This paper reviewed the use of sodium as a food safety intervention; evaluated the synergistic effects of sodium with approved food safety hurdles; identified food safety risks associated with sodium alternatives; assessed human health risks that may result from changes in dietary sodium and potassium; and evaluated risks of reduced sodium and sodium replacements for targeted at-risk populations.
This research examined the occurrence and levels of heterocyclic amines (HCA) in various meat products, including meat products containing antioxidant containing marinades and enhancement with various ingredients.
This project compared the nutrient density, protein quality and glycemic response of various sources of protein, and evaluated the benefits of protein on bone health, immune function, inflammation, muscle wasting, and cognition.
This study reviewed major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and developed a matrix of levels of HCA among the major consumed meat products. An exposure assessment was also conducted based on known dietary consumption patterns.