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Objectives: Many nonhuman primate diets are dominated by plant foods, yet plant tissues are often poor sources of sodium—a necessary mineral for metabolism and health. Among primates, chimpanzees (Pan troglodytes), which are ripe fruit specialists, consume diverse animal, and plant resources. Insects have been proposed as a source of dietary sodium for chimpanzees, yet published data on sodium values for specific foods are limited. We assayed plants and insects commonly eaten by chimpanzees to assess their relative value as sodium sources. Materials and Methods: We used atomic absorption spectroscopy to determine sodium content of key plant foods and insects consumed by chimpanzees of Gombe National Park, Tanzania. Dietary contributions of plant and insect foods were calculated using feeding observational data. Results: On a dry matter basis, mean sodium value of plant foods (n = 83 samples; mean = 86 ppm, SD = 92 ppm) was significantly lower than insects (n = 12; mean = 1549 ppm, SD = 807 ppm) (Wilcoxon rank sum test: W = 975, p < 0.001). All plant values were below the suggested sodium requirement (2000 ppm) for captive primates. While values of assayed insects were variable, sodium content of two commonly consumed insect prey for Gombe chimpanzees (Macrotermes soldiers and Dorylus ants) were four to five times greater than the highest plant values and likely meet requirements. Discussion: We conclude that plant foods available to Gombe chimpanzees are generally poor sources of sodium while insects are important, perhaps critical, sources of sodium for this population. Research Highlights: Sodium is a critical micronutrient for metabolism and health, and studies increasingly highlight how primates meet their sodium requirements.Plant foods consumed by chimpanzees at Gombe National Park, Tanzania, are a poor source of sodium compared with insects.Insects are likely a critical source of sodium in this population. [ABSTRACT FROM AUTHOR]

Biopolymers‐based food packaging materials have drawn attention as potential candidates for substitution of petroleum‐based materials. In this study, composite alginate films were developed by incorporating Zn‐based antimicrobials to overcome the intrinsic disadvantages of alginates that hinder their wide applications. Antimicrobials with different morphologies (nanoplatelets, nanorods, and nanospheres) were employed to investigate the effects of antimicrobials’ morphology on antibacterial, thermal, mechanical, and barrier performance of composite alginate films. Meanwhile, morphological and structural characterizations were carried out to explore the interactions between antimicrobials and alginate matrix. Results indicated that films with nanospheres exhibited superior antibacterial property, while those with one‐dimensional nanorods possessed better mechanical and barrier performance. Besides, preliminary test on fresh‐cut potatoes and chicken breasts indicated that the composite films showed potential in extending shelf life of foods. By incorporating antimicrobials with three different morphologies, this study provides particular insights into improving properties of composite packaging materials. [ABSTRACT FROM AUTHOR]

AbstractSalt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts. [ABSTRACT FROM AUTHOR]

This paper presents a novel nanoscale refractive index sensor, which is produced by using a metal–insulator–metal (MIM) waveguide structure coupled with the circular ring with an external rectangular ring (CRERR) structure with the Fano resonance phenomenon. In this study, COMSOL software was used to model and simulate the structure, paired with an analysis of the output spectra to detail the effect of constructional factors on the output Fano curve as measured from a finite element method. After a series of studies, it was shown that an external rectangular ring is the linchpin of the unsymmetrical Fano resonance, while the circular ring's radius strongly influences the transducer's capability to achieve a maximum for 3180 nm/RIU sensitivity and a FOM of 54.8. The sensor is capable of achieving sensitivities of 0.495 nm/mgdL−1 and 0.6375 nm/mgdL−1 when detecting the concentration of the electrolyte sodium and potassium ions in human blood and is expected to play an important role in human health monitoring. [ABSTRACT FROM AUTHOR]

The study aimed to isolate heterotrophic nitrification–aerobic denitrification strains (HNAD) and improve the denitrification efficiency of these strains. Two HNAD were selected as the research objects. The nitrification, denitrification, and simultaneous nitrification–denitrification performance of NO-5 and NH-3, as well as the synergistic simultaneous nitrification–denitrification performance of the two strains were studied. Then, the synergistic denitrification conditions of the two strains were optimized through an orthogonal experiment. The results showed that the denitrification efficiencies of NO-5 and NH-3 were 38.19% and 32.78%, and their nitrification efficiencies were 78.64% and 82.16%, respectively. Both NO-5 and NH-3 also exhibited simultaneous nitrification–denitrification. The total nitrogen(TN) removal rate of NH-3 was 74.32%, which was higher than that of NO-5 (64.60%). When the two strains co-operate exhibiting simultaneous nitrification–aerobic denitrification, the maximum TN removal rate was 91.93%. Compared with simultaneous nitrification–aerobic denitrification, the synergistic denitrification performance of the two strains was better. The optimum conditions improved through the orthogonal experiment were as follows: carbon source composition (sodium succinate:sodium citrate) was 1:1, nitrogen source composition (NO3−-N:NH4+-N) was 2:3, strain composition (NO-5:NH-3) was 3:2, inoculation ratio was 1:100, salt concentration was 0.3%, and C: N was 20:1. Under the optimal conditions, the synergistic denitrification efficiency of the two strains was 95.45%, which was 4.18% higher than that without optimization. Finally, two strains of bacteria were applied to the biofilter experiment, and the results showed that the membrane formation of the mixed high-efficiency bacteria only took 8 days, with shorter start-up time, good stability, and strong resistance to load impact, which has good engineering application significance. [ABSTRACT FROM AUTHOR]

This article discusses a study on the temporal dynamics of positive emotion regulation using facial electromyography (EMG). The study found distinct patterns in emotion regulation, showing the possibility of one-dimensional positive affect change with a neutralize goal and sequential two-dimensional change with a transform goal. The research provides insights into the time course of emotional change brought about by different regulatory goals. The study also examined the effects of different emotion regulation goals on emotional reactivity, finding that the neutralize goal led to a neutral emotional state, while the transform goal resulted in a transition from positive to negative emotion. Overall, the findings highlight the complex and dynamic nature of emotion regulation. [Extracted from the article]

