食用一份这些产品通常就占每日推荐盐摄入量（世界卫生组织：5克/天）的很大一部分。这项研究强调了降低发酵乳制品中盐含量以改善公众健康的必要性。本研究突出了许多发酵乳制品中盐含量过高，超过了每日推荐摄入量水平。因此，为了解决这一公共卫生问题，需要采取多方面的方法。为此，政策制定者应实施严格的监测，强制实行食品标签制度，并制定立法以降低盐含量。此外，食品行业必须进行创新，在保持产品质量和口感的同时减少盐含量。另一方面，消费者教育和宣传活动对于做出明智选择至关重要。此外，还需要进一步研究以了解消费者的认知以及盐可持续减少策略对饮食习惯和公众健康的长期影响。
