Sodium intake and its reduction by food reformulation in the European Union — A review

AbstractBackgroundThe purpose of this article is to review the current situation with regard to sodium intake in the European Union, provide an update on the efforts being made to reduce the sodium content of food products in various industries via food reformulation and identify the factors motivating food reformulation.MethodsA review was conducted of published literature as well as government and nongovernment organization websites and publications.ResultsFood reformulation efforts have been made in the bread, meat, dairy and convenience foods industries. The World Health Organization (WHO) recommendation of <5g/day of dietary salt intake (