New Salt Mixture Aims to Reduce Sodium Intake

Understanding High Blood Pressure

Research indicates that more than one-third of Americans will experience high blood pressure at some point in their lives. Often dubbed the “silent killer,” this condition frequently goes unnoticed. Factors contributing to high blood pressure include smoking, excessive consumption of saturated fats and cholesterol, and stress. A significant lifestyle factor is the intake of high sodium levels.

Sodium Consumption Trends

While sodium is necessary for health, many individuals exceed the recommended daily limit of 2,300 milligrams. On average, American women consume about 2,980 milligrams daily, while men surpass 4,000 milligrams.

Exploring Salt Blends That Mimic Table Salt

Research on Gradual Sodium Reduction

Recent studies suggest that gradually reducing salt intake over time can effectively lower overall consumption. However, many people find it challenging due to the palatability of salty foods and their inclination to add salt to meals. Researchers are investigating salt blends containing calcium chloride and potassium chloride to reduce sodium levels while maintaining flavor.

Health Benefits of Potassium

Increasing potassium intake is associated with lower blood pressure. A study conducted by Washington State University and published in The Journal of Food Science evaluated various salt blends to identify the most palatable combination of sodium, potassium, and calcium chloride.

Study Methodology

The researchers tested ten different salt blends in both tomato soup and water solutions. Participants included 62 women and 28 men aged 20 to 77 for the soup testing, and 64 women and 30 men aged 20 to 71 for the water solution. The average age of participants was 36. They rated the blends on a nine-point scale, assessing flavors such as salty, sweet, sour, bitter, and umami, along with overall enjoyment.

Preferred Salt Blends

The most favored blend comprised 96.4% sodium chloride, 1.6% potassium chloride, and 2% calcium chloride. Another appreciated mixture contained 78% sodium chloride and 22% calcium chloride, offering a reduced sodium concentration. However, adding potassium chloride, which has a bitter taste, may lower consumer acceptance.

Implications for Sodium Intake

Benefits of Using Salt Blends

These findings suggest that substituting traditional salt with these blends could help individuals gradually lower their sodium intake and manage high blood pressure without sacrificing taste.

Awareness of Processed Foods

It is crucial to recognize that most sodium consumption in the U.S. arises from processed and packaged foods rather than the salt added during home cooking. Consumers are encouraged to check nutrition labels, as products containing less than 140 mg of sodium per serving are considered low-salt options. Since many processed foods are high in sugar and saturated fat while lacking essential nutrients, it is advisable to reserve them for occasional indulgence and focus on a diet rich in whole, natural foods.

References

Barnett, S. M., Diako, C., & Ross, C. F. (2019). Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology. Journal of Food Science, 84(2), 327-338. doi:10.1111/1750-3841.14440

Cox, L. (2012, April 12). Why is Too Much Salt Bad for You? Retrieved May 1, 2019, from https://www.livescience.com/36256-salt-bad-health.html