Sodium Reduction: Health Role, Strategy and Research for Food Product Reformulation

Health role, Strategy and Food Reformulation


  • Chusana Mekhora Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
  • Nednapis Vattanasuchart Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand


Sodium reduction, sodium reduction policy, food reformulation


High sodium intake disturbs the regulation of fluid homeostasis, consequently leading to the onset of non-communicable chronic diseases, such as, hypertension, cardiovascular disease, kidney disease, stroke and complications in diabetic patients, which are health problems worldwide. The World Health Organization (WHO) recommended that daily sodium consumption should be less than 2,000 mg in order to reduce the risks of non-communicable diseases. Several strategies to decrease sodium consumption have been recommended, and include: 1) food product reformulation 2) consumer awareness and education campaigns 3) promoting food environment conducive to good health. Member states, including Thailand, have subsequently implemented various sodium reduction strategies. One of the major challenges in sodium reduction is related to taste, texture and shelf life of the food products, which in turn, affect food characteristics, consumer’s preference and acceptability. Therefore, it is important to advanced research in food reformulation to reduce sodium that meet the consumer’s acceptance. Aside from food reformulation, cooperation from various stakeholders is needed to drive the policies aiming at increasing people’s knowledge and awareness on proper sodium consumption, to achieve the goal of improving dietary habits and reducing non-communicable chronic diseases.


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How to Cite

Mekhora, C., & Vattanasuchart , N. (2020). Sodium Reduction: Health Role, Strategy and Research for Food Product Reformulation: Health role, Strategy and Food Reformulation. Journal of Nutrition Association of Thailand, 55(1), 111–130. Retrieved from



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