title: The food safety impact of salt and sodium reduction initiatives.
abstract: Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal. This review considers the options available to food manufacturers to enable them to reduce salt and the potential food safety risks associated with those options. Gaps in research and knowledge within the areas of information supplied to food manufacturers, alternative solutions for salt replacement and the food safety impact of salt reduction are discussed.
authors.forename: Deborah
authors.initials: D
authors.lastname: Christopher
authors.forename: Carol A
authors.initials: CA
authors.lastname: Wallace
mesh_terms: D005503:Food Additives / Q000008:administration & dosage; D005506:Food Contamination / Q000517:prevention & control; D019649:Food Industry / Q000331:legislation & jurisprudence / Q000458:organization & administration* / Q000592:standards; D059022:Food Safety; D005525:Food-Processing Industry / Q000331:legislation & jurisprudence / Q000458:organization & administration* / Q000592:standards; D006801:Humans; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D006113:United Kingdom
chemical_list: D005503:Food Additives; D017673:Sodium Chloride, Dietary