Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review.
Published in Journal of the Academy of Nutrition and Dietetics
Sodium chloride intake far exceeds the guidelines from health and regulatory agencies. Acknowledging the positive relationship between sodium intake and blood pressure, interest in substances that assist in sodium reduction, while contributing a savory taste such as umami, are highly investigated. The objective of this scoping review was to identif...
