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The review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.
Increasing dietary protein during caloric restriction improves diet quality and may be another reason for reduced lean body mass.
Recent research on food allergies is summarized as well as the regulatory context for allergens. Patient care options are outlined as well as helpful tips for nutritionists concerned about addressing and managing food allergies with their clients.
It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications.