ReviewFrontiers in nutrition2022
Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 21 citations in OpenAlex.
- Trial
- Food insecurity and cardiometabolic diseases among people with HIV in West Africa.AIDS (London, England) · 2026Article
- Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.Foods (Basel, Switzerland) · 2026Article
- The Urgent Need to Harness Public Health Interventions to Tackle the Burden of Cardiovascular Diseases in Africa: Opportunities, Challenges, and Recommendations.Health science reports · 2026Article
- Availability, healthiness and sodium content of packaged and unpackaged foods and beverages in nigeria: a cross-sectional study.Journal of health, population, and nutrition · 2025Article
- An Encapsulated Vitamin A Palmitate Powder With Improved Stability for Use in Food Fortification.Food science & nutrition · 2025Article
- Hypertension in sub-Saharan Africa: the current profile, recent advances, gaps, and priorities.Journal of human hypertension · 2025Review
- Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken.International journal of food science · 2025Article
- The Potential for Bouillon Fortification to Reduce Dietary Micronutrient Inadequacy: Modeling Analyses Using National Survey Data from Cameroon, Ghana, and Haiti.Current developments in nutrition · 2024Article
- Multi-stakeholder workshop on reducing population-wide dietary sodium intake in Nigeria.European heart journal · 2024Article
- The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa.Foods (Basel, Switzerland) · 2024Review
- Consumption of Discretionary Salt and Salt from Bouillon among Households, Women, and Young Children in Northern Region, Ghana: A Mixed-Methods Study with the Condiment Micronutrient Innovation Trial (CoMIT) Project.Current developments in nutrition · 2024Article
- Article
- The Role of Multiply-Fortified Table Salt and Bouillon in Food Systems Transformation.Nutrients · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.