Salt reduction strategies with health benefits: an updated review focused on food colloids

optimising food colloid structures is a promising strategy to reduce the salt in foods. Therefore, a precise design of food colloidal structure to enhance sodium release is needed. Modifying food colloids with flavour enhancers may further improve saltiness and facilitate sodium reduction. These strategies hold significant potential to improve public health by lowering sodium intake, thereby reducing hypertension and cardiovascular disease risks on a population scale.