Washington: An ingredient that reduces sodium in certain foods can also lower its intake in the general public, saving them from various life-threatening diseases, new research shows.
Called “SODA-LO Salt Microspheres,” it uses a salt-reduction ingredient that turns standard salt crystals into hollow salt microspheres that efficiently deliver salt taste and functionality by maximising the surface area.
The researchers found that sodium reduction using the ingredient can potentially decrease sodium intake by 230-300 milligrams per day or about seven-nine percent of total sodium intake depending on age and gender group.
“This technology can provide immediate solutions to reducing sodium intake while meeting consumer taste preferences, and ultimately improving public health,” said Michael Harrison, senior vice-president (new product development) at Britain-based multinational agribusiness firm Tate & Lyle that developed the technology.
The potential decrease of sodium intake by 300 milligrams per day in adults age 19-50 years is predicted to significantly reduce systolic blood pressure and yield healthcare cost savings annually.
The research, published in the journal Food Science & Nutrition, assessed the potential impact of a sodium reduction technology on sodium intake via a modelling analysis.
The researchers used the National Health and Nutrition Examination Survey (NHANES) 2007-2010 data that included over 17,000 participants.
According to the World Health Organisation (WHO) guidelines, the daily sodium intake should not exceed 1,500 mg (half a tablespoon) for an average person.