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食品减盐策略研究进展

  • 向芳
展开
  • (南京旅游职业学院 烹饪与营养学院,江苏 南京,210000)
第一作者:硕士,讲师(通信作者,E-mail:fangsure1@163.com)

收稿日期: 2023-03-01

  修回日期: 2023-03-21

  网络出版日期: 2024-04-17

基金资助

江苏省文化和旅游重点实验室研究项目(1021ZDSY);南京旅游职业学院科研创新团队项目(2021KYTD07)

Research progress of salt reduction strategies

  • XIANG Fang
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  • (Department of Cooking and Nutrition, Nanjing Institute of Tourism & Hospitality, Nanjing 210000, China)

Received date: 2023-03-01

  Revised date: 2023-03-21

  Online published: 2024-04-17

摘要

高血压及心脑血管疾病等慢性非传染性疾病成为威胁人类的首要危险因素,减少食盐摄入被认为是最经济的预防手段之一。该文首先阐述全球减盐的必要性,然后在介绍人体咸味感受机制的基础上,综述不同研究视角下减盐措施的研究进展,如替代盐、咸味肽及咸味增强肽、其他增咸物质、人体多感官协同、食盐结构优化、食品结构优化、高新加工技术等,并对各减盐措施的应用前景和挑战进行总结,旨在为食品工业的减盐实践提供理论依据。

本文引用格式

向芳 . 食品减盐策略研究进展[J]. 食品与发酵工业, 2024 , 50(6) : 350 -358 . DOI: 10.13995/j.cnki.11-1802/ts.035285

Abstract

Chronic non-communicable diseases (NCDs) such as hypertension, cardiovascular, and cerebrovascular diseases have become the leading risk factor threatening human beings, and reducing salt intake is considered to be one of the most economical prevention methods.This paper firstly expounded the necessity of global salt reduction, secondly introduced the mechanism of human saltiness perception, and then reviewed the current salt reduction measures from different research perspectives, such as alternative salt, salty peptides and salt-enhancing peptides, other salt-enhancing substances, human multi-sensory synergy, optimization of the salt structure, optimization of food structure, high-tech processing technology, etc.Finally, the paper summarized the application prospects and challenges of each measure.This review can provide a theoretical reference for the food industry to reduce salt consumption.

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