Doctrinal texts on architectural heritage conservation emphasize the importance of fully understanding the structural and material characteristics and utilizing information systems. Photogrammetry allows for the generation of detailed, geo-referenced Digital Elevation Models of architectural elements at a low cost, while GIS software enables the addition of layers of material characteristic data to these models, creating different property maps that can be combined through map algebra. This paper presents the results of the mechanical characterization of materials and salt-related decay forms of the polygonal apse of the 13th-century monastery of Santa María de Bonaval (Guadalajara, Spain), which is primarily affected by salt crystallization. Rock strength is estimated using on-site nondestructive testing (ultrasound pulse velocity and Leeb hardness). They are mapped and combined through map algebra to derive a single mechanical soundness index (MSI) to determine whether the decay of the walls could be dependent on the orientation. The presented results show that salt decay in the building is anisotropic, with the south-facing side of the apse displaying an overall lower MSI than the others. The relative overheating of the south-facing side of the apse enhances the effect of salt crystallization, thereby promoting phase transitions between epsomite and hexahydrite. [ABSTRACT FROM AUTHOR]

Background: High sodium and low potassium intake are positively associated with blood pressure, a significant risk factor for cardiovascular disease. The mean intake of sodium among United States adults exceeds the chronic disease risk reduction level of 2300 mg/d, whereas potassium intake remains lower than the recommended levels. From 2008 through 2019, there were several local and national initiatives to reduce sodium in New York City (NYC). Objectives: We aimed to update and compare estimates of sodium intake among NYC adults overall and by covariates from the 2010 Heart Follow-Up Study (HFUS) with the 2018 HFUS. We also estimated the 2018 sodium-to-potassium ratio to understand overall diet quality among demographic groups. Methods: This cross-sectional study used sodium and potassium measurements from 24-h urine collection and self-reported data from 2509 and 1656 participants in the 2018 and 2010 HFUS, respectively. The weighted mean daily intake of sodium and the sodium-to-potassium ratio were estimated. T-tests and multivariable linear regression models with tests for interactions were used to compare changes in sodium intake. Results: The mean sodium intake of adult New Yorkers in 2018 was 3292 mg/d. Sodium intake did not change from 2010 (3234 mg/d, P = 0.45) to 2018 in the overall population, although there was a decrease in sodium intake among adults 18-24 y old (3445 mg/d to 2957 mg/d, P = 0.05). The daily mean sodium-to-potassium ratio was 1.7 mg/mg. The highest sodium-to-potassium ratios were among Black females 18-44 y old (2.0) and 45-64 y old (2.2) and Black (2.1) and Latino (2.1) males between 18 and 44 y old. Conclusions: The lack of population-level changes in sodium intake and the high sodium-to-potassium ratios among Black females and younger Black and Latino males suggest that further efforts to reduce sodium in the food supply and address persistent inequities are needed. [ABSTRACT FROM AUTHOR]

A recent study conducted in China has found that using potassium-enriched salt substitutes can be beneficial in preventing and controlling hypertension and cardiovascular diseases. These substitutes lower blood pressure by reducing sodium intake and increasing potassium intake. The study proposes ten criteria for evaluating public health interventions, and salt substitutes meet these criteria as they effectively lower blood pressure, reduce cardiovascular events, and are widely accepted by users. However, challenges remain in meeting global targets for reducing salt and increasing potassium intake. The text discusses the effectiveness and benefits of salt substitutes, citing the SSaSS trial which showed a significant reduction in cardiovascular events and deaths. Salt substitutes are also cost-effective, supported by randomized controlled trials, and have high levels of acceptability. They are considered an equitable and easy-to-implement solution for addressing the global issue of high sodium intake. [Extracted from the article]

Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction. [ABSTRACT FROM AUTHOR]

Background: Food taxation and food marketing policy are very cost-effectiveness to improve healthy diets among children. The objective of this study was to investigate the socio-demographic characteristics of Thais and attitude towards on policy unhealthy food marketing restriction and sodium taxation which influence high fat, sodium, and sugar (FHSS) food eating. Methods: The data were obtained from the 2021 Health Behavior of Population Survey, four-stage sampling method of the Thai people, aged 15 years and above, using a offline survey application-assisted face-to-face interview. Logistic Regression were used to analyze the explanatory variables on agreement and HFSS food intake. Results: Almost half (48.4%) of samples disagreed with sodium taxation, and 42.7% of the samples disagreed with food marketing restriction. Most (99.6%) of Thai respondents consumed HFSS food, including sugar sweetened beverages (SSB). Gender, age, education, income, BMI, and health status were associated with agreement with food marketing restriction policy and sodium taxation policy. There is no association between agreement with policy on sodium taxation and food marketing and HFSS food consumption. Conclusion: Nearly half of Thais indicated that they disagreed with policy on food marketing restriction and sodium taxation. Therefore, understanding and awareness of the two policies among Thais should be further investigated in order to develop better policy communication for increased public understanding and engagement. [ABSTRACT FROM AUTHOR]

The dietary restriction of salt intake and the adhesion to Mediterranean dietary patterns are among the most recommended lifestyle modifications for the prevention of cardiovascular diseases. A large amount of evidence supports these recommendations; indeed, several studies show that a higher adherence to Mediterranean dietary patterns is associated with a reduced risk of cardiovascular disease. Likewise, findings from observational and clinical studies suggest a causal role of excess salt intake in blood pressure increase, cardiovascular organ damage, and the incidence of cardiovascular diseases. In this context, it is also conceivable that the beneficial effects of these two dietary patterns overlap because Mediterranean dietary patterns are typically characterized by a large consumption of plant-based foods with low sodium content. However, there is little data on this issue, and heterogeneous results are available on the relationship between adherence to salt restriction and to Mediterranean dietary patterns. Thus, this short review focuses on the epidemiological and clinical evidence of the relationship between the adherence to Mediterranean dietary patterns and dietary salt restriction in the context of cardiovascular risk. [ABSTRACT FROM AUTHOR]

