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Dietary sodium reduction through salt substitutes and enhancers: Types, applications and health implications |
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| รหัสดีโอไอ | |
| Creator | Alvina Rose |
| Title | Dietary sodium reduction through salt substitutes and enhancers: Types, applications and health implications |
| Publisher | Mahasarakham University |
| Publication Year | 2569 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 12 |
| Journal No. | 2 |
| Page no. | 136-154 |
| Keyword | Sodium chloride, cardiovascular diseases, hypertension, salt substitutes, salt enhancers |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | Sodium chloride (NaCl), commonly known as table salt, is an essential ingredient in the food industry that enhances flavor, creates texture and preserves food. On the other hand, consuming too much salt has been connected to several health problems, such as cardiovascular diseases, hypertension, bone demineralization and gastric cancers. Additionally, potential drawbacks related to impaired kidney function should be noted, particularly for individuals with chronic kidney disease (CKD), as reduced renal filtration capacity can worsen electrolyte imbalance and increase the health risks associated with certain salt substitutes. With customers' growing awareness of nutrition and health issues, low-sodium food items are becoming more and more popular. This review explores various approaches to reducing sodium in foods through salt-replacement and enhancement strategies while maintaining desirable sensory and functional properties. A comprehensive review of existing studies was conducted to identify different salt substitutes and salt enhancers. Numerous sodium substitutes, such as potassium chloride, calcium chloride, magnesium chloride and magnesium sulfate, have been assessed for their sensory qualities and functional roles. Additionally, natural and chemical flavor enhancers were examined for their ability to compensate for the reduced saltiness perception. Among the evaluated substitutes, potassium chloride and calcium chloride were the most widely used salt replacers. Major research gaps include limited long-term toxicological evaluations, inconsistent sensory outcomes across matrices and insufficient studies on synergistic combinations of substitutes and enhancers. This review emphasizes that integrating partial mineral substitution with natural flavor enhancement is the most effective approach for developing healthier food products without compromising quality. |
