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Interventions to Reduce Sodium Consumption Through a Reduction in Salt Usage in Cooking-A Systematic Review and

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Reducing salt in cooking significantly lowers sodium intake, especially for hypertensive individuals. This approach supports global health goals for decreased salt consumption by 2030.

Keywords:
cookingdietary intakehome food preparationsalturinary sodium excretion

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Area of Science:

  • Public Health
  • Nutrition Science
  • Cardiovascular Disease Prevention

Background:

  • Salt intake is a major dietary risk factor for chronic illnesses.
  • Many countries implement cost-effective salt-reduction programs.
  • Cooking practices contribute significantly to dietary salt intake.

Purpose of the Study:

  • To systematically review and assess the effectiveness of interventions aimed at reducing salt usage during cooking.
  • To identify effective strategies for decreasing dietary sodium intake through culinary modifications.

Main Methods:

  • Systematic literature search across Scopus, PubMed, and Web of Science for interventions in the past decade.
  • Inclusion of 13 studies (5 protocols, 8 RCTs) focusing on adult participants.
  • Effectiveness measured by 24-hour urinary sodium excretion; meta-analysis performed.

Main Results:

  • Interventions included education, salt-restricted utensils, warning labels, low-sodium alternatives, and dosing devices.
  • A meta-analysis of 3185 participants showed a significant trend towards reduced sodium intake (Hedges' g = -1.06, P < .001).
  • Three studies reported significant reductions in urinary sodium excretion, primarily through educational efforts.

Conclusions:

  • Interventions targeting reduced salt usage in cooking are effective for lowering sodium intake.
  • This strategy is particularly beneficial for hypertensive individuals.
  • The findings align with the World Health Organization's goal for a 30% salt intake reduction by 2030.