Household Salt Storage and Seasoning Consumption Are Predictors of Insufficient Iodine Status Among Pregnant Women in Southeastern Brazil.

Iodine deficiency in pregnancy may lead to adverse maternal and fetal outcomes, including impaired child development. Sociodemographic factors and different dietary habits may be related to iodine status in pregnant women. The aim of this study was to evaluate the iodine status and its predictors among pregnant women in a city of Southeastern Brazil. This cross-sectional study was conducted with 266 pregnant women receiving prenatal care in 8 primary health care units. Sociodemographic, obstetric and health, habits of acquisition, storage and consumption of iodized salt, and dietary iodine intake data were collected through a questionnaire. The iodine content was evaluated in urinary iodine concentration (UIC), household salt and seasonings, and drinking water samples. Pregnant women were categorized into three groups according to the UIC, determined by iodine coupled plasma-mass spectrometry (ICP-MS): insufficient (< 150 µg/L), adequate (150-249 µg/L), and more than adequate iodine nutrition (≥ 250 µg/L). The median (p25-p75) UIC was 180.2 µg/L (112.8-262.7). It was found 38% and 27.8% of insufficient and more than adequate iodine nutrition, respectively. Number of gestations, KI content of supplement, alcohol consumption, salt storage, and frequency of using industrialized seasoning were associated to iodine status. Alcohol consumption (OR = 6.59; 95%CI 1.24-34.87), pack the salt in opened container (OR = 0.22; 95%CI 0.08-0.57), and use industrialized seasoning weekly (OR = 3.68; 95% CI 1.12-12.11) were predictors of iodine insufficiency. The pregnant women evaluated have adequate iodine nutrition. Household salt storage and seasoning consumption were risk factors for insufficient iodine status.

The epidemiological burden of reducing salt intake in Paraguay: A modeling study / A carga epidemiológica da redução do sal no Paraguai: um estudo de modelagem

ABSTRACT Objective This study aims to estimate the epidemiological burden of excessive salt intake reduction and achieve the World Health Organization salt reduction target for 2025 in Paraguay, in 2019. Methods We used the Preventable Risk Integrated Model, a comparative risk assessment macro-simulation model, to estimate the averted deaths, disease incidence, and disability-adjusted life years from cardiovascular disease attributable to salt intake in the population of Paraguay for different salt reduction policy scenarios. Results As a result, in Paraguay, excessive salt intake (over 5 g/day) is responsible for approximately 2,656 cardiovascular disease deaths (95% Uncertainty Interval: 1,250-3,765), 4,816 cardiovascular disease cases (95% UI: 2,251-6,947), and 60,529 disability-adjusted life years (95% UI: 27,828-86,258) per year. By reducing salt consumption by 30%, as recommended by the World Health Organization until 2025, approximately 1,188 deaths (95% UI: 520 to 1,820), 2,100 incident cases (95% UI: 923-3,234), and 27,272 disability-adjusted life years (95% UI: 11,999-41,675) from cardiovascular disease could be averted every year. Conclusion In conclusion, the burden of cardiovascular disease attributable to excessive salt intake is significant and salt reduction policies must become a priority in Paraguay.

RESUMO Objetivo Este estudo visa estimar a carga epidemiológica do consumo excessivo de sal e o alcance da meta da Organização Mundial de Saúde para 2025 no Paraguai, em 2019. Métodos Foi usado um modelo de avaliação comparativa de risco (Preventable Risk Integrated Model) para análise comparativa de risco para estimar mortes, casos incidentes e anos de vida ajustados por incapacidade (DALYs) por doenças cardiovasculares atribuíveis ao consumo excessivo de sal na população paraguaia em diferentes cenários. Resultados No Paraguai, o consumo excessivo de sal é responsável por aproximadamente 2.656 mortes (Intervalo de Incerteza 95%: 1.250-3.765), 4.816 casos incidentes (95% II: 2.251-6.947) e 60.529 DALYs (95% II: 27.828-86.258) por doenças cardiovasculares por ano. Com uma redução de 30% no consumo de sal, como recomendado pela Organização Mundial de Saúde até 2025, aproximadamente 1.188 mortes (95% II: 520-1.820), 2.100 casos incidentes (95% II: 923-3.234) e 27.272 DALYs (95% II: 11.999-41.675) por doenças cardiovasculares poderiam ser prevenidos ou adiados por ano. Conclusão Concluiu-se que a carga de doenças cardiovasculares atribuível ao consumo excessivo de sal no Paraguai é significante e políticas de redução deveriam ser priorizadas no país.

