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Study explores what food sector needs to know about how to reduce sodium

Study explores what food sector needs to know about how to reduce sodium
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United statesBelle mckenzieYoungsoo leeAubrey duntemanYing yangSoo yeun leeUniversity of illinoisNutrition sciencesInstitute for the advancement of foodDepartment of food scienceAmerica sodium committeeFood scienceHuman nutritionComprehensive reviewsFood safety

New IAFNS Review on Sodium Reduction Strategies Builds on Hundreds of Studies

New scoping review responds to health concerns about sodium intake by documenting effective solutions for products that are acceptable to consumers.

United statesAubrey duntemanSoo yeun leeNutrition sciencesInstitute for the advancement of foodDepartment of food scienceUniversity of illinois at urbana champaignFood scienceHuman nutritionOdium salt sodium reducing public health nutrition curing meats preserving functional foods researchInstitute for the advancement of food and nutrition sciences

Reducing salt in bread without sacrificing taste

Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not

United statesBelle mckenzieYoungsoo leeAubrey duntemanYing yangSoo yeun leeHyeun leeUniversity of illinoisInternational journal of food science technologyInternational journal of food scienceDepartment of food scienceFood scienceHuman nutritionInternational journal

Study explores ways to reduce sodium in bread without sacrificing taste and leavening ability

Study explores ways to reduce sodium in bread without sacrificing taste and leavening ability
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United statesAubrey duntemanSoo yeun leeEmily hendersonUniversity of illinoisInternational journal of food scienceDepartment of food scienceFood scienceHuman nutritionHyeun leeInternational journal