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salt may raise lead to hypertension by inhibiting the action of an enzyme linked to easing blood flow, says a new joint us-chinese study. researchers from the university of kentucky medical school and taishan medical college report that high salt levels in the blood, as would be observed in people with high salt intake, could significantly suppress the activity of an enzyme called nitric oxide synthase (nos).

a new guidance from the british meat processors association (bmpa) is designed to help manufacturers cut down on salt in their products without compromising quality and safety. the publication provides information and practical tips for businesses on how to reduce salt in meat products, while considering factors such as food safety, labelling and additives.

commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from ireland. salt reductions of up to 29 per cent were achieved by irish scientists without affecting the overall taste and saltiness of the finished product, while formulation with salt substitutes like potassium chloride (kcl) could reduce salt levels even further “without compromising consumer acceptability, salty taste and sensory preference for the meal,” they said.

replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research. writing in the international journal of food science and technology , korean researchers report that potassium chloride can partially replace sodium chloride in mackerel fish fillets, with ascorbic acid (vitamin c) added to ensure antioxidant preservation.

a process that integrates aroma into plastic packaging enhances taste perception and reduces the need for unhealthy ingredients in food products, claims its us developer. pennsylvania-based scentsational technologies said its compelaroma technology encapsulates food and drug administration (fda) approved food grade flavour molecules in the polymeric structure at the time it is been produced.

replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research. writing in the international journal of food science and technology , korean researchers report that potassium chloride can partially replace sodium chloride in mackerel fish fillets, with ascorbic acid (vitamin c) added to ensure antioxidant preservation.

cutting salt intake may slash the long-term risk of cardiovascular disease by up to 35 per cent, says a new multi-centre study from a group of leading us universities. the research, led by nancy cook from harvard medical school and published in the british medical journal , looks set to increase pressure on the food industry to reduce salt content in a wide range of foods.

public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a uk expert. a new study published in the clinical journal of the american society of nephrology (cjasn) questions the scientific logic and feasibility of the decades-long effort to limit salt intake, claiming that such policies have not reduced salt intakes because sodium appetite is controlled by the brain.

the appeal of salt-reduced food formulations confirmed as fresh figures reveal salt sales are on the decline, finds a new report. the message pushed by government and consumer groups that a high-salt diet is detrimental to the health is starting to have an impact. over the past few years, the salt sector has seen sales fall 13 per cent from £23 million in 2000 to about £20 million this year.