Estimation of Sodium Availability and Food Sources from 2018 to 2019 and Its Trends during the 2004-2019 Period in Costa Rica.

Sodium availability and food sources in 2018−2019 were estimated and trends analyzed for 15 years (2004−2019) in Costa Rica. Food purchase records from the National Household Income and Expenditure Survey (ENIGH) 2018−2019 were converted to energy and sodium using food composition tables measuring "apparent consumption". Foods were classified by sodium content. ENIGH is a probabilistic, stratified, two-stage and replicated national survey, carried out regularly by the national statistics institution. Results from the 2004−2005 and 2012−2013 ENIGHs came from previous analysis. Differences between periods were determined through descriptive and inferential statistics. The available sodium adjusted to 2000 kcal/person/day was 3.40, 3.86, and 3.84 g/person/day (g/p/d) for periods 2004−2005, 2013−2014, and 2018−2019, respectively. In this last period, this was 3.94 urban and 3.60 g/p/d rural (p < 0.05), with a non-linear increase with income. During 2004−2019 sodium from salt and salt-based condiments increased from 69.5 to 75.5%; the contribution of common salt increased, from 60.2 to 64.8% and condiments without added salt from 9.3 to 10.7%. From 2012−2013 to 2018−2019, processed and ultra-processed foods with added sodium intake increased from 14.2 to 16.9% and decreased in prepared meals (7.2 to 2.8%). Costa Rica has been successful in reducing salt/sodium available for consumption; after a 12% increase of salt consumption between 2004−2005 and 2012−2013, to a level almost twice as high as recommended, it has stabilized in the last period.

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.

The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. PRACTICAL APPLICATIONS: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix.

Concentración de fluoruros en la sal de uso doméstico comercializada en Montevideo, Uruguay / Concentration of fluorides in household salt marketed in Montevideo, Uruguay / Concentração de flúor no sal de uso doméstico comercializado em Montevidéu, Uruguai

Objetivos: Evaluar la concentración de fluoruro en la sal de mesa disponible comercialmente en Montevideo, Uruguay. Método: Fueron analizados catorce paquetes de sal para determinar la concentración de iones fluoruro libres. Las muestras se pesaron, se diluyeron en agua desionizada, se mezclaron con TISAB II y se utilizó un electrodo específico conectado a un analizador de iones para determinar la concentración de fluoruro Resultado: La mayoría de los paquetes presentaron valores inferiores a 250 mgF / kg. Las muestras de sal gruesa mostraron concentraciones mayores a las de sal fina (p <0.05). Aquellas conteniendo fluoruro de sodio presentaron mayor concentración de fluoruro que aquellas conteniendo fluoruro de potasio (p <0.05). Dos marcas presentaron concentraciones de fluoruro cercanas a las informadas en el envase. Conclusiones: Las sales de mesa comercializadas en Montevideo, Uruguay presentaron gran variabilidad en las concentraciones de fluoruro

Objectives: The aim of this study was to evaluate the concentration of fluoride (F) in household salt marketed in Montevideo, Uruguay. Methods: Fourteen household salt brands marketed in Montevideo, Uruguay were analyzed to determine the F concentrations. Salt samples were prepared and F concentrations were determined using a fluoride-specific electrode connected to an ion analyzer. Results: Most of the salt brands showed values lower than 250 mgF/kg. Coarse salt samples showed higher F concentrations compared to the refined salt samples (p < 0.05). Salt brands contained sodium fluoride presented higher F concentrations than salt brands contained potassium fluoride (p < 0.05). Only two brands had F concentrations close to that informed in product packages. Conclusions: Household salt brands marketed in Montevideo (Uruguay) present a great variability in their F concentrations.

O objetivo deste estudo foi avaliar as concentrações de flúor (F) no sal de uso doméstico comercializado em Montevidéu, Uruguai. Métodos: Quatorze marcas de sal doméstico comercializadas em Montevidéu (Uruguai) foram analisadas para determinar as concentrações de F. As amostras de sal foram preparadas e as concentrações de flúor foram determinadas através de um eletrodo específico para F conectado a um analisador de íons. Resultados: A maioria das marcas de sal mostraram valores menores que 250mgF/ kg. Amostras de sal grosso apresentaram as maiores concentrações de F comparadas às amostras de sal refinado (p < 0,05). Apenas duas marcas tiveram as concentrações de F próximas àquelas informadas nas embalagens dos produtos. Conclusões: As marcas de sal de uso doméstico comercializadas em Montevidéu (Uruguai) apresentam uma grande variabilidade em suas concentrações de F.

