socioeconomic assessment of meat protein extracts (mpe) as a new means of reducing the u.s. population’s salt intake社会经济评估的肉类蛋白质提取物(mpe)作为一个新的降低美国人口的盐摄入量的方法.pdfVIP

Sustainability 2012, 4, 531-542; doi:10.3390/su4040531 OPEN ACCESS sustainability ISSN 2071-1050 /journal/sustainability Article Socioeconomic Assessment of Meat Protein Extracts (MPE) as a New Means of Reducing the U.S. Population’s Salt Intake Bedanga Bordoloi *, Rikke Winther Nørgaard, Flemming Mark Christensen and Per Henning Nielsen Novozymes A/S, Krogshoejvej 36, Bagsvaerd 2880, Denmark * Author to whom correspondence should be addressed; E-Mail: bgbd@; Tel.:+45-4446-0241; Fax: +45-4446-9999. Received: 5 January 2012; in revised form: 13 March 2012 / Accepted: 27 March 2012 / Published: 29 March 2012 Abstract: Excessive salt intake causes a number of cardiovascular diseases, such as strokes and hypertension. This is a burden on the individual as well as on society, because these diseases are fatal and costly to treat and live with. Much of the salt comes from processed meat such as sausages, ham, and bacon and has, so far, been hard to avoid because of consumer taste preference as well as the technological benefits. Meat protein extract (MPE) is a broth of hydrolyzed protein which can reduce the salt in processed meat by more than one third without compromising on taste and functionality. This study estimates the socioeconomic impacts of implementing MPE widely across the United States (US) by relating the national salt intake reduction potential of MPE (5%) to a broad range of health, societal