Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru

BACKGROUND Regular salt is about 100% sodium chloride (NaCl). Low-sodium salts have reduced sodium chloride content, most commonly through substitution with potassium chloride (KCl). Low-sodium salts have a potential role in reducing population sodium intake level and blood pressure, but its availability in global market was unknown. OBJECTIVE The aim of this study was to assess the availability, formulation, labelling, and price of low-sodium salts currently available to consumers around the world. METHODS Low-sodium salts were identified through a systematic literature review, Google search, online shopping sites search, and inquiry of key informants. The keywords of “salt substitute”, “low-sodium salt”, “potassium salt”, “mineral salt”, and “sodium reduced salt” in six official languages of the United Nations were used for search. Information about the brand, formula, labelling, and price was extracted and analysed. RESULTS Eighty-seven low-sodium salts were available in 47 out of 195 countries around the world (24%), including 28 high-income countries, 13 upper-middle-income countries, and six lower-middle-income countries. The proportion of sodium chloride varied from 0% (sodium-free) to 88% (as percent of weight, regular salt is 100% NaCl). Potassium chloride was the most frequent another component with levels ranging from 0% to 100% (potassium chloride salt). Forty-three (49%) had labels advising potential health risk, 33 (38%) labelling the advice of potential health benefits. The median price of low-sodium salts in high-income, upper-middle-income, lower-middle-income countries was USD 15.0/kg (IQR: 6.4 to 22.5), USD 2.7/kg (IQR: 1.7 to 5.5) and USD 2.9/kg (IQR: 0.50 to 22.2) respectively. The price of low-sodium salts was between 1.1 and 14.6 times that of regular salts. CONCLUSIONS Low-sodium salts are not widely available and are commonly more expensive than regular salts. Policies that promote the availability, affordability and labelling of low-sodium salts should enhance appropriate uptake for blood pressure lowering and cardiovascular prevention. CLINICALTRIAL N/A INTERNATIONAL REGISTERED REPORT RR2-10.1111/jch.14054

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Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride

Biointerface Research in Applied Chemistry ◽

10.33263/briac105.61126118 ◽

2020 ◽

Vol 10 (5) ◽

pp. 6112-6118

Keyword(s):

Blood Pressure ◽

Sodium Chloride ◽

Potassium Chloride ◽

Dairy Product ◽

Sodium Content ◽

Partial Replacement ◽

Common Salt ◽

Daily Consumption ◽

Low Sodium ◽

Daily Diet

Butter is a dairy product that is trendy among consumers because of its uncommon taste and aroma. Table butter involves the addition of common salt (NaCl) during its processing. Thus, its daily consumption leads to a high intake of sodium which is not good for health. Excessive sodium level in daily diet is associated with an increase in blood pressure of consumers which leads to certain heart disease including heart-stroke, cardiac-collapse and kidney disease. Hence, in the present study was designed to reduce the sodium content in the table butter via replacement of sodium chloride with potassium chloride. Potassium chloride not only replaces sodium but also provides the lowering of blood pressure (B.P.) in high B.P. patients. The present study reveals that low sodium butter made with potassium chloride is acceptable to consumer’s w.r.t. important sensory attributes. KCl in table butter can replace up to 30% of sodium chloride (NaCl) with acceptable sensory characteristics.

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Availability, Formulation, Labelling, and Price of Low-Sodium Salts Worldwide (Preprint)

JMIR Public Health and Surveillance ◽

10.2196/27423 ◽

2021 ◽

Author(s):

Xuejun Yin ◽

Hueiming Liu ◽

Jacqui Webster ◽

Kathy Trieu ◽

Mark D. Huffman ◽

...

Keyword(s):

Sodium Salts ◽

Low Sodium

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Left Ventricular Mass Reduction by a Low-Sodium Diet in Treated Hypertensive Patients

Nutrients ◽

10.3390/nu12123714 ◽

2020 ◽

Vol 12 (12) ◽

pp. 3714

Author(s):

Natale Musso ◽

Federico Gatto ◽

Federica Nista ◽

Andrea Dotto ◽

Zhongyi Shen ◽

...

