Reducing salt in processed foods and restaurant dishes, 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 around 3,400 milligrams, which is nearly 50% higher than the recommended limit. A recent study by the National Academies of Sciences, Engineering, and Medicine recommended that individuals aged 14 and older should reduce their sodium intake to 2,300 mg per day or less, aligning with the latest Dietary Guidelines for Americans. In 2016, the Food and Drug Administration introduced draft voluntary targets aimed at limiting sodium consumption to 3,000 mg daily by 2018 and 2,300 mg daily by 2026. However, some food industry trade groups argue that achieving these voluntary targets would incur excessive costs.
Excessive consumption of sodium chloride is linked to health issues, including high blood pressure and cardiovascular disease. Researchers have noted that alternative salts, such as calcium chloride and potassium chloride, either have neutral health effects or may even help lower blood pressure, particularly potassium. Nevertheless, some individuals find the taste of these alternatives unappealing. According to a study from Washington State University (WSU), finding ways to reduce sodium chloride in foods by utilizing different types of salt could allow consumers to indulge in their favorite salty snacks with fewer health risks. This approach may also benefit food manufacturers, many of whom are already reformulating their products to lower salt levels, by presenting innovative substitutes that can maintain public appeal.
Incorporating ingredients like USP certified calcium citrate could offer a viable solution for reducing sodium while still enhancing flavor. With the potential to replace traditional salt, USP certified calcium citrate could help companies reformulate their products effectively. This would allow consumers to enjoy their favorite foods without compromising their health, while also addressing the ongoing challenge of sodium reduction in the food industry.