Iodine nutritional status in urban and rural Mexican schoolchildren. / Estado nutricional de yodo en niños escolares mexicanos de zonas urbanas y rurales.

INTRODUCTION: Deficient or excess iodine intake has effects on human health. Assessment of the prevalence and risk factors in children can therefore support effective prevention or treatment. METHOD: A cross-sectional probabilistic study in 631 children aged 5 to 12 years in whom iodine levels were measured in urine and salt samples. Results are reported by type of location and indigenous condition. Association of these variables to urinary iodine levels was assessed using a binary logistic regression. RESULTS: Median urinary iodine level was 278.4µg/L (177.3-360.9, IQR), 13.2% of children assessed had iodine levels <100µg/L, and 41.8% had values ≥300µg/L. Indigenous schoolchildren had the greatest risk of urinary iodine levels <100µg/L (ß = 2.29, CI 1.1-4.6, p <.05), while children from urban and non-indigenous localities had a high risk of iodine levels >300µg/L (ß = 2.2, CI 1.3 -3.9, p <.01, and ß = 3.8, CI 2.2-6.5, p <.01 respectively). Median iodine level in salt was 35.9ppm (29.1-42.4 IQR), and there were no differences in iodine levels in salt by type of location or ethnicity. CONCLUSIONS: In Mexican schoolchildren living in rural and indigenous areas, iodine levels <100µg/L have not been eradicated. There was high prevalence of urinary iodine levels ≥300µg/L in schoolchildren living in urban areas which was associated to high sodium intake from processed food.

The Science of Salt: A global review on changes in sodium levels in foods.

This review aims to summarize and synthesize studies reporting on changes in sodium levels in packaged food products, restaurant foods, and hospital or school meals, as a result of salt reduction interventions. Studies were extracted from those published in the Science of Salt Weekly between June 2013 and February 2018. Twenty-four studies were identified: 17 assessed the changes in packaged foods, four in restaurant foods, two in hospital or school meals, and one in both packaged and restaurant foods. Three types of interventions were evaluated as part of the studies: voluntary reductions (including targets), labeling, and interventions in institutional settings. Decreases in sodium were observed in all studies (n = 8) that included the same packaged foods matched at two time points, and in the studies carried out in hospitals and schools. However, there was little to no change in mean sodium levels in restaurant foods. The pooled analysis of change in sodium levels in packaged foods showed a decrease in sodium in unmatched food products (-36 mg/100 g, 95% CI -51 to -20 mg/100 g) and in five food categories-breakfast cereals, breads, processed meats, crisps and snacks, and soups. Twenty-two of the 24 studies were from high-income countries, limiting the applicability of the findings to lower resource settings.

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.

This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.

Dietary sources of salt intake in adults and older people: a population-based study in a Brazilian town.

OBJECTIVE: To assess salt intake and its dietary sources using biochemical and self-report methods and to characterize salt intake according to sociodemographic and disease-related variables in a sample of the Brazilian population. DESIGN: Population-based cross-sectional survey. SETTING: Salt intake was assessed by biochemical (24 h urinary Na excretion) and self-report methods (sodium FFQ, 24 h dietary recall, seasoned-salt questionnaire, discretionary-salt questionnaire and total reported salt intake).ParticipantsAdults and older people (n 517) aged 20-80 years, living in Artur Nogueira, São Paulo, Brazil. RESULTS: Mean salt intake based on 24 h urinary Na excretion and total reported salt intake was 10·5 and 11·0 g/d, respectively; both measures were significantly correlated. Discretionary salt and seasoned salt were the most important sources of salt intake (68·2 %). Men in the study consumed more salt than women as estimated by 24 h urinary Na excretion (11·7 v. 9·6 g salt/d; P<0·0001). Participants known to be hypertensive added more salt to their meals but consumed less salty ultra-processed foods. Waist circumference in both sexes and BMI were positively correlated with salt intake estimated by 24 h urinary Na excretion. In addition, regression analysis revealed that being a young male or having a high waist circumference was a predictor of higher salt intake. CONCLUSIONS: Salt intake in this population was well above the recommended amount. The main source of salt intake came from salt added during cooking. Salt intake varied according to sex and waist circumference.

