The sodium content of salt-reducing foods is not necessarily less optimistic about nutrition labels to buy low-sodium foods

The sodium content of salt-reducing foods is not necessarily less optimistic about nutrition labels to buy low-sodium foods

The decrease is only a relative percentage, not a fixed value

Reduced-salt foods may also be sodium-containing "big households"

【Remind you】

"Get up early and open the door seven things, firewood, rice, oil, salt, sauce and vinegar tea", the importance of salt is self-evident in people's daily life, but excessive salt intake may also cause chronic diseases
such as high blood pressure.
In recent years, with the continuous improvement of people's health awareness, "salt reduction" has become a new trend
of life.

Recently, major domestic e-commerce platforms have launched online promotional activities for the New Year Festival, and foods labeled as "reduced salt" such as salt-reduced soy sauce, reduced-salt squeezed vegetables, and reduced-salt oyster sauce are very popular
with consumers.

Since it is a reduced salt food, there is less salt in it, can you eat it with an open stomach? In this regard, the reporter of Science and Technology Daily interviewed Ruan Guangfeng
, director of the Science and Technology Communication Department of Kexin Food and Health Information Exchange Center.

Foods with reduced salt do not necessarily have less sodium

The main component of ordinary table salt is sodium
chloride.
Many consumers feel that reduced-salt foods are low-sodium foods, which is a big mistake, because some reduced-salt foods are not necessarily low
in sodium.

Through investigation, the reporter found that on the nutrition label of the outer packaging of some salt-reducing foods, the sodium content per 100 grams of food even exceeded 2,000 mg, which is close to the daily sodium content required by the human body (2,000 to 2,500 mg
).

Why is there so much sodium in reduced salt foods?

Ruan Quang Feng told reporters that this is because "the state does not have a unified standard for the sodium content of salt reduction foods", and the specific amount of salt reduction depends on industry self-discipline
.
The reporter learned that according to China's "General Principles of Prepackaged Food Nutrition Labeling", the sodium content of foods that claim to have reduced sodium (salt) content must be reduced by more than
25% compared with reference foods.
To put it simply, if a food wants to claim "salt reduction", you only need to find a familiar similar food for benchmarking, so that the sodium content of the salt reduction food is more than 25% lower than that of the standard food
.

In other words, salt reduction is reduced by a relative percentage, not by an absolute value
.
If the sodium content of the standard food is too high, even if the sodium content is reduced by more than 25%, the sodium content of the salt reduction food may still be high
.

"In addition, the taste of reduced-salt foods may also make consumers inadvertently consume more salt
.
" Ruan Quang Feng added that many consumers pay attention to the taste when choosing food, and some salt reduction condiments have a general salt reduction, but the taste may be much lighter, which leads people to put more salt reduction condiments when cooking to achieve a satisfactory taste
.
"For example, salt-reduced soy sauce has been very popular in recent years, but its taste will be worse
.
The flavor that used to be possible with a spoonful of soy sauce may now require 2 to 3
spoonfuls.
In this way, the total salt intake may be increased
.
”

Look for nutrition labels to buy low-sodium foods

Relevant experts remind that scientific salt reduction needs to start from the "source" and try to buy low-sodium foods
.

"Low sodium is not salt
reduction.
" Nguyen Quang Phong emphasized, "According to the requirements of the General Principles of Nutrition Labeling of Prepackaged Foods, the sodium content per 100 grams of food is less than or equal to 120 mg to be called a low-sodium food
.
Therefore, foods with reduced salt are not necessarily low-sodium foods; On the contrary, many salt-reduced foods still fall into the category
of high-sodium foods.
”

Identifying which foods are low in sodium boils down to the sodium content itself
.
Nutrition labels on prepackaged food packaging bags help consumers understand the sodium content of food
.

Experts said that consumers should pay attention to the sodium content in the nutrition facts table on the outer packaging of the food to see whether it is "per 100 grams" or "per serving"; In the case of "per serving", it is also necessary to look at the number of grams per serving to calculate the sodium content
of the food.

"Eating low-sodium foods, low-sodium salts, etc.
, can control sodium intake to a certain extent, but patients with kidney disease need to consult a doctor and do not blindly choose low-sodium salt
.
" Nguyen Quang Phong added
.

In addition, scientific salt reduction also needs to start from the kitchen and reduce the use of
salt in the cooking process.

Nguyen Quang Phong said that a limited salt spoon can be used in the kitchen, and natural ingredients and spices can be cleverly selected to enhance flavor and freshness, which can increase food diversity while reducing the use of
salt.
For example, flavors can be enhanced with green onions, ginger, garlic, peppers, peppercorns, lemons, and vinegar, among others; Chicken essence, soy sauce, oyster sauce, sauce and other spices contain high sodium, and they should be used in an appropriate amount and reasonable combination
.

"Studies have shown that reducing cooking salt by 5% to 10% usually does not have a significant impact on the taste of dishes, and helps people gradually adapt and develop a light and less
salted diet.
" Nguyen Quang Phong said
.

Finally, salt reduction should not only control the intake of "visible salt" such as salt, chicken essence, monosodium glutamate, soy sauce, etc.
, but also pay attention to reducing the intake
of "invisible salt".
Biscuits, potato chips and other foods have a high sodium content due to the limitations of the production process, even if they are not salty, they should not eat
more.

"Although it is not good to eat too much salt, the sodium in salt is an indispensable element for regulating human physiological functions, and plays an important role in maintaining normal physiological activities and functions of the body.

Nguyen concluded, "We need scientific salt reduction, but we can't overdo it
.
”

(Intern reporter Pei Chenwei)