Introduction to Guidelines for Salt Reduction in Chinese Food Industry
10.3760/cma.j.issn.0253-9624.2019.06.002
- VernacularTitle: 《中国食品工业减盐指南》解读
- Author:
Yuexin YANG
1
;
Chao GAO
1
;
Zhu WANG
1
;
Yingyao WANG
2
;
Jianqiang LAI
1
;
Gangqiang DING
1
Author Information
1. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
2. Chinese Nutrition Society, Beijing 100022, China
- Publication Type:Guideline
- Keywords:
Food industry;
Guidebooks;
Salt reduction;
Pre-packaged food
- From:
Chinese Journal of Preventive Medicine
2019;53(6):549-552
- CountryChina
- Language:Chinese
-
Abstract:
Excessive salt intake is an important risk factor of diseases such as hypertension, stroke, and stomach cancer. China is one of countries with high salt intake in the world. Recently, the intake of sodium from pre-packaged foods in China has been increasing, and the situation of salt control is rigorous. Based on the summary of the domestic and international experience of salt reduction, the "Guidelines for Salt Reduction in Chinese Food Industry" presents the basic principles, targets at different stages within various categories, technical routes, steps and measures, and social environment co-construction of salt reduction in Chinese food industry. This article focuses on the background, basis, process, key content and promotion of the guideline. The implementation of this guideline will contribute to the vigorous advancement of salt reduction action in Chinese food industry.
