1.A justificativa e os desafios da reduodo sal nos alimentos.Dr Ray J WingerDr Ray J WingerEmeritus Professor of Food TechnologyManaging DirectorMassey UniversityInside Foods LimitedNew ZealandUnited Kingdom Board member, Institute of Food Technologists, USA.

2. Outline Importance of salt to our health Sources of salt What is saltiness? Implications for product development Technological challenges for salt use Challenges and acheivements of reducing salt Pragmatic lowering of salt in food Example 3. The importance of salt to ourhealth 4. Humans need 10-20mmole sodium/day 230 460mg Na/day 1g Na = 2.5g salt 580 1160mg salt/day Evolutionary ancestors ate about 250mg salt/day Civilisation development salt played a pivotal role preservative allowed communities to settle highly prized, valued, taxed a luxury 5. Almost all Na ingested is absorbed into blood active sodium pump 6. Almost all Na ingested is absorbed into blood Regulates blood pressure and blood volume blood volume 70kg man ~15litres blood Na content ~50g ~90% of the total body Na 7. Almost all Na ingested is absorbed into blood Regulates blood pressure and blood volume Responsible for osmoregulation in our bodies sodium-potassium-ATPase pump uses a third of our bodies energy high-Na & low-K extracellular, low-Na & high-Kinside Involved in contraction and relaxation of muscles 8. major studies: INTERSALT (1985-1987) 52 populations 32 countries INTERMAP (1996-1999) 17 populations 4 countries Several individual countries timeline of changes in salt consumption 9. Lowest salt intake studied Yanomamo Indians (Brazil) 0.8mmole Na/day for men (46mg salt/day) 1.0mmole Na/day for women (58mg salt/day) Also low (10-fold Best data are from 24-hour urine collections only one sample require >6 samples over prolonged period Impractical Records Na (not salt consumed) 14. Blood pressure Yanomami Indians: 95 / 61 Xingu: 99 / 62 Effective baseline target for no salt 15. Salt and blood pressure evidence is substantial extremely controversial about 33% population no influence at all definite link to increasing bp with age (>60 years) definite link to bp and renal insufficiency unable to adequately excrete Na 16. Salt and blood pressure Relationship to ischemic stroke strong epidemiological evidence from Japan Strong relationship to cardiovascular mortality Critical for water retention major cause of oedema in women heart failure left ventricular hypertrophy increased stiffness of blood vessels 17. Stomach cancer possible links to Helicobacter pylori Urinary calcium excretion kidney stones bone mineral density 18. Typical target salt levels by governments 19. USA 2010 guidelines recommend no more than 2300mg Na/day further reduce to 1500mg Na/day for people: 51 years and older any age and are Afro-American have hypertension have diabetes have chronic kidney disease 20. UK guidelines 10 years and older 1600mg Na/day Key issue for all public health professionals is: sodium to potassium ratio used to be about 1:7 (ancestors) now 3:1 21. Pan American Health Organisation / WHO policy goal target of 90% Want standard food labelling educating children on health risks of excess salt 22. USA market insight 45% of consumers check Na on food labels 70% used low Na foods/beverages in 2006 78% used them in 2007Source: NMI Health and Wellness Trends Database, 2007. 23. Where does salt come from in our diet? 24. Cereals and cereal products breakfast cereals bread pasta pizza 25. Cereals and cereal products Meat and meat products bacon ham sausages marinades red meat and poultry (includes natural Na) fish and seafood 26. Cereals and cereal products Meat and meat products Prepared meals restaurants ready made meals takeaway foods Chinese and Indian foods soups sauces 27. Cereals and cereal products Meat and meat products Prepared meals Dairy products Vegetable, tomato and fruit juices 28. UK focuses on specific food groups high in added salt sets targets they believe are realistic examples:food groupcurrent Na target Na level levelmg/100g mg/100gpizza600300cheese 700500bacon and ham 1491750burgers503300sandwiches (bought)500350 29. UK focuses on specific food groups high in added salt sets targets they believe are realistic Issue: where salt has a key preservative role, may: reduce safety margins in relevant foods create unsafe food reduce shelf life significantly (food spoilage) increase incidence of food poisoning 30. Kraft Foods Ltd reduced salt in 1000 products by 10% over 2 years saved 4500 tonnes salt / year thats the weight of 25 jumbo jets.... 31. ConAgra Foods Ltd, Nebraska removed 2.8 million pounds from USA diet (1,260 tonnes) from entrees (prepared meals) 32. Salt usage Number (%) of consumers Never OccasionallyFrequentlyAlwaysIn cooking 31 36 825At the table 20 431521Purdy & Armstrong (2007). In: Reducing Salt in foods. Kilcast & Angus. Woodhead Publishing Ltd, UK. 33. Generally over consume Na Under consume potassium (K) Under consume calcium (Ca) 34. What is saltiness? 