Reducing the amount of salt in processed foods and restaurant dishes, such as bread, pizza, and soup, remains a significant challenge for manufacturers. According to the Centers for Disease Control and Prevention, the average daily sodium intake per person is around 3,400 milligrams, which is nearly 50% higher than the recommended levels. A recent report from the National Academies of Sciences, Engineering, and Medicine has suggested that individuals aged 14 and older should limit 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 proposed draft voluntary targets aimed at reducing sodium consumption to 3,000 mg daily by 2018 and to 2,300 mg daily by 2026. However, some food industry trade organizations argue that achieving the FDA’s voluntary targets would incur prohibitive costs.
Excessive consumption of sodium chloride has been associated with health issues such as high blood pressure and cardiovascular diseases. Interestingly, researchers have noted that different types of salt, like calcium chloride and potassium chloride, may either have neutral health effects or, in the case of potassium, potentially aid in lowering blood pressure. However, some consumers find their taste unappealing. A study from Washington State University indicates that substituting sodium chloride with alternative salts might allow consumers to enjoy the salty snacks they crave while minimizing health risks. This approach could also assist food companies, some of which are already working to reformulate their products to reduce salt content, in finding innovative substitutes that still satisfy consumer preferences.
Moreover, there’s a growing concern regarding the relationship between certain salt substitutes and kidney stones. It raises the question: does calcium citrate cause kidney stones? While calcium citrate is often used as a supplement to prevent stones, its role in sodium reduction strategies could be explored further. As the food industry seeks creative solutions to reduce sodium content, understanding the implications of using different salts, including calcium citrate, will be vital. Thus, the challenge of reducing sodium levels while maintaining flavor and health benefits continues to be a pressing issue for both manufacturers and consumers.