An unbalanced intake of these nutrients–just like their consumption in large portions, too frequently, or for long periods–may have a negative effect on health and be related to non-communicable chronic diseases like obesity, diabetes, and hypertension. In the same vein, when consumed in excess, they result in bad consumption habits, become “critical nutrients”, and are linked to non-communicable chronic diseases. 

Origin of processed foods

That is the case of salt and sugar which, despite being common elements in a diet, may lead to hypertension, overweight and/or cardiovascular diseases when consumed in excess–whether they are naturally found in foods or added to them. 

For thousands of years , sodium (mainly as salt) and sugar have been used to enhance flavors or extend a product’s life. The first preservation methods allowed for foods to be available and edible for longer. 

Salting, smoking, freezing, and dehydration paved the way to food processing. Afterwards, fermented products and vinegar, sugar, and brine preserved methods were added to the list of conservation processes. 

Food processing today

Today, food processing aims at preserving or improving sensory and nutritional traits of products through quality standards regulated by domestic and international regulations. This is how processed products ensure the access to safe, stable, and affordable foods. 

Salt and sugar have been related to industrially manufactured processed foods; however, they are equally present and used in artisanal products and even homemade foods following traditional recipes. 

The use of these ingredients–aside from supplying nutrients and, therefore, energy–is even wider. They are employed to enhance flavor, modify texture and color, extend product shelf-life, improve access and availability, and reduce loss and waste along the food production chain and their consumption.

Consequently, we can find them in various foods such as canned foods, baking goods, cereals, dairy and meat byproducts, beverages, desserts, and sweet goods.

As to delay microorganism growth and ensure food preservation, chemical and environmental factors are to be kept under control in order to guarantee safety and sensory properties. 

Water contained and the interactions it has with other components (salt, sugar, and other macromolecules like proteins and starches) are responsible for “linking” or trapping water present in foods, reducing it and preventing the growth of microorganisms which cause food decay.

Table salt components, chloride and sodium, are essential to a great deal of bodily functions, but also when they are included in the formulation of foods and beverages. For instance, during the baking process, salt plays quite a relevant role in the interaction of wheat protein molecules to form dough, making it strong and resilient. 

During dough fermentation, salt contributes to regulate transformation, and during the baking stage, it favors the crispy crust of bread. When it comes to flavor, sodium chloride not only adds salty notes but also acts as enhancer–which brings more intensity to all the other flavors in bread. Given its physical attributes, salt increases moist retention in the crumb, so bread stays fresh for longer.

Fresh cheeses have a high content of moisture, so adding salt contributes to better flavor at the same time it prevents formation and growth of toxins such as Listeria monocytogenes, Clostridium botulinum, Staphylococcus and other pathogenic microorganisms.

Talking about mature cheeses, salt (other than preventing microbial growth) aids in crust formation and the development of texture, aroma, and flavor. Salt percentage is higher in mature cheese (15%) when compared to fresh cheese (3.3%) like cottage or goat cheese. Strategies have been put forward to reduce salt content in mature cheese formulations. 

It isn’t hard to see why a partial or total substitution of table salt implies a technological challenge. It is about finding healthier formulations without jeopardizing safety and flavor profile. 

Cold cuts are another clear example of the use of said ingredients. Table salt is added, along with other kinds of salts and additives, as brine which make meat become softer and protein acquire its staple texture present in products like ham and sausages. On the other hand, formulations including sugar (sucrose) or honey, add flavor and aroma to gourmet products. 

Fruits–aside from being seasonal–are perishable products due to their high moisture content. Since a long time ago, they have been preserved by submerging them in sugary solutions, which makes them available in other seasons. It is known the Greeks and Romans preserved fruit in honey. 

Nowadays, fruits can also be preserved thanks to the use of sugar in products like jelly, quince jelly, or syrup. In addition to the cooking process, regulations require jelly to be added with pectin and nutritious sweeteners like sugar to obtain the sensory and sanitary characteristics that allow for the formation of a gel which limits water presence and, therefore, prevents microbial growth. 

Another strategy to extend life of fruit is to keep it in syrup or another covering liquid with nutritious sweeteners used to transfer the heat needed during pasteurization and, consequently, avoid fruit decay and oxidation. Likewise, it makes fruit soften as well as stay firm enough to keep pulp intact. Sugar concentration in syrups works as food preservative hindering microbial growth.

The presence of sugar in ice-cream, in addition to giving a sweet taste, reduces the freezing point of the mix which results in a better texture that doesn’t harden. Various nutritious sweeteners can be added: cane sugar, sucrose, dextrose, or corn syrup. No-calorie sweeteners reduce calorie contribution and boost sweetness of ice-cream.

In conclusion, salt and sugar are present in a great deal of foods. Reading labels and eating right portions at a proper frequency are essential to make food with these ingredients part of a good diet. 

References

Claro, H. (s/f-a). Alimentos procesados. Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/alimentos-procesados-2/

Claro, H. (s/f-b). El pan y sus ingredientes. Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/el-pan-y-sus-ingredientes/

Claro, H. (s/f-c). Helado. Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/que-hay-en-mi-alimento-12-helado/

Claro, H. (s/f-d). La biotecnología en la conservación de alimentos. Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/la-biotecnologia-en-la-conservacion-de-alimentos/

Claro, H. (s/f-e). Nutrimentos críticos, ¿en una dieta correcta? Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://www.hablemosclaro.org/nutrimentos-criticos-es-posible-consumirlos-en-una-dieta-correcta

Claro, H. (s/f-f). Quesos reducidos en sodio. Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/quesos-reducidos-en-sodio/

(S/f-a). Hablemosclaro.org. Recuperado el 27 de abril de 2023, de https://hablemosclaro.org/que-hay-en-mi-alimento-16-jamon/(N.d.)

(S/f-b). Itesm.mx. Recuperado el 27 de abril de 2023, de http://legismex.mty.itesm.mx/normas/ssa1/ssa1036.pdf