Researchers in low sodium salt have discovered the gold ratio for health and taste

It is well known that reducing the amount of salt you consume has health benefits, but there is one obvious disadvantage that prevents many people from making this dietary change: taste. A lack of salt reduces the flavor of many dishes and snacks, resulting in a dull product that pushes a lot to the salt shaker. This is a problem that may well be solved, at least according to a recently published study, explaining how snacks can retain a salty flavor while reducing sodium levels.

According to the American Heart Association, eating too much sodium (salt) is a major risk factor for hypertension, which paves the way for serious health problems, including stroke and heart attacks. . The Association recommends that adults not consume more than 2,300 mg of sodium per day, but suggests maintaining this level under ideal conditions at less than 1,500 mg / day.

However, it is easy to exceed the recommended limits, especially when consuming snacks and savory items such as potato chips, french fries and processed meats. Reducing the sodium content of these products is a step towards reducing overall sodium consumption, but this brings back the issue of salt cravings.

Researchers at Washington State University have presented a potential solution to this problem: salt mixed with other products that, when combined, help a product retain its salty flavor while reducing the amount of salt. potentially harmful sodium.

Table salt, often called simply "sodium", is sodium chloride; may cause an increase in blood pressure, so consumption should be moderate. Some sodium substitutes, such as calcium chloride and potassium chloride, do not have the same negative health effects, but they also taste less good.

As part of their work, the researchers mixed salt with salt and submitted the mixtures to tasting panels to determine how much sodium can be replaced before the flavor is no longer appealing.

Although salt remains the main ingredient in these blends, the team found that 78% sodium chloride and 22% calcium chloride were an acceptable substitution for 100% salt. Alternatively, the study also found that 96.4% salt, 1.6% potassium chloride and 2% calcium chloride also reduced sodium content while maintaining salty taste.

Although consumers should always be aware of their sodium intake with these alternatives, switching from pure salt to one of these reduced-sodium blends would be a springboard for satisfying salt cravings while reducing sodium chloride levels.