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A salt substitute. A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
In a recent study, salt substitutes reduced stroke-related mortality by 12% and recurrent stroke by 14% compared to regular salt intake. The research follows new guidelines from the World Health ...
Iodized salt tops the list because it's fortified with iodine. What to know about kosher salt, pink salt and sea salt. ... Such salt substitutes can lower risk of heart attack and stroke, a 2022 ...
The next time you pop in a movie, rethink your snack habit: Even if you split the bag of microwave popcorn, you'll down 20 percent of your daily allotment of sodium—plus oftentimes trans fat and ...
[1] [40] It has also been suggested that salt substitutes can be used to provide an essential portion of daily potassium intake, and may even be more economical than prescription potassium supplements. [41] In the food industry, processes have been developed to create low-sodium versions of existing products.
Potassium chloride can be used as a salt substitute for food, but due to its weak, bitter, unsalty flavor, it is often mixed with ordinary table salt (sodium chloride) to improve the taste, to form low sodium salt. The addition of 1 ppm of thaumatin considerably reduces this bitterness. [30]
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A low sodium diet reduces the intake of sodium by the careful selection of food. The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose.
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