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Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. 2019

Gaëlle Petit, and Vanessa Jury, and Marie de Lamballerie, and Frédérique Duranton, and Laurence Pottier, and Jean-Luc Martin
ONIRIS - Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique, Rue de la Géraudière, BP 62241, 44322, Nantes Cedex, France.

Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive-free food, such as the clean-label movement, has renewed consumer willingness for naturalness in food products.

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