People who have high or slightly elevated blood pressure have a high risk of developing health problems related to salt consumption. Whereas, NaCl present a good advantages : food preservation, low water activity and tasty foods. Can we replace NaCl and preserve these advantages without health risks ?
A lot of research is going into finding ways that salt can be reduced in foods without affecting any of the sensory characteristics such as taste and texture. The solutions to date range from simply using potassium salt to using micro fine salt crystals which, even when a small amount is used, can give an intense salty flavour. Flavour enhancers have also been explored as a way of increasing salty taste so that the salt level can be reduced.
Acesulfa Acesulfame potassium
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Dear Arghya Mani , what's your results, from your thesis, can KCl and CaCl2 replace NaCl, and not increase Blood pressure in Human being.?
One can use potassium chloride or a mixture of sodium chloride and potassium.
Potassium intake reduces blood pressure and is recommended for people with high blood pressure.
Of course, excessive consumption of potassium chloride has side effects and should maintain moderation.
Low sodium salt substitutes are available... !!
There is one study on " efficacy and safety of a compound ion salt (CISalt) with low sodium content in an animal model and in a community-based population. Kindly read the attached article.
Not that I am aware of. One of the features of sodium cloride is that it adds taste to food. Other group II elements combined with other group VII elements would give a different taste, smell and stability to the salt at room temperature , I suppose. For instance potassium is bad for the heart
The food industry is using potassium chloride but as mentioned it has a metallic aftertaste that affects the sensory properties of the food. Other way is using enhancers as sodium inosinate and sodium guanilate in order to reduce que amoun of sodium chloride. The use of spices is also used as enhancers of savory flavours.
NaCl is a unique salt in food processing, and not exactly comparable to other salts like KCl, which is heart-friendly but is not that great in food-processing. As suggested above, one may consider synthetic salt flavour, but then, they have some associated health risk such as been carcinogenic when consumed regularly in fairly large quantities. So, I think the best thing is to continue using NaCl in moderation.
I am adding my answer to others who mentioned taste enhancers. Monosodium glutamate (MSG) and nucleotide salts, either alone or in combination, are used as alternative for NaCl. This is to reduce NaCl content as well as enhance taste of the food product.
Thank you Mr Abukhader, and what about health effect ? does exist any clinical studies ?
Mr Alaeddine ... read these articles
Jinap S, Hajeb P. Glutamate: Its applications in food and contribution to health. Appetite 2010;55:1-10
&
Henry-Unaeze HN. Update on food safety of monosodium l-glutamate (MSG). Pathophysiology 2017;24:243-249
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