Et Ürünlerinde Tuz azaltma Stratejileri

Year 2024, Volume: 2 Issue: 3, 42 - 61

Hüdayi Ercoşkun , Fatma Bayrakçeken Nişancı

https://doi.org/10.70988/ajeas.1495664

Abstract

Et ve et ürünleri, dengeli bir diyet için gerekli olan hayati besinleri sağlayarak insan sağlığı açısından temel gıda maddeleri arasında yer alır. Ancak, işlenmiş et ürünlerindeki yüksek tuz içeriği, aşırı sodyum alımıyla ilişkili olarak hipertansiyon ve kardiyovasküler hastalıklar gibi önemli sağlık riskleri oluşturur. Bu nedenle, bu ürünlerdeki tuz seviyelerinin azaltılması, lezzet ve kaliteyi koruyarak önemli bir öncelik haline gelmiştir. Bu makale, dünya genelinde ve Türkiye'de işlenmiş gıdalarla artan tuz tüketimi eğilimlerini incelemektedir. Et ürünlerinin, diyetle alınan tuzun önemli bir kısmını oluşturduğu göz önüne alındığında, tuz içeriğini lezzet veya kaliteyi tehlikeye atmadan azaltmak için çeşitli stratejiler geliştirilmiştir. Yüksek tuz alımının sağlık üzerindeki etkilerini ve işlenmiş et ürünlerinde tuz azaltma yöntemlerini inceleyen bu makale, sağlık ile duyusal tercihler arasındaki hassas dengeyi vurgulamaktadır. Bulgular, tuz azaltma stratejilerinin etkin bir şekilde uygulanmasının, et ürünlerinin besin değeri ve tüketim keyfini koruyarak daha sağlıklı beslenme alışkanlıklarının teşvik edilmesi açısından önemini ortaya koymaktadır.

Keywords

Reduced Salt in Meat Products, Salt Reduction, Health

Strategies for Reducing Salt in Meat Products

Abstract

Meat and meat products stand as pillars of nutrition, offering essential nutrients for a balanced diet. However, the high salt content in processed meat raises concerns regarding excessive sodium intake and its associated health risks, such as hypertension and cardiovascular diseases. Addressing this issue necessitates reducing salt levels in processed meats while preserving their taste and quality. This article investigates the global and Turkish trends of elevated salt consumption, particularly driven by processed food intake. Given that meat products are significant contributors to dietary salt, various strategies have emerged to mitigate salt content without compromising flavor or quality. Through a comprehensive exploration of the health impacts of salt and innovative salt reduction methods in processed meat products, this article sheds light on the critical balance between health considerations and sensory preferences. By understanding and implementing effective salt reduction strategies, stakeholders can contribute to promoting healthier dietary habits without sacrificing the enjoyment and nutritional benefits of meat products.

Keywords

Reduced Salt in Meat Products, Salt Reduction, Health

Ethical Statement

The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

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