Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
9.0
5.9
Journals
Nutrients
Special Issues
Reducing Dietary Sodium and Improving Human Health 2.0
share announcement

Reducing Dietary Sodium and Improving Human Health 2.0

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 25 September 2024 | Viewed by 8152

Special Issue Editors

Prof. Dr. Pedro Moreira

E-Mail Website
Guest Editor
Faculty of Nutrition and Food Sciences, EPIUnit, Institute of Public Health, The Research Centre in Physical Activity, Health and Leisure, University of Porto, Porto, Portugal
Interests: sodium; salt; obesity; asthma; hydration
Prof. Dr. Carla Gonçalves

E-Mail Website
Co-Guest Editor
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
Interests: nutrition; food policy; public health; salt intake

Special Issue Information

Dear Colleagues,

This Special Issue of Nutrients, entitled “Reducing Dietary Sodium and Improving Human Health”, welcomes the submission of manuscripts that either describe original research or review scientific literature related to salt reduction. Manuscripts should focus on population interventions for reducing dietary sodium and we are particularly interested in innovative approaches to changing the food environment and/or consumer behaviour. Manuscripts that discuss theoretical models that inform the design of interventions for reducing dietary sodium are also welcome, as are studies from low or lower middle income countries.

Potential topics may include, but are not limited to, the following:

  • Development/evaluation of regional or national strategies to reduce population salt intake;
  • Development of interventions that may include education or social marketing campaigns, sodium labeling on meals and food products, and product reformulation to reduce sodium content;
  • Cultural and societal factors that may impact sodium intake and health outcomes;
  • Knowledge, attitudes and behaviors of the public and other stakeholders (i.e., food service, food industry and education sector) related to sodium;
  • Methodological issues related to measuring sodium intake and salt consumption patterns;
  • Assessment of the impact of sodium on specific populations, such as the elderly, pregnant women, and individuals with certain health conditions that may affect their sodium requirements or make them be more vulnerable to the negative effects of sodium;
  • Use of policy or legislative approaches to reduce salt consumption;
  • Design and/or assessment of the impact of behavioural change programs;
  • Modelling of the impact of interventions on salt intake and health outcomes.

Prof. Dr. Pedro Moreira
Prof. Dr. Carla Gonçalves
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • salt
  • sodium
  • population interventions
  • behaviour change
  • food environment
  • evaluation
  • health outcomes
  • policy

Published Papers (6 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

4 pages, 219 KiB  
Editorial
Reducing Dietary Sodium and Improving Human Health 2.0
by Pedro Moreira and Carla Gonçalves
Nutrients 2023, 15(23), 4965; https://doi.org/10.3390/nu15234965 - 30 Nov 2023
Viewed by 966
Abstract
This Special Issue of Nutrients, “Reducing Dietary Sodium and Improving Human Health 2 [...] Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)

Research

Jump to: Editorial, Review

12 pages, 468 KiB  
Article
Association between Urinary Sodium Excretion and Body Fat in School-Aged Children: Insights from the ARIA Study
by Ana Patrícia Soares, Mónica Rodrigues, Patrícia Padrão, Carla Gonçalves, André Moreira and Pedro Moreira
Nutrients 2024, 16(8), 1197; https://doi.org/10.3390/nu16081197 - 17 Apr 2024
Viewed by 471
Abstract
Childhood obesity has been associated with increased sodium intake. Nonetheless, evidence linking sodium intake to Body Mass Index (BMI) and Body Fat Mass Percentage (%BF) remains limited, especially in the pediatric age group. Therefore, this study aims to investigate whether there is an [...] Read more.
Childhood obesity has been associated with increased sodium intake. Nonetheless, evidence linking sodium intake to Body Mass Index (BMI) and Body Fat Mass Percentage (%BF) remains limited, especially in the pediatric age group. Therefore, this study aims to investigate whether there is an association between 24 h urinary sodium excretion with BMI and %BF in a sample group of children from the ARIA study. This cross-sectional analysis included 303 children aged 7 to 12 from across 20 public schools in Porto, Portugal. Weight and %BF were assessed using the Tanita™ BC-418 Segmental Body Analyzer. Children’s Total Energy Intake (TEI) was estimated through a single 24 h Recall Questionnaire, and urinary sodium and potassium excretion was estimated by a 24 h urine collection. The association of %BF and BMI with 24 h sodium excretion was estimated by a binary logistic regression adjusted for sex, age, physical activity, total energy intake, parental education, and 24 h urinary excreted potassium. There was a significant positive association between higher levels of urinary sodium excretion and higher %BF values, even after adjusting for confounders. However, the same was not observed for BMI. Our findings suggest that higher sodium intake is associated with higher values of %BF among children, regardless of TEI and potassium intake. Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)
►▼ Show Figures

