Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

中文翻译：

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加工肉制品中的盐摄入量：收益，风险和不断发展的做法

当前，全球范围内的饮食盐摄入量引起了消费者的极大关注。然而，即使随着现代保存方法的发展，氯化钠在肉制品加工中仍然是必不可少的。尽管有很长的使用历史，但由于对健康的担忧（主要与高血压和心血管风险有关），盐现在在食品中引起了巨大争议。肉类加工方法的改变降低了这些潜在的风险，但是不同的看法继续影响着消费者和社会对饮食盐的看法。消费者对无添加剂食品的当前需求，例如清洁标签运动，已经使消费者重新渴望食品天然。