15 July, 2015, Hoffman Estates, IL - Sodium intake in the U.S. exceeds dietary recommendations and has been identified as a nutrient of public health concern in the Scientific Report of the 2015 Dietary Guidelines Advisory Committee(1) due to its link to increased risk of hypertension, heart disease, and stroke(2). While authorities continue to call for people to lower their sodium intake, much progress still needs to be made and multiple solutions are necessary to meet the recommended maximum intake of 2,300 milligrams per day for the general population and 1,500 milligrams per day for at-risk groups(3). Two recent dietary modeling studies assessed the potential impact of a sodium reduction ingredient on sodium intake for both the general population as well as ethnic population subgroups, and extrapolated future healthcare cost savings associated with reduced blood pressure that could be achieved with reductions in sodium intake.
New research, published this month in Food Science & Nutrition, provides the most recent estimates of sodium intake among the U.S. population and assesses the potential impact of a sodium reduction technology on sodium intake via a modeling analysis(4). Using National Health and Nutrition Examination Survey (NHANES) 2007-2010 data that included over 17,000 participants, the study found that sodium reduction using Tate & Lyle's SODA-LO® Salt Microspheres could potentially decrease sodium intake by 230-300 milligrams per day or about 7-9% of total sodium intake among the U.S. population depending on age and gender group. SODA-LO® Salt Microspheres is a salt-reduction ingredient that can reduce sodium in certain foods through its technology, which turns standard salt crystals into hollow salt microspheres that efficiently deliver salt taste and functionality by maximizing surface area.
Changing consumer behavior is difficult, and some attempts to encourage individuals to lower dietary salt intake have largely proven to be ineffective(5). Thus, using technology like SODA-LO® Salt Microspheres could be instrumental in improving dietary intake and health among the U.S. population. The potential decrease of sodium intake by 300 milligrams per day in adults age 19-50 years is predicted to reduce systolic blood pressure by 0.45 to 0.88 mm Hg and potentially yield US $3.0 to US $5.3 billion in healthcare cost savings annually(4).
A second study published in Nutrition Journal also used NHANES 2007-2010 data to model the potential impact of SODA-LO® Salt Microspheres on sodium intake in ethnic population subgroups who have higher risk for hypertension and associated diseases(6). Based upon potential usage of SODA-LO® Salt Microspheres, there was a reduction of 185-323 milligrams sodium per day, which translates to a 6.3-8.4% reduction of current sodium intake in ethnic population subgroups, representing a meaningful reduction in these subgroups whose current intake exceeds recommendations.
"Together, these two studies demonstrate how ingredient technologies like SODA-LO® Salt Microspheres can provide immediate solutions to reducing sodium intake while meeting consumer taste preferences, and ultimately improving public health," said Michael Harrison, PhD, Senior Vice President, New Product Development, Innovation and Commercial Development at Tate & Lyle. "Tate & Lyle is committed to providing food manufacturers with effective solutions that can help consumers lower their sodium intake and meet their current health and wellness needs."
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About Tate & Lyle:
Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide.
Tate & Lyle operates through two global divisions, Speciality Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development and Global Operations groups. The Group's strategy is to become a leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.
Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offerings. Additionally, our Food Systems business provides a wide variety of blended ingredient solutions.
Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.
Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2015, Tate & Lyle sales totalled £2.7 billion.
For more information, please visit http://www.tateandlyle.com.
SPLENDA® is a trademark of McNeil Nutritionals, LLC.
References:
- U.S. Dietary Guidelines Advisory Committee. Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Advisory Report to the Secretary of Agriculture and the Secretary of Health and Human Services. Washington, DC: U.S. Department of Agriculture, Agricultural Research Service. February 2015.
- Roger VL, Go AS, Lloyd-Jones DM, et al. Heart disease and stroke statistics-2012 update: a report from the American Heart Association. Circulation. 2012;125:e2-220.
- U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, 2010.
- Agarwal, S., Fulgoni, V. L., Spence, L. and Samuel, P. (2015), Sodium intake status in United States and potential reduction modeling: an NHANES 2007-2010 analysis. Food Science & Nutrition. doi: 10.1002/fsn3.248.
- Hooper L, Bartlett C, et al. Systematic review of long term effects of advice to reduce dietary salt in adults. Brit Med J. 2002;325(7365):628.
- Fulgoni VL, Agarwal S, Spence L, Samuel P. Sodium intake in US ethnic subgroups and potential impact of a new sodium reduction technology: NHANES dietary modeling. Nutr J. 2014;13:120.