70% of Excessive Salt Consumption Comes from Processed Foods

In recent years, food awareness has returned to the forefront of health discussions. Many diseases are globally linked to poor dietary habits and the consumption of processed foods.

Numerous awareness campaigns promote a balanced diet and combat over-nutrition, spreading a food culture focused on well-being.

Over-Nutrition

Within a century, we’ve transitioned from insufficient intake of essential foods for health to an excessive consumption of products and micronutrients that can jeopardize our quality of life.

Sodium is one example of this trend. Used as a flavor enhancer and preservative, its intake has reached critical levels.

In this scenario, the World Health Organization (WHO) has issued precise guidelines to reduce sodium consumption, recommending the adoption of strategies and laws to limit the intake of this micronutrient. Reduct Salt was created specifically to meet these needs.

The Presence of Sodium in Our Diet

Sodium is a fundamental element of our diet, but an excess can lead to serious health problems. On average, we consume sodium from three main sources:

• 10% from fruits and vegetables
• 54% from processed products
• 36% from seasonings used in cooking

A large part of excessive sodium intake, about 70%, comes from processed food products, where salt is used both as a flavor enhancer and a preservative.

For Consumers

How to Reduce Salt Consumption

Here are some practical tips to reduce salt intake in our daily diet:

• Prefer fresh foods: Opting for fresh fruits and vegetables instead of canned or pre-cooked products helps reduce salt intake. Fresh foods naturally contain less sodium and more essential nutrients like vitamins, minerals, and fiber. Preparing meals with fresh ingredients allows for greater control over the amount of salt added, improving the taste and quality of the diet without resorting to preservatives and additives.
• Limit cured meats: Reduce the consumption of processed meats like ham, salami, and other cold cuts. These products are often rich in sodium, which contributes to excess salt in the diet. Prefer fresh, less processed alternatives to reduce sodium intake.
• Unsalted bread: Opt for unsalted bread, known as “pane sciapo,” and consume snacks and chips only occasionally. Just think of the common word for certain products: “salty snacks.” When choosing snacks, it’s better to prefer those with a reduced salt content.
• Read labels: Pay attention to food labels and choose products with a salt content not exceeding 0.3 grams (0.12 grams of sodium) per 100 grams of product. This helps you better control sodium intake and make more conscious food choices.
• Cook with less salt: Reduce the amount of salt used when preparing meals; you might discover that foods have more flavor than you thought. Remove the salt shaker from the table to avoid adding salt to already served dishes, as it’s often just a habit. Experiment with other cooking techniques and ingredients that enhance the natural flavor of foods.
• Flavor with spices: Use spices, herbs, and other natural seasonings to flavor foods instead of salt. Spices like pepper, curry, paprika, oregano, basil, and rosemary can add taste and variety to dishes without increasing sodium intake.
• Limit salt-containing condiments: Reduce the use of condiments that contain salt, such as ready-made sauces, bouillon cubes, and powdered seasonings. These products often contain high amounts of sodium. Opt for low-salt versions or prepare homemade condiments for greater control over ingredients.

For the Food Industry

Reduct Salt: The Innovative Solution for a Balanced Diet

Reduct Salt is an innovative blend of food salts, designed to reduce sodium content without compromising taste. Thanks to its advanced formula, Reduct Salt allows for a 30-35% reduction in sodium compared to traditional salt. It replaces traditional salt in a 1:1 ratio, maintaining unaltered organoleptic properties. From taste to fragrance, all sensory qualities remain unchanged.

Reduct Salt represents a conscious choice for the food industry, meeting the demands of healthy eating. Replacing traditional salt with Reduct Salt means taking an important step towards a healthier diet, respecting WHO guidelines, and responding to the demands of increasingly health-conscious consumers.

Why Reduce Salt?

The WHO recommends consuming less than 5 grams of salt per day, equivalent to about one teaspoon. This limit includes both naturally occurring salt in foods and salt added during meal preparation and consumption.

Reducing daily salt intake is crucial for several reasons. Here are three main ones:

• Lower blood pressure: Excess sodium in the blood can retain fluids, increasing blood volume and, consequently, pressure on arterial walls. Maintaining blood pressure at normal levels significantly reduces the risk of cardiovascular diseases, such as heart attacks and strokes, which are among the leading causes of mortality globally.
• Improve heart function: A reduction in salt consumption leads to direct benefits for the heart, blood vessels, and kidneys. Lower sodium intake helps reduce the heart’s workload, allowing for more efficient function and preventing conditions like heart failure. It also helps keep blood vessels elastic and healthy, preventing atherosclerosis. The kidneys also benefit from a low-sodium diet, as reduced blood pressure facilitates their blood filtering function.
• Increase bone strength: Excess sodium can increase the urinary excretion of calcium, an essential mineral for bone formation and maintenance. Excessive calcium loss can weaken bones and increase the risk of developing osteoporosis, a disease characterized by decreased bone density and an increased risk of fractures. Adopting a low-sodium diet therefore helps preserve bone health and strength in the long term.