Sodium content of foods sold in the Czech market

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924923" target="_blank" >RIV/60461373:22330/22:43924923 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S1878450X22000610" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1878450X22000610</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijgfs.2022.100526" target="_blank" >10.1016/j.ijgfs.2022.100526</a>

Result language
angličtina
Original language name
Sodium content of foods sold in the Czech market
Original language description
Salt (sodium chloride) is one of the main sources of sodium in a diet. However, high salt intake (9-12 g/day) is considered a serious health problem. In response to the urgent need for reduction in sodium intake, the World Health Organization (WHO) initiated a global movement for reducing salt intake to less than 5 g/day by 2025. This study focuses on the current salt (sodium) contents in selected foods on the Czech market. For market research, we chose foods with high salt contents. Products with high salt contents from 20 stores of seven food retail chains and three online shops operating in the Czech Republic were selected. 1047 products, including 163 breads (G1), 111 olives (G2), 365 cheeses (G3), 94 ketchups (G4), 92 chips (G5) and 222 hams (G6), were investigated. Large proportions of the products on the market in the Czech Republic exceeded the salt content limits recommended by the WHO, specifically 71.8% breads, 83.3% semi-hard and processed cheeses, and 91% hams. The results were statistically analyzed and compared with other European studies.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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