Background: Some previous studies have reported an effect of increasing subjective thirst and interdialytic weight gains (IDWG), and that this may be influenced by nonadherence to dietary sodium restrictions, whereas others reported no such association. As such we wished to review the effect of self‐reported thirst on IDWGs and dietary sodium intake. Methods: Dialysis patients were asked to complete visual analogues thirst, distress thermometer (DT) scores and complete a sodium food frequency questionnaire (SFFQ). IDWG and pre and post dialysis volumes were measured with multifrequency bioelectrical impedance. Results: One hundred and eleven patients completed the questionnaires and had bioimpedance measurements: 63% male, mean age 63.8 ± 16.1 years, 33% diabetic with a median thirst score 3 (0–5) and SFFQ 52.0 ± 18, and IDWG 2.1 ± 1.3%. Thirst was associated with DT (r = 0.28, p = 0.004) and negatively with age (r = −0.31, p < 0.001), but not SFFQ, IDWG, extracellular water, or dialysate sodium, or dialysate to plasma gradient. Patients with higher thirst scores were younger (58.0 ± 15.2 vs. 69.4 ± 15.0 years, p < 0.001) with higher DT scores (5 [2–7] vs. 2 [0–5], p < 0.001). On multivariate logistic analysis, only age was associated with self‐reported thirst (odds ratio 0.95, 95% confidence limits 0.92–0.98, p < 0.001). Conclusion: We found that subjective thirst was greater for younger patients and those who reported higher levels of distress, but no association with IDWGs, dietary sodium intake, or dialysate sodium. However, most of our patients followed the dietary advice, as evidenced by the low SFFQ scores and % IDWGs. Whether thirst increases distress or distress increases subjective thirst remains to be determined. [ABSTRACT FROM AUTHOR]

Copyright of Gaceta Médica de Caracas is the property of Academia Nacional de Medicina and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of the current study was to identify the authenticity of lime juice and its geographic origin using targeted approaches based on the AIJN guideline and machine learning. Iranian lime juice (Mexican and Persian), sampled from different regions of the country, was analyzed with chemical features for quality and authenticity. To improve the effectiveness of different machine learning techniques, the forward feature selection method was applied to evaluate the applicability of the chemical features in the classification of lime juice based on geographic region. The findings demonstrated that the samples complied with the AIJN standard in terms of the majority of these features, including density, brix, volatile acids, ethanol, HMF, volatile oils, heavy metals, acidity, citric acid, d-isocitric acid, formalin, glucose, fructose, sucrose, ash, NO3, phosphorus, potassium, magnesium, calcium, copper, zinc, and iron. However, sodium (34.6 ± 14.5 mg/l) and malic acid (5.7 ± 2.3 g/l) contents were higher, and sugar-free extract (68 ± 9.9 g/l) was lower than the limit defined by the AIJN. The feature selection method led to SVM with 90%, kNN with 94%, and RF and DT with 100% accuracy in identifying the geographic region of lime juice samples. In all supervised learning techniques except kNN, copper, zinc, and iron were the most vital features in the geographical classification of samples. This is the first time that the authenticity and geographical origin of Iranian lime juice have been well determined using conventional analysis methods and machine learning as an accessible and straightforward identification scheme instead of modern analysis methods. [ABSTRACT FROM AUTHOR]

The information present on packages of low‐sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers consumers. Consumers were segmented into little, medium, and great health concerns (GHC) using the Health Consciousness Scale, but only the two last groups were studied. Three trials were conducted: blind trial, with no information about the product; trial "Love your life!," with package bringing information about sodium reduction, traffic light alerts and additional information "Love your life!"; and the trial "Great flavor," with package similar to the previous trial, but with the additional information "Great flavor." The hedonic thresholds were determined for each trial and for the medium and great health concern segments. Package information on the sodium reduction had no influence on CAT and HRT values for consumers expressing medium health concerns. However, the additional sentence "Great flavor" negatively influenced the CAT values of this segment. For consumers expressing GHC, the presence of the package allowed a more significant sodium chloride reduction without affecting the cracker sensory acceptance. For this segment, the package with the additional sentence "Great flavor" had the most significant favorable influence on the results. Therefore, for most of the population, food industries need not be afraid to report on the reduction of sodium on food labels. Practical applications: Hedonic threshold values are very useful for industries that intend to reduce the sodium CAT and without HRT of their products. In addition, the results of this study can help industries in the process of package development for low‐sodium products, allowing a more significant reduction of this ingredient without compromising the product's sensory acceptance or without resulting in rejection. Furthermore, it was demonstrated that there is adequate communication, regardless of whether the consumer segment has medium or GHC. [ABSTRACT FROM AUTHOR]

Most nutrition guidelines recommend avoiding foods with added salt for infants aged 6–12 months. However, the reason for no added salt lacks enough and reliable evidence. We re-searched and re-studied the relevant evidence. We searched PubMed and the Cochrane database for English-language studies published from 1904 through 2021. We also searched the databases of the websites of different national institutions. Randomized clinical trials (RCTs), systematic reviews, observational studies, and dietary guidelines were included in this review. The kidneys of infants aged 6–12 months have adequate sodium excretion capacity. There is insufficient evidence that high salt (sodium) intake early in life might lead to hypertension or salty diet preference in adults. Infants aged 6–12 months might be at risk of low sodium intake of only 150–300 mg of sodium/day, which may not meet the body's needs, if their supplementary food is not adequately salted. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of commercial mineral supplementation and selective mineral supplements in which only elements known to be deficient in the animal's diet. In an experiment conducted in Federal Rural University of Rio de Janeiro, Brazil, were analyzed: daily weight gain, nutritional and economic aspects of goats mixed breed receiving two types of mineral supplements. The sixteen animals were divided into two groups. For one group a commercial mineral mixture was used, and to the other group selective mineral mixture containing only sodium (Na) and copper (Cu) was offered. There was no difference in daily weight gain when the selective or commercial mixture was given. The selective mineral supplementation was 4,8 times more economic than conventional supplementation with a commercial mineral mix. The animals showed an increase of hair pigmentation around the eyes, attributed to the correction of copper deficiency. Thus, when an adequate concentrate and good quality forage is given, only the deficient mineral element(s) should be supplemented. The result of this experiment confirms the hypothesis that selective mineral supplementation is correct and can result in reduction of the cost with mineral supplementation of a herd. [ABSTRACT FROM AUTHOR]