Figure 1

13 pages, 1120 KiB  
Article
Sodium Content in Pre-Packaged Foods in China: A Food Label Analysis
by Xin Ding, Wanting Lv, Yang Liu, Jiewei Long, Hanning Li, Aiguo Ma, Yuexin Yang, Zhu Wang and Chao Gao
Nutrients 2023, 15(23), 4862; https://doi.org/10.3390/nu15234862 - 21 Nov 2023
Viewed by 877
Abstract
Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and [...] Read more.
Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention (NINH, China CDC) in 20 provinces of China from 2017 to 2022. The proportion of pre-packaged foods that meet or exceed the low-sodium, medium-sodium, and high-sodium classifications were analyzed. The proportion of pre-packaged foods that meet and do not meet the WHO global sodium benchmarks and the difference in sodium content between these foods was also calculated. High-sodium foods include sauces, dips, and dressings (3896 mg/100 g), convenience foods (1578 mg/100 g), processed fish products (1470 mg/100 g), processed meat products (1323 mg/100 g), processed poultry products (1240 mg/100 g), snack foods (750 mg/100 g), processed egg products (741 mg/100 g), and fine dried noodles (602 mg/100 g). A large number of pre-packaged foods currently collected in China have a sodium content above sodium benchmarks. This study provided data to support the assessment of sodium intake from pre-packaged foods in the Chinese population and the implementation of comprehensive salt reduction strategies. Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)
►▼ Show Figures

Figure 1

15 pages, 1595 KiB  
Article
Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
by Sanja Krušič, Hristo Hristov, Maša Hribar, Živa Lavriša, Katja Žmitek and Igor Pravst
Nutrients 2023, 15(19), 4304; https://doi.org/10.3390/nu15194304 - 09 Oct 2023
Viewed by 980
Abstract
High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency [...] Read more.
High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measures. Slovenia implemented salt reduction policies for the period of 2010–2020; these policies also included the voluntary reformulation of foods with the lowering of sodium content. This study’s aim was to explore the nationally representative branded food datasets collected in the years 2011, 2015, 2017, and 2020 to investigate the changes in the sodium content in prepacked branded foods. The study was conducted with datasets collected from food labels using standard food monitoring studies and included all the major retailers. Differences in market shares were adjusted by sales weighting, which was conducted using the yearly sales data provided by the major retailers. The food categories with a major contribution to the overall sales of sodium in prepacked branded foods were processed meat and derivatives (19.0%), canned vegetables (7.1%), water (6.7%), bread (7.2%), and cheese (6.3%). Considering the available food products, a notable decreasing sodium content trend was observed in biscuits, breakfast cereals, pizza, and spreads. Year-to-year differences were much less expressed after the correction for market share differences, and neutral trends were most frequently highlighted. This indicates that sodium was less frequently reduced in market-leading products. The study results revealed that very limited progress in sodium food reformulation was achieved in the 10-year period, indicating the need for more efficient policy approaches. The study demonstrated the importance of the systematic monitoring of the food supply for the evaluation of food policies. Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)
►▼ Show Figures

Figure 1

Review

Jump to: Editorial, Research

14 pages, 480 KiB  
Review
Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?
by Angelo Tremblay, Marie-Pascale Gagné, Louis Pérusse, Catherine Fortier, Véronique Provencher, Ronan Corcuff, Sonia Pomerleau, Nicoletta Foti and Vicky Drapeau
Nutrients 2024, 16(8), 1199; https://doi.org/10.3390/nu16081199 - 18 Apr 2024
Viewed by 729
Abstract
Sodium plays a key role in the regulation of water balance and is also important in food formulation due to its contribution to the taste and use in the preservation of many foods. Excessive intake of any essential nutrient is problematic and this [...] Read more.
Sodium plays a key role in the regulation of water balance and is also important in food formulation due to its contribution to the taste and use in the preservation of many foods. Excessive intake of any essential nutrient is problematic and this seems to be particularly the case for sodium since a high intake makes it the nutrient most strongly associated with mortality. Sodium intake has been the object of recommendations by public health agencies such as the WHO and this has resulted in efforts by the food industry to reduce the sodium content of packaged foods, although there is still room for improvement. The recent literature also emphasizes the need for other strategies, e.g., regulations and education, to promote adequate sodium intake. In the present paper, we also describe the potential benefits of a global healthy lifestyle that considers healthy eating but also physical activity habits that improve body functionality and may help to attenuate the detrimental effects of high sodium intake on body composition and cardiometabolic health. In conclusion, a reduction in sodium intake, an improvement in body functioning, and educational interventions promoting healthy eating behaviours seem to be essential for the optimal regulation of sodium balance. Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)
►▼ Show Figures

Figure 1

27 pages, 1868 KiB  
Review
Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population’s Health
by Karolina Jachimowicz-Rogowska and Anna Winiarska-Mieczan
Nutrients 2023, 15(10), 2393; https://doi.org/10.3390/nu15102393 - 19 May 2023
Cited by 6 | Viewed by 3136
Abstract
Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends that daily intake [...] Read more.
Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends that daily intake of salt in adult diets should be kept below 5 g/person/day, which corresponds to 2 g Na/person/day. However, on average, adults consume about 9–10 g/person/day, and children and young people about 7–8 g/person/day. Initiatives to reduce salt intake include modifications of food composition in collaboration with the food industry, education of consumers, salt marking on foodstuff labels and taxation of salt. A need also exists to educate society so that they choose low-sodium products. In view of the food technology and amount of salt intake, the most important and the easiest change to make is to reduce the content of salt in baked goods. This paper analyses the results of surveys regarding strategies to reduce salt content in food products and considers multifaceted initiatives to reduce salt intake as a possible efficient method of improving the population’s health status. Full article
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health 2.0)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop