The past decade’s trans fatty acid revolution proved that federal and state regulators control what’s for dinner—just ask any New York chef. Many in the food-formulating industry believe salt is the next target, despite conflicting opinions among medical and nutritional authorities regarding required daily intakes.
Sodium and salt (sodium chloride) are not the same. Because sodium is a smaller molecule than chlorine, sodium chloride is 39.34% sodium and 60.66% chloride on a molecular-weight basis. Both FDA and Codex standards allow table salt to contain up to 2% additives, such as anti-caking agents and processing aids.
Compared to other minerals, the human body needs sodium in relatively large amounts, but many believe not as much as currently consumed. Federal guidelines say the average American should consume about 2,300 mg of sodium daily, while some population segments should consume closer to 1,500 mg. According to the American Medical Association, Dallas, most Americans consume more than 4,000 mg each day. Studies suggest that this excessive consumption is a contributing factor to hypertension, heart disease and even certain cancers.
Not all scientists believe universal sodium restriction is the answer to improved health, as many other variables influence one’s predisposition to disease, and restricting sodium intake for some individuals may cause more harm than good. For example, just like sugar helps the medicine go down, salt makes a glass of vegetable juice much more palatable. And don’t forget sports enthusiasts who need to replenish and rehydrate for electrolyte balance. In fact, a study published in The American Journal of Medicine (2006; 119(3):275.e7-275.e14) states that “sodium intake of less than 2,300 mg was associated with a 37% increase in cardiovascular disease mortality and a 28% increase of all-cause mortality.”
A methodical approach
Consumer awareness of the issues surrounding dietary sodium and the continued push from public health organizations and consumer advocacy groups is driving modified-sodium food formulating—and it’s even more complex than mere salt reduction, although taking out salt from certain formulations can be difficult enough.
“We started a sodium-reduction initiative a few years back, but at the time, most of the U.S. food industry was busy with trans fatty acid elimination,” says Barbara Heidolph, principal, technical service, food phosphates, ICL Performance Products LP, St. Louis. “Today, the packaged-food and foodservice industries, especially manufacturers of products going into school lunch programs, are looking at ways to reduce sodium levels.”
Food manufacturers are doing so very methodically, according to Heidolph. “With individual products, such as biscuits, sausage or processed cheese, product developers are looking at all the sources of sodium,” she says. “Once they identify a reduction target, they are experimenting by reducing one or more sources of sodium in the formulation. They are doing the same with multi-component foods such as hand-held sandwiches and prepared pasta entrées. By looking at all the sources of sodium, not just the direct addition of sodium chloride, it is often possible to make multiple adjustments to achieve the finished product target.”
