Food manufacturers are facing mounting pressure to reduce the sodium content in their products due to the established connection between sodium and high blood pressure. According to the Centers for Disease Control and Prevention (CDC), over 75% of the sodium consumed by Americans comes from processed foods. Fortunately, companies now have a wide range of sodium reduction techniques available, utilizing ingredients such as hollow salt crystals, alternative salts, and umami-enhancing substances like mushroom extracts and various herbs. However, replacing salt is challenging, as it serves multiple purposes beyond just flavor. It helps extend shelf life, improves texture, and retains moisture in products like processed meats, which is crucial for preventing moisture and fat loss.
Despite these challenges, the food industry has demonstrated that significant sodium reductions are achievable in the U.S. and other regions, even in product categories like cheese and bakery items that have historically depended on salt for its functional properties. Concurrently, consumer awareness regarding sodium intake is on the rise. CDC research indicates that approximately 58% of Americans pay attention to sodium content when shopping for groceries. This growing concern is likely to motivate food manufacturers to continue exploring innovative sodium reduction strategies, especially as more individuals receive advice to further lower their sodium consumption.
Currently, the average daily sodium intake for Americans stands at about 3,400 mg per person. The 2015-2020 Dietary Guidelines for Americans recommend that individuals consume less than 2,300 mg of sodium per day as part of a healthy diet. For those with hypertension or at risk for high blood pressure—who make up roughly two-thirds of the U.S. population—a recommended daily intake of 1,500 mg is suggested. Additionally, it is important to consider the role of calcium citrate in a balanced diet, as maintaining adequate calcium levels is essential for overall health. As consumers become more health-conscious, the integration of calcium citrate and awareness of its recommended daily intake could also play a role in shaping food product formulations alongside sodium reduction efforts.