Salt and Salt Reduction

What is the UK RNI for salt intake?

6 g/day (≈2.4 g sodium).

What health issues are linked to high sodium intake?

High blood pressure, cardiovascular disease, renal disease, stomach cancer, bone demineralisation.

How many deaths could be prevented annually by reducing salt intake?

Around 35,000 stroke and heart attack deaths.

What percentage of dietary salt comes from processed foods?

65–85%.

Name three current strategies for reducing salt intake.

Public awareness campaigns, front-of-pack labelling, manufacturer reduction targets.

What is the typical reduction approach?

Stepwise reduction per food category (2020–2024).

How do we perceive salty taste?

Na⁺ passes through epithelial sodium channels, depolarises taste receptor cells, neurotransmitters released, signal interpreted by brain.

Which papillae contain taste buds?

Fungiform, foliate, and vallate papillae.

Why is salt used in food beyond taste?

Inhibits microbial growth, reduces water activity, stabilises gluten, controls yeast fermentation, increases meat weight via water binding.

What compounds can replace sodium for perceived saltiness?

Potassium chloride, calcium chloride, magnesium sulphate.

Recommended sodium replacement level with potassium?

15–25%.

How does crystal size affect salt perception?

Smaller crystals dissolve faster, giving a quicker salt spike.

Name two bitterness masking strategies.

Saltiness enhancers (glycine, lysine), bitter blockers (AMP, sweeteners).

What reduction level is undetectable to taste receptors?

10–25%.

What happens if sodium is reduced by >50%?

Consumers may add back ~20% as table salt.

Why is salt important for preservation?

Alters water activity and microbial growth.

Name alternative preservatives.

Sorbates, benzoates, propionates, lactates, natural antimicrobials (mustard, garlic).