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Category: Project

Description: In response to the heightened health concerns generated by increased sodium intake, there have been many new approaches studied to reduce the sodium content in processed food. As public health campaigns have not made sufficient impact, it has been suggested that reducing sodium in the nation’s food supply may be the most appropriate solution. The US Food and Drug Administration has adopted this approach through developing voluntary sodium reduction guidelines for a variety of food categories (FDA, 2016). The proposed publication herein will provide evidence-based tools available for sodium reduction organized by specific food categories to conjoin the wide range of resources into a compendium relevant to food industry applications.