Resumo

MIRABAL ALVARADO, Gustavo. IMPORTANCIA DE LA REDUCCIÓN DE SAL EN LOS ALIMENTOS: DE LA TEORÍA A LA PRÁCTICA. Rev Inv Sci [online]. 2016, vol.5, n.1, pp. 47-59. ISSN 2313-0229.

Salt is an essential element in health, therefore, it is an essential component for life in biochemical terms, to the maintenance of homeostasis of the living being. Since ancient times, salt has had a special importance as part of trade and cultural connotation by the sensory aspect to enhance the flavor of food. However, the high consumption of processed foods high in salt / sodium and other increasing problems in hypertension along with death incidence by cardiovascular disease, the government agencies, along with the private sector in countries have implemented strategies to reduce the salt content / sodium in food. This has led to food industries begin to choose technological solutions available on the market to comply with these requirements, in light of the limitations that each of these solutions might have, considering relevant aspects such as safety, product stability food and finally, the demands and needs of consumers.

Palavras-chave : salt consumption; hypertension.