35. Salty taste is a response to regulating Na levels no body stores of Na need to respond to sudden Na-depletion quickly Only sodium and lithium taste salty certain circumstances potassium, calcium NaCl is most salty of all Na compounds 36. Salt is perceived in taste buds on the tongue unsure exactly how in humans involves Na-ions through a narrow ion channel? Nerve impulses to brain increases blood flow in specific parts of the brain Blood hormones influence Na angiotensin II aldosterone 37. Salty taste is perceived on tongue Salt also modifies perceived flavours of food perception is in the nose not a direct effect of NaCl as this is not volatile modifies volatility of aroma chemicals? 38. Na-deprived animals have a compensatoryappetite for salt NaCl pleasantness depends on other attributes texture of food some liquid foods (soup) better with excess NaCl 39. Acute sodium loss (eg vomiting, diarrhoea) show reduction in perceived intensity of salt increase in pleasantness of salty foods 40. Reduced sodium diets after 8-12 weeks, preferred NaCl concentration isreduced original higher level is unpleasant 41. Clear evidence of foetal environment and saltpreferences during later life Mothers with regular morning sickness acute and sustained salt deficiency during pregnancy off-spring have higher salt preference Higher salt consumption by mother reflected in amniotic fluid children consume higher salt (close correlation to mother) 42. Implications for product development 43. There are no effective sodium-free saltsubstitutes that mimic salt taste Salt is used to mask bitter tastes are there alternative Na-free masks? Can we enhance salty taste results in reduction of salt for same perception 44. Gradual reduction in salt over prolonged time salt taste can be changed requires time requires an industry-wide coordinated effort Never forget: taste and flavour is the #1 consumer driver 45. The medium the Na is presented has a profoundimpact on taste perception Up to about 30% salt reduction single main salt carrier (eg beef in a stew) salt perception significantly reduced acceptability ratings not changed significantly multiple salt carriers (eg vegetable soup) salt perception relatively similar to original 46. Complex food dishes create a variety of tastes and flavours 30% salt reduction without affecting acceptability Coarse texture better for reducing salt thansmooth texture 47. Technological functions of salt 48. Preservative (5 20% salt) meat fish pickled vegetables mayonnaises and sauces As a component part of hurdle technology 3-6% salt plus other hurdles (chilling, acid, etc) 49. Salt concentration water activity% NaCl 1.7 0.99 3.4 0.98 6.6 0.96 9.4 0.9411.9 0.9214.2 0.9016.3 0.8818.2 0.86Most undesirable food bacteria stop growing around Aw = 0.92Yeasts and moulds are mainly controlled below Aw = 0.85Betts et al., 2007. In: Reducing salt in foods. Kilcast & Angus. Woodhead Publishing Ltd., UK. 50. Preservative Control fermentation conditions yeast and microbial growth bread cheese fermented pickles fermented sausages 51. Preservative Control fermentation conditions Assist in product texture bread meat products breakfast cereals pickled vegetables extruded snacks cheese 52. Preservative Control fermentation conditions Assist in product texture As a processing aid bread (dough formation, structure) sausages (emulsion development, stability) cheese (physical structuring of protein) baked goods (gelatinisation, gluten development) 53. Challenges in reducing salt (ie. how to do it) 54. Challenges and achievements in reducing salt The most common procedure in UK slow, small, stepwise reduction in salt fromproduct formulations over a long time from 1998 to 2005 - 33% reduction in many foods Heinz Foods Ltd (11-18% reduction) Kraft reduced processed cheese salt by 33% Significant choice of no-added-salt foods breakfast cereals margarines, butter 55. Challenges and achievements in reducing salt Create more complex flavour mixtures use of herbs and spices increase in quantity of main components use of specific ingredients to strengthen taste lemon onion, garlic vinegar and other acids chilli 56. Challenges and achievements in reducing salt Distinct from salt replacers (though fuzzy) Amino acids glycine L-lysine and L-arginine hydrolysed proteinsavoury flavoursyeast extracts amino acid mixtures cultured products often bitter glutamates (especially MSG) L-ornithine dipeptides, tripeptides 57. Challenges and achievements in reducing salt Amino acids Nucleotides 5-ribonucleotides disodium guanylate disodium inosinate inosine 5-monophosphate (IMP) 5-guanidyllic acid 58. Challenges and achievements in reducing salt Amino acids Nucleotides Lactates sodium, potassium and calcium lactates Trehalose Cargill - ASCEND Alapyridaine (N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol) 59. Challenges and achievements in reducing salt potassium chloride most common substitute