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).(AU)

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).

Sodium content and food additives in major brands of Brazilian children's foods.

The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children's foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants' foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Sodium content and food additives in major brands of Brazilian children's foods / Conteúdo de sódio e aditivos alimentares das maiores marcas de alimentos destinados para crianças brasileiras

Abstract The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children's foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants' foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Resumo O objetivo deste trabalho é avaliar o teor de sódio e a utilização de aditivos em alimentos industrializados destinados às crianças no Brasil. Bancos de dados comerciais foram usados para identificar as principais marcas de alimentos. Foram classificadas como "alimentos para crianças" (n = 214) e "alimentos infantis" (n = 86). Os rótulos nutricionais foram usados para calcular a mediana de sódio (mg/porção, mg/kcal e mg/100g) e a lista de ingredientes comprovou o uso de aditivos alimentares. O teor de sódio encontrado em amostras variou entre as marcas. A quantidade de sódio foi elevada (> 210 mg/porção) em 20% dos produtos. A concentração de sódio superior a 1 mg/kcal em 40% dos produtos com os alimentos salgados representou as maiores quantidades. Mais de 30% das categorias (salgadinho de milho, biscoitos recheados, pão de forma e cereais) não cumpriram as metas de 2014 de redução de sódio. Os aditivos presentes em alimentos de crianças variaram de dois a nove aditivos. No entanto, alguns produtos tiveram mais aditivos, tais como macarrão instantâneo e mini bolo. Alguns alimentos infantis estavam livres de aditivos, mas a maioria dos produtos continha até três. Um constante monitoramento é fundamental para avaliar o progresso na redução de sódio e no limite máximo admissível de aditivos.

Comparison of Iodine Concentrations in Kitchen Salt and Urine with the Thyroid Volume of Schoolchildren from Ribeirão Preto, São Paulo, Brazil: Warning of Worsening After 10 Years of Study.

Background: In 2007 and 2015, two studies were conducted in Ribeirão Preto, São Paulo, Brazil, on schoolchildren of both sexes attending schools of three different socioeconomic levels (school 1: low; school 2: middle; school 3: high). Methods: Iodine concentrations were measured in samples of kitchen salt from the home provided by the schoolchildren and in urine samples, and these levels were compared to the thyroid volume by clinical assessment. Results: In 2007, a marked discrepancy in iodine concentrations was found in salt samples in 300 schoolchildren of both sexes (age range 8-10 years). Urinary iodine excretion >100 µg/L was detected in all cases, and 55.2% had concentrations of >300 µg/L (considered to be the upper limit by the World Health Organization). There was no increase in thyroid volume among the schoolchildren. In 2015, after a change in the norms for salt iodination from 20-60 to 15-45 mg/kg, the study was repeated in 295 schoolchildren (age range 8-10 years) from the same three schools studied previously. An improved standardization of iodine concentration was observed in the salt samples provided by the children, as well as a significant reduction in ioduria, with 10.9% of the samples showing an iodine concentration of <100 µg/L and with a reduction to 30.5% of samples with >300 µg/L. An increase in thyroid volume was also observed in a greater proportion of children from school 1, with a 7.92%, 5.19%, and 0.85% prevalence of goiter at schools 1, 2, and 3, respectively. Conclusions: Despite the limitations of the present study, which include sample size and thyroid evaluation by palpation, it is inferred that the iodination of the Ribeirão Preto schoolchildren studied is adequate. However, the individual iodine intake of some students was <100 µg/L, and some students also had an increased thyroid volume, raising the possibility of a deterioration of iodine intake in 2015 compared to 2007.

Salt and marine products in the Classic Maya economy from use-wear study of stone tools.

Microscopic study of the edges of Late to Terminal Classic Maya (AD 600-900) chert stone tools from the Paynes Creek Salt Works, Belize, indicates most tools were used for cutting fish or meat or working hide, which was unexpected, given the virtual absence of fish or other animal remains at this large salt-production complex. Use-wear study shows that a minority of stone tools have edge-wear from woodworking. Our study suggests that salting fish was a significant activity at the salt works, which corresponds to Roman, Chinese, and other East Asian civilizations, where salt and salted fish were critical components of food storage, trade, and state finance. Based on analogy with modern Maya salt producers at Sacapulas, Guatemala, we provide estimates of the amounts of salt and salted fish produced at the Paynes Creek Salt Works and the implications for the Classic Maya economy. Salt cakes and salted fish were preserved commodities that could be stored and traded in the marketplace.

