The Safety of Sodium Reduction in the Food Supply

The safety of sodium reduction in the food supply: A cross-discipline balancing act — Workshop proceedings

Sodium plays a critical role in retarding the growth of pathogens and food spoilage bacteria. This paper from ILSI North America, published in Critical Reviews in Food Science and Nutrition, summarizes opportunities to reduce sodium levels in the food supply while maintaining food safety and meeting consumer taste preferences.

The article is open access: Sodium