Our Inevitable Sodium Swap Out

Dietary sodium is a growing area of concern around the world, as excessive intake is believed to contribute to development of hypertension and cardiovascular disease. “But remember, dietary sodium is essential to human life,” says Roger Clemens, associate director, Regulatory Science Program, School of Pharmacy, University of Southern California, Los Angeles. “It is a mineral that the body cannot manufacture, yet is critical for so many bodily functions.”

Compared to other minerals, the human body needs sodium in relatively large amounts, but leading authorities believe we don’t need as much as is currently consumed. The United Kingdom has been the quickest to respond to the negative publicity surrounding sodium, as the country is enacting a number of labeling and reduction policies, and many are proactively reducing sodium contents of foods.

The United States is close behind. In February, Denny’s announced it had reduced the amount of salt in its hash browns by 25%. The company also modified its cheese sauce and shrimp skewers to cut sodium by 20% and 25%, respectively. By June, all 1,500-plus units will offer turkey bacon and turkey sausage, which are lower-sodium (and lower-fat) alternatives to their traditional counterparts.

UNDERSTANDING SODIUM

Sodium and salt are different substances, but most everyone uses them interchangeably. The chemical name for salt is sodium chloride (NaCl), indicating that sodium is a component of salt.

Salt is found naturally in many foods. In addition, prepared and processed foods often contain salt or other sodium-containing ingredients, such as sodium bicarbonate, also known as baking soda.

“Before starting a sodium reduction program, it is important to assess the functionality of sodium in the product,” says Linda Kragt, technical services manager, Morton Salt, Chicago. “Sodium chloride has flavor effects beyond providing saltiness. It is an excellent flavor modulator, and it rounds out flavor in a way that no other ingredient can. And let’s not forget that salt lowers water activity in products so that it is unavailable for microorganisms. In certain products, if the salt level is decreased, the shelf life may also be reduced. It may be necessary to modify the packaging, change the processing technique or add other ingredients. Sodium chloride also provides functionality. In meat products, it solubilizes protein and enhances hydration. In products such as cheese it helps regulate enzyme activity, and also enhances texture. It controls the yeast activity in yeast-leavened breads and strengthens gluten so that doughs are more machinable.”

WHAT WE NEED

Americans should consume about 2,300 mg of sodium daily, according to federal guidelines. About half the population—African-Americans, middle-aged or elderly, and those with preexisting hypertension—are advised to consume even less, around 1,500 mg. Yet food-intake surveys show that the average American consumes about twice the recommended amount. Approximately 75% comes from processed food, according to USDA. The rest comes from either the shaker, or is naturally in foods.