Reducing salt in foods: practical strategies.

Part 1 Dietary salt, health and the consumer: Dietary salt intake: sources and targets for reduction Dietary salt, high blood pressure and other harmful effects on health Health issues relating to monosodium glutamate use in the diet Dietary salt and flavour: mechanisms of taste reception and physiological controls Dietary salt and the consumer: reported consumption and awareness of associated health risks Consumer responses to low-salt food products Improving the labelling of the salt content of foods. Part 2 Strategies for salt reduction in food products: Technological functions of salt in food products Microbial issues in reducing salt in food products Sensory issues in reducing salt in food products The use of bitter blockers to replace salt in food products. Part 3 Reducing salt in particular foods: Reducing salt in meat and poultry products Reducing salt in seafood products Reducing salt in bread and other baked products Reducing salt in snack products Reducing salt in cheese and dairy spreads Reducing salt in canned foods.