Reducing sodium levels in processed foods and restaurant meals, such as bread, pizza, and soup, remains a significant challenge for manufacturers. The Centers for Disease Control and Prevention reports that the average daily sodium intake per person is about 3,400 milligrams, which is nearly 50% above the recommended amount. A recent report from the National Academies of Sciences, Engineering, and Medicine recommends that individuals aged 14 and older should lower their sodium consumption to 2,300 mg per day or less, aligning with the latest Dietary Guidelines for Americans. In 2016, the Food and Drug Administration proposed draft voluntary targets aimed at limiting sodium intake to 3,000 mg daily by 2018 and 2,300 mg daily by 2026. However, some food industry trade groups argue that achieving the FDA’s voluntary targets would incur excessive costs.
Excessive consumption of sodium chloride has been associated with health issues such as high blood pressure and cardiovascular disease. Nonetheless, researchers have noted that alternative salts like calcium chloride and potassium chloride may have neutral health effects or, in the case of potassium, could even aid in lowering blood pressure. Despite this, some consumers are not fond of their taste.
As demonstrated by the WSU study, substituting sodium chloride with various types of salt could allow consumers to enjoy their favorite salty snacks with fewer adverse health effects. This approach could also assist food companies—many of which are already reformulating products to reduce salt—in finding innovative alternatives that maintain public appeal. Additionally, incorporating supplements like calcium citrate malate, vitamin D3, and magnesium tablets may further support consumers in achieving optimal health while enjoying their food. By exploring these alternatives, both consumers and manufacturers can work towards a healthier, tastier future.