FIGURE 3-1. Hypothetical analysis of optimal salt levels in two foods, A and B.

FIGURE 3-1Hypothetical analysis of optimal salt levels in two foods, A and B

For food A, with a sharp optimum, it may be difficult to reduce salt levels quickly if it is now manufactured or served at concentration level 4. For food B, if it is currently manufactured or sold at level 4, it may be relatively easy to reduce it to level 3, since this is equally acceptable.

From: 3, Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake

Cover of Strategies to Reduce Sodium Intake in the United States
Strategies to Reduce Sodium Intake in the United States.
Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney JE, Taylor CL, Boon CS, editors.
Washington (DC): National Academies Press (US); 2010.
Copyright © 2010, National Academy of Sciences.

NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.