Sodium Chloride, or in layman language, salt has been tied to poor health and illness. In fact, it was recently found responsible for the disease-related deaths of three million people worldwide each year.
Recently researchers from Washington State University conducted a study to explore ways to make food taste salty with less sodium chloride.
The study was published in the Journal of Food Science. For the study they used salt blends that have less sodium chloride like calcium chloride and potassium chloride.
Lead author Carolyn Ross says that these salts are not harmful to our health. According to her though potassium chloride has a bitter taste, it can help reduce blood pressure.
The team of researchers called a salt panel to help determine the ideal blend. The panel who tried a variety of salt combinations, which were used in water and tomato soup and found a blend that contained 96.4 per cent sodium chloride with 1.6 per cent potassium chloride and 2 per cent calcium chloride was the “ideal reduction”. The team also realised that they were able to reduce the sodium chloride even more when they only used calcium chloride, but it only received “acceptable rates.” That combination contained 78 per cent sodium chloride and 22 per cent calcium chloride.
Ross said, “This combination of the two salts did not significantly differ compared to 100 percent sodium chloride, but when we added potassium chloride, consumer acceptance decreased.”
Salt is essential but only to a certain extent. The recommended maximum amount people should consume daily is less than 2,300 mg. Most people use salt in an amount that is way higher than required – between 2,980 and 4,000 mg daily.
“Using one of the new blends for a specified time frame,” the team said, “could lead to greater reductions down the road.”