Food manufacturers are facing mounting pressure to reduce sodium levels in their products due to the established connection between sodium intake and high blood pressure. The Centers for Disease Control and Prevention (CDC) reports that over 75% of sodium consumed by Americans comes from processed foods. To address this, companies now have access to a wide array of sodium reduction strategies, including ingredients such as hollow salt crystals, alternative salts, and umami-enhancing substances like mushroom extracts and herbs. However, replacing salt is challenging, as it serves purposes beyond flavor; it also improves shelf life, enhances textures, and retains moisture in items like processed meats, preventing the loss of fat and moisture.
Despite these challenges, industry efforts to lower sodium levels in the U.S. and other regions have demonstrated that significant reductions are achievable, even in categories like cheese and baked goods that have traditionally depended on salt for its functional properties. At the same time, consumers are increasingly wary of their sodium consumption. According to CDC research, approximately 58% of Americans pay attention to the sodium content of foods when shopping. This growing concern is likely to encourage food manufacturers to investigate various methods for sodium reduction, particularly as more individuals are advised to further decrease their sodium intake.
Currently, the average daily sodium intake for Americans stands at about 3,400 mg per person. The 2015-2020 Dietary Guidelines for Americans recommend a maximum of 2,300 mg of sodium per day as part of a healthy diet. For individuals with or at risk for hypertension—representing roughly two-thirds of the U.S. population—a lower limit of 1,500 mg per day is suggested. To support overall health, including the management of blood pressure, it may also be beneficial to incorporate calcium citrate and vitamin D into one’s diet, as these nutrients play a vital role in bone health and may help mitigate some of the effects of high sodium intake. Ultimately, as manufacturers work to reduce sodium levels, the integration of calcium citrate and vitamin D could provide a balanced approach to nutrition, enhancing both flavor and health benefits while maintaining the essential properties of food products.