In 2015, the Pan American Health Organization (PAHO) published sodium targets for packaged foods, which included two distinct levels: one “regional” and one “lower” target. Changes to the sodium content of the food supply ...

The aim of this study was to characterize the sodium content in commonly consumed away-from-home food in three areas of Metropolitan Lima. We conducted a cross-sectional study, in which twenty frequently consumed foods ...

Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt ...

Currently, labeling is one of the most efficient means for the visual communication of the product with the consumer, through which it is possible to identify quantitative and qualitative properties of the product. In the ...

The meat has high nutritional value, is sensitive to spoilage microorganisms due to high amount of free water and favorable pH, being necessary to use the traditional techniques of drying, salting and fermentation, thus, ...

The growing increase in diseases caused by excessive salt consumption led the Ministry of Health together with the food industries to list some measures to reduce the high levels of sodium. These measures cover a large ...

Ingestion of large amounts of sodium chloride has been associated with increased incidence of hypertension, cardiovascular disease, osteoporosis, incidence of nephrolithiasis, metabolic syndrome and other chronic diseases. ...

Front-of-package warning label (FOPWL) policies incentivize the food industry to reduce the content of regulated nutrients in products. We explored changes in the content of nutrients of concern (sugar, saturated fat, trans ...