EXCESS OF SODIUM INTAKE: DRAMATIC CONSEQUENCES

“9 out of 10 people from 2 years old consume salt in excess”

CONSEQUENCES

Cardiovascular disease (CVD), the leading cause of death worldwide, kills 17 million people each year, which represents 30% of all global deaths. The major risk factor for cardiovascular disease is high blood pressure and an excessive sodium intake is an important cause.

FACTS

Salt consumption is one of the major health issue for the population.

Every day we actually consume twice more sodium than we should do.

Adults consume 3,5g of sodium / day whereas World Health Organization recommends 2,3g of sodium / day.

 

NEW RECOMMENDATIONS

“World Health Organization Objective: Reduction of population salt intake by 30% by 2025”

Sodium excess intake consequences are a very high cost to be paid by the authorities.

Over the last years Governments have started campaigns in order to reduce the consumption of sodium.

A total of 75 countries now have a national salt reduction strategy, more than double the number reported in a similar review done in 2010.

The majority of programs are multifaceted and include:

  • Industry engagement to reformulate products (61 countries)
  • Establishment of sodium content targets for foods (39)
  • Consumer education (71)
  • Front of pack labelling schemes (31)
  • Taxation of high-salt foods (3)
  • Interventions in public institutions (54).

Legislative actions related to salt reduction such as mandatory targets, front of pack labelling, food procurement policies and taxation have been implemented in 33 countries.

AN UNSOLVED ISSUE FOR PRODUCERS

“No effective solution from -40% sodium reduced”  

75% of processed food we consume bear an excess of sodium, according to the World Health Organization. Authorities have put the stress on food producers in order to advance in the salt reduction issue.

Over the last years food producers have been gradually experimenting sodium reduction in their formulations. Because of government recommendations, agreements in some food sectors, or because health issue has become an increasing sales booster.

However, sodium reduction is not an easy matter for R&D and Operation specialists. Nowadays reducing sodium percentage by 10%, 15% or even 30% is a work that can be undertaken thanks to different existing methods in the market.

A lot of research has been done to offer sodium reduction solutions to the food producers.

Natural sodium reduced sea salts

  • Magnesium chloride
  • Ammonium chloride
  • Gluconate chloride
  • Calcium chloride
  • Seaweed extracts
  • Yeast extracts
  • Flavourings

But the most effective solution is the Potassium Chloride, at a condition that the provider has been able to master the off-metallic taste of the potassium.

POTASSIUM CHLORIDE: THE MOST EFFECTIVE OPTION

“Potassium chloride has ionically the closest salt molecule to sodium chloride”

Potassium Chloride is the best option for effective sodium reduction because it offers the most similar functionality to salt.

It allows manufacturers to maintain the same taste, texture and shelf life of their food, while reducing the level of sodium efficiently in their finished products.

Health benefits

Potassium is an important mineral for the people’ health, but most consumers don’t get enough of it. It is recommended that adults consume 4,700 milligrams of potassium a day (USA) and 3,500mg / day (Europe).

However users consume an average 2,400mg per day.

Consumers should increase their consumption of sodium and increase intake of potassium.

Sodium reduction through potassium chloride should be a long term beneficial solution for world population.

Potassium is essential for our bodies:

  • Build proteins
  • Break down and use carbohydrates
  • Build muscle
  • Maintain normal body growth
  • Control the electrical activity of the heart
  • Control the acid-base balance

Products that contain potassium chloride

  • Baby formulas
  • Cereals
  • Frozen entrees
  • Meats
  • Snacks foods (chips, crisps)
  • Sports /electrolyte drinks
  • Soups
  • Sauces
  • Snack / meal bars

Consumer acceptance

Many companies fear that consumers don’t see potassium chloride as a friendly ingredient due to a lack of familiarity, but research shows that most consumers do not express any concern about it.