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Food Science 2019
November 11-12, 2019
Food Science and Technology
November 11-12, 2019 | London, UK
3
rd
International Conference on
Volume 3
Applied Food Science Journal
Appl Food Sci J. | Volume 3
Salt content in Food provided by catering food sector in Saudi Arabia
Tahrir Al-dhirgham
Saudi Food & Drug Authority, Saudi Arabia
Background:
Salt (sodium chloride) is vital molecules for human being. In diet, salt used widely and daily for preserving
food, enhancing flavour. Also, in food industry, salt is essential additive for food processing and manufacturing because
of its low cost and varied properties. Dietary salt is one of the main risk factors of non-communicable disease. Sodium
reduction showed improvement in the health outcomes and lowering risk factors. In Saudi Arabia, there is a general
paucity of research investigating population consumption and dietary content of salt. In term of food eaten out of home,
there are worldwide limited published data on restaurant food content of salt. In Saudi Arabia, there are no data on
restaurant food or fast food content of salt. This research aims to investigate and assess salt content in catering food sector
in Saudi Arabia
Methods:
Experimental study, using chemical lab analysis data of 1653 food items from 57 food catering serves
providers. Data analysis includes mean salt content and the ratio percentage of salt content out of WHO recommended
salt intake (5 g/day).
Results:
The food groups with the highest average salt content (g/100g) were in dressing and condiments (1.54), extra
and add-on (1.47). The lowest average value was in beverages (0.06) and dessert (0.34). The top ratio percentage of
salt content per 100g were in dressing and condiments, extra and added-on, meats, and chicken with more than 30%,
29%, 25%, and 25% respectively. The ratio percentage of salt content per serving size were 230 % meals, 92% Pizza,
65% red meat and 64% chicken.
Conclusions:
From public health prospect, this study importance is as a baseline study to monitor trends in salt levels
over time, as well as provide a starting point to set potential future salt reduction targets for food providers sector.