bitter / chemical / metallic taste and aftertaste requires masking at high concentrations feasible in some products to 30 50% substitution enormous range of bitterness sensitivity among consumers often combined with other salts MSG ammonium chloride, magnesium sulphate amino acids 60. KClean saltNaCl and KCl with a proprietaryadditive to mask the bitternessNaCl , KClNa-gluconate 61. Challenges and achievements in reducing salt potassium chloride calcium chloride need high concentration to get salty taste comes with bitter and sour tastes irritation and metallic taste works OK in conjunction with NaCl (masks bitterness) sugar and citric acid also assist 62. Challenges and achievements in reducing salt potassium chloride calcium chloride Magnesium sulphate also bitter salty at low concentrations often a significant component of low Na sea salt 63. Challenges and achievements in reducing salt potassium chloride calcium chloride magnesium sulphate metal ions and sea salt Oshima Blue (Japan) Icelandic US$14 / 240gRudolf Wild GmbH & Co. Ltd Germany Sea SaltTrim: Low in sodium, great in tastecontains sea salt with natural high40% Na content of salt concentration of non-NaCl mineralsNa content ~ 45% normal salt 64. Challenges and achievements in reducing salt Salt crystal size important for perception of saltiness normal table salt -- crystal size 200-500microns microfine salt crystal size 10-100microns nanosalt crystal size 0.005 0.01microns Smallest crystals give strongest saltiness perception Tate & Lyle signs exclusive worldwide agreement with University of Nottingham subsidiary for its novel salt reduction technologynanosalt 65. Challenges and achievements in reducing salt Salt crystal size important for perception of saltiness Emulsion technology oil-in-water emulsion versus water-in-oil emulsion when water is external continuous phase (oil-in-water) much more salty than water-in-oil Emerging emulsions: water-in-oil-in-water small volume of external water phase could be very salty major internal water phase no salt saltiness perception from external water phase only overall salt content can be significantly reduced in the food 66. Challenges and achievements in reducing salt Replacing sodium with potassium salts use of potassium bicarbonate for baking modification of polyphosphates KUDOS Potassium BicarbonateBENEPHOSTMSodium potassium hexametaphosphateto replacesodium metaphosphates 67. Challenges and achievements in reducing salt Use of dairy saltsNatraSal Mineral Whey Concentrate 68. Challenges and achievements in reducing salt There are 25 G-protein coupled receptors for bitterness also called TAS2R shows importance of bitter taste to human survival identifies potential toxic chemicals and poisons Totally different perception mechanism than salt salt and sugar decrease perception of bitter IMP and GMP increase impact of MSG on umami taste 69. Challenges and achievements in reducing salt Adenosine monophosphate (AMP) reduces KCl bitterness Givauden Flavors GIV3616 a new chemical blocker of bitterness Yeast hydrolysates Prime Favorites NeutralFres blocks KCl bitterness 70. Pragmatic issues for lowering salt in foods and beverages 71. Identify goals who is your consumer? why are you doing this? introducing a new variant (no, or low salt)? changing your existing products? What are your competitors doing? are there products already there? are they selling well? what level of change are you envisaging? can you differentiate from competitors (price, etc)? 72. What are the sources of sodium in your product? not all sodium is NaCl animal foods all have high natural Na some plants have higher levels than others many food additives have sodium The only reliable salt measurement in foods isNa What is your target Na reduction? 73. Are you wishing to reduce Na in existingproducts? or are you creating a new version? Consumer test your products understand what happens as you change Nalevels what can be perceived what affects acceptability (may not be salt!) 74. Can you make a health claim? low sodium reduced sodium very low sodium? Whats your marketing message? clarity? stealth? 75. An example 76. Products designed for people with renal disease require no added salt for reducing hypertension reducing fluid accumulation reducing cardiovascular damage cannot use salt replacers (K is deadly to these people) Complete meal to compensate for lethargy lack of adequate kidney functionality accumulate toxins in blood tiredness associated with toxin accumulation 77. Formulations: no added salt careful selection of ingredients increased protein component added herbs and spices Create multicomponent formulations Spice levels a bit higher than normal 78. Beef casserole 30Frequency of responses 25 20 15 Appearance 10 AromaFlavour501 2 3 4 5 6 7Degree of liking 1= dislike extremely; 7 = like extremely30 Thai chicken curry 25Frequency of responses 20 15Appearance10AromaFlavour 50 1 2 34 5 6 7 Degree of liking