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doi:10.1094/CFW-53-1-0007 |
VIEW ARTICLE Salt Reduction in Cereal Foods EuSalt, Brussels, Belgium. Cereal Foods World 53(1):7-8. Does a high-salt diet increase the risk of cardiovascular disease? Is everyone equally sensitive to changes in their level of salt intake? What are the advantages and disadvantages of consuming different amounts of salt? What about salt and blood pressure? Should salt producers be held responsible for the intake of “too much” salt? These are a selection of the issues regularly confronted by EuSalt, the representative body of the European salt producers. The organization has as its objective the provision of clear answers to these questions based on relevant recent scientific research. This article examines some of the issues surrounding the use of salt in baked goods, including salt’s role in a healthy balanced diet, salt’s role in cereal products, and an update on the ongoing European regulatory issues surrounding the use and labeling of salt.
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