Keyword(s):

Body Weight ◽

Left Ventricular Mass ◽

Ventricular Hypertrophy ◽

Left Ventricular ◽

Dietary Sodium ◽

Common Salt ◽

Low Sodium Diet ◽

Low Sodium ◽

Ventricular Mass ◽

Sodium Consumption

Objective: To evaluate the left ventricular mass (LVM) reduction induced by dietary sodium restriction. Patients and Methods: A simple sodium-restricted diet was advised in 138 treated hypertensives. They had to avoid common salt loads, such as cheese and salt-preserved meat, and were switched from regular to salt-free bread. Blood pressure (BP), 24-h urinary sodium (UNaV) and LVM were recorded at baseline, after 2 months. and after 2years. Results: In 76 patients UNaV decreased in the recommended range after 2 months and remained low at 2 years. In 62 patients UNaV levels decreased after 2 months and then increased back to baseline at 2 years. Initially the two groups did not differ in terms of BP (134.3 ± 16.10/80.84 ± 12.23 vs. 134.2 ± 16.67/81.55 ± 11.18 mmHg, mean ± SD), body weight (72.64 ± 15.17 vs. 73.79 ± 12.69 kg), UNaV (161.0 ± 42.22 vs. 158.2 ± 48.66 mEq/24 h), and LVM index (LVMI; 97.09 ± 20.42 vs. 97.31 ± 18.91 g/m2). After 2years. they did not differ in terms of BP (125.3 ± 10.69/74.97 ± 7.67 vs. 124.5 ± 9.95/75.21 ± 7.64 mmHg) and body weight (71.14 ± 14.29 vs. 71.50 ± 11.87 kg). Significant differences were seen for UNaV (97.3 ± 23.01 vs. 152.6 ± 49.96 mEq/24 h) and LVMI (86.38 ± 18.17 vs. 103.1 ± 21.06 g/m2). Multiple regression analysis: UNaV directly and independently predicted LVMI variations, either as absolute values (R2 = 0.369; β = 0.611; p < 0.001), or changes from baseline to +2years. (R2 = 0.454; β = 0.677; p < 0.001). Systolic BP was a weaker predictor of LVMI (R2 = 0.369; β = 0.168; p = 0.027; R2 = 0.454; β = 0.012; p = 0.890), whereas diastolic BP was not correlated with LVMI. The prevalence of left ventricular hypertrophy decreased (29/76 to 15/76) in the first group while it increased in the less compliant patients (25/62 to 36/62; Chi2p = 0.002). Conclusion: LVM seems linked to sodium consumption in patients already under proper BP control by medications.

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Fast and Direct Na and K Determination in Table, Marine, and Low-Sodium Salts by X-ray Fluorescence and Chemometrics

Journal of Agricultural and Food Chemistry ◽

10.1021/jf504941z ◽

2015 ◽

Vol 63 (9) ◽

pp. 2406-2412 ◽

Cited By ~ 10

Author(s):

José A. Da-Col ◽

Maria I. M. S. Bueno ◽

Fábio L. Melquiades

Keyword(s):

Sodium Salts ◽

X Ray ◽

Low Sodium

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Examination of Low-Sodium Salts for Radiation Education

Radiation Safety Management ◽

10.12950/rsm.200714 ◽

2021 ◽

Vol 20 (0) ◽

pp. 9-19

Author(s):

Takao KAWANO

Keyword(s):

Sodium Salts ◽

Low Sodium ◽

Radiation Education

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Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk

Current Nutrition & Food Science ◽

10.2174/1573401314666180123151007 ◽

2019 ◽

Vol 15 (3) ◽

pp. 234-242 ◽

Cited By ~ 2

Author(s):

Masoumeh Arab ◽

Sara Sohrabvandi ◽

Nasim Khorshidian ◽

Amir M. Mortazavian

Keyword(s):

Phase Separation ◽

Apparent Viscosity ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Positive Influence ◽

Point Of View ◽

Lactobacillus Delbrueckii ◽

Partial Substitution ◽

Common Salt ◽

Low Sodium

Background: Doogh is a typical Iranian beverage based on fermented milk. The common salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation. The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have significant impacts on biochemical characteristics of this product. Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, different salt percentages (0.5 and/or 1% (w/w)) in two ratios of NaCl/KCl (100:0 or 50:50) were prepared. Four samples were produced with the addition of salt before fermentation and four samples after fermentation (after cooling to 5°C). Apparent viscosity, phase separation, viability of probiotics and sensory properties of Doogh samples were studied during 21 days storage. Results: The results showed that samples containing 1% (w/w) salt (NaCl or NaCl:KCl) had higher phase separation than treatments with 0.5% (w/w). The partial substitution of NaCl with KCl had a positive influence on the viability of probiotics. Treatments with 1% (w/w) NaCl:KCl and 0.5% (w/w) NaCl:KCl added before fermentation showed the maximum viability of probiotics. Addition of salt decreased the apparent viscosity of Doogh due to decreasing mean particle size of the dispersion system. From sensory point of view, the treatment with 0.5% (w/w) NaCl and those with 0.5% (w/w) NaCl:KCl before fermentation showed the highest acceptance. Conclusion: A low-sodium Doogh with an acceptable probiotic viability was produced.

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