Licking behavior with various salts in transmembrane channel-like 4 (Tmc4) knockout (KO) mice was observed. In Tmc4 KO mice, a significant decrease in sensitivity to chloride salts, such as NaCl, KCl, and NH4Cl, was observed, while no significant decrease in sensitivity to Na-gluconate was observed. This finding suggests that TMC4 may be involved in the detection of chloride taste. [ABSTRACT FROM AUTHOR]

Sodium is a well-known substance to enhance food taste, but the intake must be restricted, especially for patients who require a low-sodium diet. The amount of added salt in cooking can be optimized and controlled by calculating the total sodium in the ingredients used. This process is cumbersome for hospital meal catering, in which food is prepared based on the number of daily orders and specific diets. The existing solution uses a spreadsheet for calculating the amount of sodium, which is vulnerable to errors and not user-friendly. This paper presents a systematic system that can monitor and control the amount of sodium during meal preparation for hospital catering. The system consists of two main parts: a desktop application and an automated salt dispenser. The application keeps track of sodium usage based on the final ingredient list and the meal plan, thus allowing the catering officer to check the feasibility of changing the sodium amount needed for cooking without doing any manual calculations. The application is then integrated with a salt dispenser to ensure the salt amount used in the cooking is as intended. The successful implementation of this system supports Malaysia's 2021-2025 salt reduction strategy to prevent and control Non-Communicable Diseases (NCD). It is also consistent with SDG 3: Good Health and Well-Being, which calls for a global decrease in salt intake of 30%. [ABSTRACT FROM AUTHOR]

Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones. In addition to the health-promoting effects of plant-based ingredients, some of them can also affect positively the quality characteristics of PC (e.g., texture, taste, and consistency) and their addition may reduce the amount of emulsifying salts used. The aim of the study was to determine the possibility of the addition of 0.5, 1.0, 2.0, and 3.0% white mulberry (M), chia (Ch), green barley (GB), or spirulina (S) to PC and the effects on selected characteristics of these products (chemical composition, pH, water activity, color parameters, texture, and sensory properties). In all PC variants, a significance decrease in the dry matter content was observed with an increase in the additive level. The use of plant-based additives allowed us to reduce the addition of emulsifying salts by 50% compared to their typical amounts and the share of rennet cheese in the PC recipe by approximately 18%, which had a beneficial effect on the nutritional value of these products. The use of 3% GB, Ch, or M as additives to PC enabled a reduction in its sodium content by 27, 27, and 42%, respectively, compared to the control cheese. Among the tested additives, GB caused the greatest increase in the hardness of PC (even at the amount of 0.5%), indicating that is beneficial and can be used in the production of sliced PC. All the additives either significantly reduced the adhesiveness of PC or had no effect on this parameter. In terms of sensory characteristics, the highest acceptable addition of GB was 0.5%, and that for S and Ch was 1%, while the addition of M, even at 3%, was assessed very positively. The results of this research may be helpful in the development of new recipes for processed cheeses obtained in industrial conditions. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: High blood pressure is a major public health problem in low- and middle-income countries. Low-sodium salt substitute (LSSS) is a promising population-level blood pressure-lowering intervention requiring minimal behavioral change. The optimal method of delivering LSSS to individuals, however, is currently unknown. Community health workers (CHWs) have successfully been used to implement health interventions in Bangladesh and may provide a venue for the dissemination of LSSS. Methods: We aim to conduct a cluster-randomized controlled trial involving 309 households in rural Bangladesh previously identified and characterized by the BRAC James P Grant School of Public Health, BRAC University (BRAC JPGSPH). These households will be randomly assigned to three arms: (1) control, i.e., no intervention; (2) information only, i.e., community health workers will provide basic information on high blood pressure, the health consequences of excessive salt consumption, and feedback to the participant on the likely quantity of salt s/he consumes (estimated using a questionnaire); (3) free LSSS arm: the same information as in arm 2 will be provided, but participants will receive 6 months of free low-sodium salt along with education on the benefits of LSSS. One male and one female adult (age ≥ 18 years) in each household will be invited to participate, the exclusion criteria being households with members known to have high serum potassium levels, are taking medications known to elevate potassium levels (e.g., ACE inhibitors, ARBs, potassium-sparing diuretics), are already taking potassium supplements, or those who have known kidney disease or abnormal serum creatinine at baseline. The primary endpoint will be blood pressure at 6 months post-intervention. Discussion: Recent large clinical trials of LSSS in China and India have shown not only blood pressure improvements, but also stroke, major cardiac event, and all-cause mortality reductions. Nevertheless, how to best translate this intervention to population-level effectiveness remains unclear. Our study would test whether a community health worker-based program could be effectively used to disseminate LSSS and achieve measurable blood pressure benefits. Trial registration: ClinicalTrials.gov NCT05425030. Registered on June 21, 2022. [ABSTRACT FROM AUTHOR]

This study aimed to validate a food frequency questionnaire for foods high in sodium (FFQ-FHS) in a population aged ≥18 years and to test its reproducibility. This cross-sectional study included 50 individuals (≥18 years) of both sexes. In addition to the FFQ-FHS, four 24-h dietary recalls (24hRs) were conducted and a socioeconomic and lifestyle questionnaire was administered. Two 24-h urinary excretions were collected for sodium analysis, and anthropometry was performed. For validation, the triad method was applied using the validity coefficient (ρ). For reproducibility, the intraclass correlation coefficient (ICC), 95% confidence interval, kappa coefficient, and Bland–Altman plots were used to check for agreement. The Kolmogorov-Smirnov test was used to verify the data distribution. The validity coefficients for daily energy-adjusted sodium intake were high for the 24hR (ρRAI = 0.85) and weak for the FFQ-FHS (FFQAI = 0.26) and biomarker (ρBAI = 0.20). The ICC values were 0.68 for unadjusted sodium and 0.54 for energy-adjusted sodium intake. The weighed Kappa scores were 0.49 (p<0.01) and 0.260 (p = 0.02) for unadjusted and adjusted sodium intake, respectively. Although the FFQ-FHS is reproducible, it is not valid for the assessment of sodium intake and cannot be the sole instrument used for this purpose. [ABSTRACT FROM AUTHOR]

Introduction: In this work, a flexible, and wearable point-of-care (POC) device integrated on a pain relief patch as wearable colorimetric sensors have been developed for sweat analysis, such as lactic acid, sodium ions, and pH simultaneously. Herein, the patch has still functioned as pain relief, while it allows for sweat monitoring during exercise, and in daily activities. Methods: It was constructed on cotton cloth using wax printing technology (batik stamp) as cloth-based microfluidic devices (CMDs). Here, it uses micro volumes of samples to perform the reaction in the sensing zones, where the sensitive reagents are immobilized so that it can collect and analyze the sweat (lactic acid, sodium ions, and pH) as the model for sweat analytes. The colorimetric analysis was conducted via a smartphone camera by using a free app (Color Grab) for a color image analysis that uses for quantitative analysis or naked eye for semi-qualitative analysis. Results: The ΔRGB value of the CMDS shows the excellent linear correlation vs analytes concentration, where the coefficient of correlations was found for lactic acid (R² = 0.994), sodium ion (R² = 0.998), and pH (R² = 0.994). The ΔRGB value shows the appropriate color value for the linear correlation of the analyte target concentrations in the sweat samples. Here, the limit of detection (LOD) was found at 45.73 µg/mL for lactic acid and 56.46 µg/mL for sodium ions. The reproducibility was found at 0.79% and 0.89%, for lactic acid and sodium ions respectively. Conclusion: It was applied for sweat analysis during exercise, and the results show in agreement with the standard methods used in a clinical laboratory. [ABSTRACT FROM AUTHOR]

Minerals provide micronutrients that function in various ways in the body, and they are necessary for the survival of animals. In this study, we first compared the mineral content of foods of wild Japanese macaques in lowland Yakushima with that of monkey chow used for many years to feed captive macaques and specifically formulated to obtain good health in captive macaques (National Research Council [NRC] recommendations). Second, we clarified the mineral balance in captive individuals when feeding them monkey chow to clarify the digestibility/bioavailability of the minerals. Third, we investigated the physiological response when we experimentally increased sodium intake. In the lowland of Yakushima, which is in the vicinity (<800 m) of the coast, animals, fungi, and mature leaves had high sodium contents compared with NRC recommendations. The calcium contents of mature leaves and animals were higher than the NRC recommendations. The overall mineral intake in this population was lower than that in the captive animals for calcium, phosphorus, sodium, and iron, while similar for magnesium and higher in potassium. Patterns in the intake and excretion of minerals indicated that excretion was mostly from urine and not from feces, and apparent digestibility was high for sodium. This tendency was opposite for calcium, magnesium, and phosphorus and intermediate for potassium. A sodium‐provisioning experiment showed that fecal aldosterone concentration remained low in both control and sodium‐provisioning conditions so the macaques do not need reabsorb sodium in the kidneys. Therefore, sodium content in the monkey chow, which is slightly lower than the NRC recommendation, seemed high enough so that the macaques could avoid the need to reabsorb sodium in the kidneys. We advocate similar studies for other primate populations or species to better understand the role of mineral concentrations on food selection and to identify potential mineral deficiencies. Highlights: We revealed the major mineral contents of foods of wild Japanese macaques in lowland Yakushima, which is in the vicinity of the coast.Sodium‐provisioning experiments on captive individuals suggest that sodium content of monkey chow, which slightly lower than the recommendations, is sufficient to fulfill the sodium requirements. [ABSTRACT FROM AUTHOR]

Objective: In 2015, the Victorian Salt Reduction Partnership launched a 4-year multifaceted salt reduction intervention designed to reduce salt intake by 1 g/d in children and adults living in Victoria, Australia. Child-relevant intervention strategies included a consumer awareness campaign targeting parents and food industry engagement seeking to reduce salt levels in processed foods. This study aimed to assess trends in salt intake, dietary sources of salt and discretionary salt use in primary schoolchildren pre- and post-delivery of the intervention. Design: Repeated cross-sectional surveys were completed at baseline (2010–2013) and follow-up (2018–2019). Salt intake was measured via 24-h urinary Na excretion, discretionary salt use behaviours by self-report and sources of salt by 24-h dietary recall. Data were analysed with multivariable-adjusted regression models. Setting: Victoria, Australia. Participants: Children aged 4–12 years Results: Complete 24-h urine samples were collected from 666 children at baseline and 161 at follow-up. Mean salt intake remained unchanged from baseline (6·0; se 0·1 g/d) to follow-up (6·1; 0·4 g/d) (P = 0·36), and there were no clear differences in the food sources of salt and at both time points approximately 70 % of children exceeded Na intake recommendations. At follow-up, 14 % more parents (P = 0·001) reported adding salt during cooking, but child use of table salt and inclusion of a saltshaker on the table remained unchanged. Conclusion: These findings show no beneficial effect of the Victorian Salt Reduction Partnership intervention on children's salt intake. More intensive, sustained and coordinated efforts between state and federal stakeholders are required. [ABSTRACT FROM AUTHOR]

In-depth mineralogical understanding and characterization are necessary to explore potential applications of clinoptilolites. In this study, the clinoptilolite collected from quarries and identified as stilbite microscopically and spectroscopically was subjected to physical and chemical treatments for the synthesis of modified stilbites, which were further evaluated for determining their removal efficiencies on ammonical contaminant in a predetermined concentration range from various source of aquaculture water namely fish pond, aquaponics and ornamental under laboratory condition. High-resolution transmission electron microscope results revealed that stilbite was rod-shaped in all forms but physically modified stilbite contains some nano-zeolite particles, synthesized probably due to heat treatment. The natural zeolite (stilbite) and microwave sodium acetate treated stilbite were found to be most effective in ammonia removal, hence both these products were further evaluated for the removal of cadmium and lead under laboratory conditions and for the ammonia removal in fish pond water under wet lab conditions. The results showed that these zeolites at 10–100 mg/L and 100–200 mg/L had a better removal efficiency of ammonical and metallic contaminants, respectively. Fish samples were taken at particular intervals to determine oxidative stress parameters, i.e., superoxide dismutase and catalase enzyme activities were found to be increased in control fish samples without treatment due to abiotic stress caused by higher ammonia concentration. The levels of oxidative stress markers are decreased in the treatments with zeolite-stilbite which brings to light its potential efficiency in alleviating stress in fish. This study revealed the potential of natural and abundantly available native zeolite-stilbite and its chemically modified form in relieving ammonical stress from the aquaculture system. This work has potential applications for the environmental management of aquaculture, ornamental fisheries, and aquaponics. [ABSTRACT FROM AUTHOR]

Background: Reducing dietary salt intake is the method recommended by the experts as the non-pharmacological treatment of hypertension. The purpose of this study was to evaluate the amount of dietary sodium intake by hypertensive patients and to analyze the factors affecting sodium intake. The frequency of consumption of dietary products with high sodium content was also analyzed. Material and methods: We recruited for the study 60 patients with uncomplicated chronic hypertension, between 40 and 80 years old. A proprietary questionnaire was used during the study. The first part of the questionnaire included questions about gender, age, body weight, body height. The second part was a questionnaire on the frequency of consumption of sodium-rich products. It included 6 food groups. Another component of the study was a 24-hour dietary recall collected from two working days and one holiday. Analysis of the patient's diet was carried out using ALIANT software. The database was created in Microsoft Excel and statistical analyses were performed using SPSS version 28. Results: In the study group, all respondents exceeded the salt intake standards recommended by scientific societies. The amount of sodium intake among men was significantly higher than in women (p = 0.011). There was no correlation between age, body mass index, place of residence or education and daily sodium intake. Among sodium-containing foods, patients most frequently consumed pizza, with 76.67% of respondents consuming it once a month or more often. The most commonly used condiment was table salt, used by 95% of respondents. Conclusions: Patients suffering from uncomplicated hypertension do not achieve the target of dietary sodium restriction to the values recommended in scientific guidelines. As dietary sodium intake standards are exceeded, hence the need for more intensive nutrition education among hypertensive patients. [ABSTRACT FROM AUTHOR]

Air pollution may increase the risk of hypertension (HTN) by increasing oxidative stress and inflammation, and reducing sodium excretion. Potassium intake may reduce the risk of HTN through sodium excretion and reduce inflammation and oxidative stress. This study is aimed at investigating the association between air pollutants and HTN and whether these associations differ based on the potassium intake data of Korean adults from the 2012–2016 Korean National Health and Nutrition Examination Survey (KNHANES). This cross-sectional study used data from KNHANES (2012–2016) combined with annual air pollutant data from the Ministry of Environment using administrative units. We included 15,373 adults who responded to the semi-food frequency questionnaire. Associations between ambient PM10, SO2, NO2, CO, and O3 with HTN according to potassium intake were assessed using the survey logistic regression model for complex samples analysis. After adjusting for potential covariates such as, age, sex, education level, smoking status, family income, alcohol consumption, body mass index (BMI), exercise status, and survey year, as the air pollutant score considering the five air pollutants increased (severe air pollution), the prevalence of HTN increased in a dose-dependent manner (p for trend < 0.001). Meanwhile, in the adults with higher potassium intake and who were exposed to lowest levels of air pollutants score (score = 0), the ORs of HTN were significantly lower (OR = 0.56, 95% CI: 0.32–0.97). In conclusion, our study suggests that exposure to air pollutants may increase the prevalence of HTN among Korean adults. However, high potassium intake may help prevent HTN caused by air pollutants. [ABSTRACT FROM AUTHOR]

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in readyto-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees. [ABSTRACT FROM AUTHOR]

Background: Cardiovascular diseases (CVDs) are the second leading cause of total deaths in Canada. High blood pressure is the main metabolic risk factor for developing CVDs. It has been well established that excess consumption of sodium adversely affects blood pressure. Canadians' mean sodium intakes are well above recommended levels. Reducing dietary sodium intake through food reformulation has been identified as a cost-effective intervention, however, dietary sodium intake and the potential health impact of meeting recommended sodium intake levels due to food reformulation have not been determined in Canada. Objective: This study aimed to 1) obtain robust estimates of Canadians' usual sodium intakes, 2) model sodium intakes had foods been reformulated to align with Health Canada's sodium reduction targets, and 3) estimate the number of CVD deaths that could be averted or delayed if Canadian adults were to reduce their mean sodium intake to recommended levels under three scenarios: A) 2,300 mg/d–driven by a reduction of sodium levels in packaged foods to meet Health Canada targets (reformulation); B) 2,000 mg/d to meet the World Health Organization (WHO) recommendation; and C) 1,500 mg/d to meet the Adequate Intake recommendation. Methods: Foods in the University of Toronto's Food Label Information Program 2017, a Canadian branded food composition database, were linked to nationally representative food intake data from the 2015 Canadian Community Health Survey–Nutrition to estimate sodium intakes (and intakes had Health Canada's reformulation strategy been fully implemented). The Preventable Risk Integrated ModEl (PRIME) was used to estimate potential health impact. Results: Overall, mean sodium intake was 2758 mg/day, varying by age and sex group. Based on 'reformulation' scenario A, mean sodium intakes were reduced by 459 mg/day, to 2299 mg/day. Reducing Canadians' sodium intake to recommended levels under scenarios A, B and C could have averted or delayed 2,176 (95% UI 869–3,687), 3,252 (95% UI 1,380–5,321), and 5,296 (95% UI 2,190–8,311) deaths due to CVDs, respectively, mainly from ischaemic heart disease, stroke, and hypertensive disease. This represents 3.7%, 5.6%, and 9.1%, respectively, of the total number of CVDs deaths observed in Canada in 2019. Conclusion: Results suggest that reducing sodium intake to recommended levels could prevent or postpone a substantial number of CVD deaths in Canada. Reduced sodium intakes could be achieved through reformulation of the Canadian food supply. However, it will require higher compliance from the food industry to achieve Health Canada's voluntary benchmark sodium reduction targets. [ABSTRACT FROM AUTHOR]

Dietary salt (NaCl) is essential to an organism's survival. However, today's diets are dominated by excessive salt intake, which significantly impacts individual and population health. High salt intake is closely linked to cardiovascular disease (CVD), especially hypertension, through a number of well‐studied mechanisms. Emerging evidence indicates that salt overconsumption may also be associated with metabolic disorders. In this review, we first summarize recent updates on the mechanisms of salt‐induced CVD, the effects of salt reduction and the use of salt substitution as a therapy. Next, we focus on how high salt intake can impact metabolism and energy balance, describing the mechanisms through which this occurs, including leptin resistance, the overproduction of fructose and ghrelin, insulin resistance and altered hormonal factors. A further influence on metabolism worth noting is the reported role of salt in inducing thermogenesis and increasing body temperature, leading to an increase in energy expenditure. While this result could be viewed as a positive metabolic effect because it promotes a negative energy balance to combat obesity, caution must be taken with this frame of thinking given the deleterious consequences of chronic high salt intake on cardiovascular health. Nevertheless, this review highlights the importance of salt as a noncaloric nutrient in regulating whole‐body energy homeostasis. Through this review, we hope to provide a scientific framework for future studies to systematically address the metabolic impacts of dietary salt and salt replacement treatments. In addition, we hope to form a foundation for future clinical trials to explore how these salt‐induced metabolic changes impact obesity development and progression, and to elucidate the regulatory mechanisms that drive these changes, with the aim of developing novel therapeutics for obesity and CVD. [ABSTRACT FROM AUTHOR]

The high incidence of sodium overconsumption in the general population has led sodium reduction in commercial food products to become a topic of importance in the food industry. In order to bridge the gap between sodium reduction understanding in the food industry and academia, focus groups and individual interviews of food industry professionals were conducted. Sodium reduction and influence from external entities such as federal regulations and consumer insight were prominent in the nutritional concerns of food industry professionals. A large variety of sodium reduction strategies were introduced with discussion on the many factors that contribute to their potential for success. Flavor modification methods were most prevalent in the discussion, with particular focus on potassium chloride and incorporating umami taste. Factors that frequently positively contributed to a strategy's success include maintaining functionality and/or important sensory attributes, inexpensive to implement, and being perceived as clean label. Conversely, factors that negatively affect success include adversely impacting flavor, being considered not clean label, and high costs of implementation. Foods important for future sodium reduction varied widely, although those were largely products with high sodium density. Future efforts toward reducing sodium overconsumption and sodium content in the food supply fell into three categories: consumer‐focused, industry‐focused, and research‐focused. Of particular importance for future efforts included greater regulatory pressure and more consumer nutritional education. Findings suggest that future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food industry, or research alone. [ABSTRACT FROM AUTHOR]

The popularity of sourdough bread has increased, however, traditional methods and ingredients may not always be used. This study compared the Australian bread category (October 2019 and 2021), examining nutrition and health issues with a specific focus on sourdough products. Data from Sydney supermarkets (Aldi, Coles, IGA, Woolworths) and a bakery franchise (Bakers Delight) collected ingredients, nutrition information and on-pack claims. Product numbers increased 20% between time points (n = 669 v n = 800), led by flatbread (+100%). Sourdough (14%) grew +50% ahead of traditional white wheat (+35%), gluten-free (+12%), wholemeal (+5%) and multigrain bread (–31%). Half of all products (n = 408) met the Healthy Food Partnership sodium reformulation targets. Fermentation claims increased by 86% although products included non-traditional ingredients. Whole grain varieties (25%) remain the most nutritious choice within the category. Without a definition, fermentation claims may distract consumers, creating a "health halo" for sourdough products although health benefits are yet to be substantiated. [ABSTRACT FROM AUTHOR]

The vibration and rotation energy levels of many molecules are in the terahertz (THz) band, so THz spectroscopy can be used to qualitatively identify substances. However, the THz spectrum of most molecules in aqueous solution is completely different from that of solid molecules, and they have strong absorption characteristics for THz waves. In this study, a microfluidic chip with very low THz wave absorption was designed, and the THz transmission spectra of food-additive sodium hexametaphosphate solution and sodium pyrophosphate solution were measured using THz time domain spectroscopy (THz-TDS). The results show that the THz transmission spectral intensity of the two sodium salt solutions increases with the increase of solution concentration, which is due to the influence of ion hydration process on hydrogen bonds between water molecules and changes the absorption of THz waves by water. This method lays a foundation for further study of the THz characteristics of electrolyte solutions. [ABSTRACT FROM AUTHOR]

Background: Diets high in sodium are a risk factor for cardiovascular disease (CVD). Latin American countries (LAC) consume more than double the recommended sodium levels. Research uptake in dietary sodium reduction policies has been inconsistent in LAC, and the factors impacting research uptake are largely unknown. This study aimed to describe the barriers and facilitators to the uptake of research into sodium reduction policies from a funded research consortium with 5 LAC (Argentina, Brazil, Costa Rica, Paraguay, and Peru). Methods: A qualitative case study included 5 researchers and 4 Ministry of Health officers from the funded consortium. Dimensions from Trostle's framework of actors, content, context, and process and relative advantages from the Diffusion of Innovation informed the semistructured interview guide and analysis. One-on-one interviews were completed from November 2019 to January 2020. The participants validated transcripts, coded, and analyzed using NVivo software. Results: Key barriers to policy advancements included 1) conflicts of interest from the food industry and some government actors; 2) government turnover resulting in policy and personnel changes; 3) a lack of human and financial resources; and 4) and communication gaps among key actors. Key facilitators to policy advancement included: 1) the content and quality of health economic, food supply, and qualitative data; 2) support, technical assistance, and alliances with the government, non-governmental organizations, and international experts; and 3) researchers enhanced skillsets facilitated with communication and dissemination with policymakers. Conclusion: Researchers and policymakers are faced with several barriers and facilitators on research uptake in policies and programs in LAC; these factors should be addressed and leveraged to advance sodium reduction policy development. Future LAC studies can draw from the insights and lessons learned from this case study and apply the results to future efforts on policy nutrition to promote healthy eating and reduce CVD risk. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The application of sodium cation in electrochemical devices has been considered an alternative technology for energy storage applications. Water-in-salt electrolyte (WiSE) combined with dual-carbon electrodes can be considered an emerging eco-friendly alternative, however, several problems remain in debate, e.g., what is the ion-storage mechanism? Thus, we carried out molecular dynamics investigations considering three different dual-carbon sodium-WiSE cells at different salt/water concentrations, namely, 4.50, 6.76, and 9.25 mol kg−1. Furthermore, we employed the constant potential model to simulate the charging behavior of these systems at two potential differences, namely, Δ Ψ = 1 V and 2 V. The best results for the total accumulated charge at 2 V were from the 6.76 m and 9.25 m systems. From the analysis of the evolution of the local charge on the electrodes, we identified a crucial role in the mutual ions migration inside both the positive and negative sides of the dual-carbon. In general, cations are driven into the pores coordinated by water molecules and keep their solvation shell during all the simulation time. Except when they are highly confined into narrow pores, where they have fewer water molecules in their surroundings. Therefore, from our simulations and analyses, the storage mechanisms are associated with sodium adsorption together with H 2 O co-embedding. [Display omitted] [ABSTRACT FROM AUTHOR]

