Future Perspective on Salt and Salt Substitutes – An Update on a Functional Food Approach to Sodium Reduction and Public Health Improvement

INTRODUCTION
Global nutritional guidelines are encouraging dietary sodium reduction based on scientific evidence that supports the fact that, despite sodium being an essential mineral, current high intakes are not necessary and, for some, increases the risk of hypertension and many other non-communicable diseases (NCDs) (3,4).
The use of functional foods that correct the mineral composition of processed foods, cooking salts or seasonings by reducing sodium with potassium, calcium and magnesium salts has been suggested as a means of addressing both the dominance of sodium, and the mineral inadequacies or imbalances of minerals in our diets (1).

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