The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.

The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation.

Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions.

The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.

Baseline and Estimated Trends of Sodium Availability and Food Sources in the Costa Rican Population during 2004-2005 and 2012-2013.

In 2012, Costa Rica launched a program to reduce salt and sodium consumption to prevent cardiovascular disease and associated risk factors, but little was known about the level of sodium consumption or its sources. Our aim was to estimate the magnitude and time trends of sodium consumption (based on food and beverage acquisitions) in Costa Rica. Data from the National Household Income and Expenditure Surveys carried out in 2004-2005 (n = 4231) and 2012-2013 (n = 5705) were used. Records of food purchases for household consumption were converted into sodium and energy using food composition tables. Mean sodium availability (per person/per day and adjusted for a 2000-kcal energy intake) and the contribution of food groups to this availability were estimated for each year. Sodium availability increased in the period from 3.9 to 4.6 g/person/day (p < 0.001). The income level was inversely related to sodium availability. The main sources of sodium in the diet were domestic salt (60%) in addition to processed foods and condiments (with added sodium) (27.4%). Dietary sources of sodium varied within surveys (p < 0.05). Sodium available for consumption in Costa Rican households largely exceeds the World Health Organization-recommended intake levels (<2 g sodium/person/day). These results are essential for the design and implementation of effective policies and interventions.

The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013.

Brazilians consume excessive dietary sodium (4700 mg/d); hence, the reduction of dietary sodium intake has been a Brazilian government priority. A set of strategies has been implemented that includes food and nutrition education initiatives and the reduction in the sodium content of processed foods and foods consumed out of the households. Since 2011, the Ministry of Health has selected priority food categories that contribute to over 90% of sodium intake from processed foods and have set biannual voluntary targets for sodium reduction with food industries to encourage food reformulation. Three rounds of monitoring of the sodium content on food labels have been conducted for instant pasta, commercially produced breads, cakes and cake mixes, cookies and crackers, snacks, chips, mayonnaise, salt-based condiments, and margarine. Between 90% and 100% of the food products achieved the first targets in the 2011-2013 period, and the average sodium content of food categories was reduced from 5% to 21% in these first 2 years. These data show that with close monitoring and government oversight, voluntary targets to reduce the sodium content in processed foods can have a significant impact even in a short time frame. The Brazilian strategy will be continuously monitored to maximize its impact, and, if necessary in the future, a transition to regulatory approaches with stronger enforcement may be considered.

Geochemical characterization of fluoride in water, table salt, active sediment, rock and soil samples, and its possible relationship with the prevalence of enamel fluorosis in children in four municipalities of the department of Huila (Colombia).

Fluoride is an element that affects teeth and bone formation in animals and humans. Though the use of systemic fluoride is an evidence-based caries preventive measure, excessive ingestion can impair tooth development, mainly the mineralization of tooth enamel, leading to a condition known as enamel fluorosis. In this study, we investigated the geochemical characterization of fluoride in water, table salt, active sediment, rock and soil samples in four endemic enamel fluorosis sentinel municipalities of the department of Huila, Colombia (Pitalito, Altamira, El Agrado and Rivera), and its possible relationship with the prevalence of enamel fluorosis in children. The concentration of fluoride in drinking water, table salt, active sediment, rock, and soil was evaluated by means of an ion selective electrode and the geochemical analyses were performed using X-ray fluorescence. Geochemical analysis revealed fluoride concentrations under 15 mg/kg in active sediment, rock and soil samples, not indicative of a significant delivery to the watersheds studied. The concentration of fluoride in table salt was found to be under the inferior limit (less than 180 µg/g) established by the Colombian regulations. Likewise, exposure doses for fluoride water intake did not exceed the recommended total dose for all ages from 6 months. Although the evidence does not point out at rocks, soils, fluoride-bearing minerals, fluoridated salt and water, the hypothesis of these elements as responsible of the current prevalence of enamel fluorosis cannot be discarded since, aqueducts might have undergone significant changes overtime.