To preliminarily explore a nondrug intervention method and evaluate its effects (sleep quality, physical examination indicators, and general physical symptoms) on people with sleep disorders. The intervention was based on regular balneotherapy, coupled with targeted health education, appropriate exercise, diet management, and other sleep-promoting measures. It was the combined effects that we evaluated. We recruited 31 volunteers with sleep disorders to receive a 7-day sleep-promoting experience in Tianxing International Hot Spring City, Nanchuan District, Chongqing. The intervention adopted a plan that combined balneotherapy with various sleep-promoting measures. Persisting baths in hot springs 1–2 times per day targeted health lectures about 1 h every morning, appropriate exercise every day (sleep-aid yoga, forest hiking, morning exercises, etc.), and diet management (the principle is to control oil, salt, and sugar, diversify food, keep meat and vegetable balanced, and control total calories. The dinner is light and easy to digest). During the intervention period, all participants followed the above intervention plan, and they lived in the spa resort to accept unified arrangement. This study adopted a self-contrast method by comparing the changes in sleep quality, physical examination indicators, and general physical symptoms before and after the intervention through physical examinations and questionnaire surveys. After the intervention, the subjects' total score of Insomnia Severity Index (ISI) decreased significantly (P = 0.006), and all seven dimensions showed a decrease, four of which included early morning awakening, sleep dissatisfaction, noticeability of sleep problems by others, and distress caused by sleep problems decreased significantly (all P < 0.05). The subjects' body mass index, waist circumference, fasting blood glucose, and triglycerides decreased significantly (all P < 0.05), and systolic blood pressure increased significantly (P = 0.006). Total cholesterol, high-density lipoprotein, low-density lipoprotein, and diastolic blood pressure did not change significantly (all P > 0.05). To some extent, all general health problems were improved than before the intervention (the improvement rate was up to 70% or more). The non-pharmacological intervention of balneotherapy combined with various sleep-promoting measures showed positive effects on sleep quality, general physical symptoms, and some physical examination indicators of sleep disorders. This comprehensive intervention may be an effective way to improve people's health with sleep disorders. [ABSTRACT FROM AUTHOR]

The use of sodium in processed foods, including meats, has been in existent over centuries. Its use is mainly as a food and meat processing aid, and a preservative and flavourant. Even with modern methods of food processing, sodium is still essential in food and meat derivatives due to different dietary demands by consumers. Sodium chloride, sodium nitrate and nitrite are common in meat processing for various uses such as curing, smoking and brining. Due to the increasing global sodium intake, chronic adverse health effects, such as cardiovascular diseases, hypertension, stroke, cancers, among others, have also been on the rise, particularly in urban areas. African countries have a proportional increase of dietary sodium due to the adoption of western diets with high sodium and saturated fats. Subsequently, South Africa promulgated legislation that prescribed the first mandatory sodium limits in 2013. The purpose of this review is to determine, (1) the sodium reduction interventions agreed by African states in forums and meetings in the past five years (2017-2021) and, (2) sodium reduction strategies recommended through research by African scholars. This systemic review was conducted from English literature published between 2017 and 2021, using Science web, MEDLINE, CINAHL, PsycINFO, Science Direct, PubMed, Google Scholar, with a specific focus on African countries. From the findings of this systemic review, there were minimal sodium reduction interventions by African states, emanating from published forums and meetings, to establish collaborated sodium reduction strategies in processed foods. The studies conducted by African scholars in the past five years recommended sodium reduction interventions, such as legislative framework, product reformulation, monitoring models and consumer awareness, with most studies done in South Africa. It is evident that to have a meaningful impact on the control and reduction of dietary sodium, African countries require existing diplomacies to collaborate on sodium reduction efforts with public and private partnerships; this can be coordinated through inter-trade treaties among the African states. This requires an increase in research, commitment and the will to reduce dietary sodium in processed foods and meat by all member states. [ABSTRACT FROM AUTHOR]

Objective: Excess salt consumption is causally linked with stomach cancer, and salt intake among adults in Vietnam is about twice the recommended levels. The aim of this study was to quantify the future burden of stomach cancer that could be avoided from population-wide salt reduction in Vietnam. Design: A dynamic simulation model was developed to quantify the impacts of achieving the 2018 National Vietnam Health Program (8 g/d by 2025 and 7 g/d by 2030) and the WHO (5 g/d) salt reduction policy targets. Data on salt consumption were obtained from the Vietnam 2015 WHO STEPS survey. Health outcomes were estimated over 6-year (2019–2025), 11-year (2019–2030) and lifetime horizons. We conducted one-way and probabilistic sensitivity analyses. Setting: Vietnam. Participants: All adults aged ≥ 25 years (61 million people, 48·4 % men) alive in 2019. Results: Achieving the 2025 and 2030 national salt targets could result in 3400 and 7200 fewer incident cases of stomach cancer, respectively, and avert 1900 and 4800 stomach cancer deaths, respectively. Achieving the WHO target by 2030 could prevent 8400 incident cases and 5900 deaths from stomach cancer. Over the lifespan, this translated to 344 660 (8 g/d), 411 060 (7 g/d) and 493 633 (5 g/d) health-adjusted life years gained, respectively. Conclusions: A sizeable burden of stomach cancer could be avoided, with gains in healthy life years if national and WHO salt targets were attained. Our findings provide impetus for policy makers in Vietnam and Asia to intensify salt reduction strategies to combat stomach cancer and mitigate pressure on the health systems. [ABSTRACT FROM AUTHOR]