Salt Intake and Health: Will Salt Subsitutes Do the Trick?

Whether it's used to bring the baker's dough together just right, to add just a hint of flavor to a chef's top sirloin, or add the right amount of kick to a bartender's Salty Dog, people love salt.

But it turns out that some of us might love it a little too much.

A recent study published in The New England Journal of Medicine about salt intake and health is getting a bit of attention. According to the study, even small reductions in salt intake could reduce heart disease and stroke by thousands of cases.

And with low salt diets and foods gaining in popularity, many wholesale food ingredients distributors and wholesale food providers might find that salt subsitutes are in greater demand. Most often made of potassium chloride, salt substitutes offer a similar flavor to salt without the same health concerns.

The largest sector in food preparations and marketing where a shift in consumer popularity is likely to be processed foods, where much of American salt intake originates.

This is because, besides being essential for many baked goods and just plain tasty in many meals, salt has been used as a food preservative for centuries. Historically salt has been used for mold prevention and antibacterial purposes and to slow the aging process in foods.

And today, our salt intake is heavily influenced by the use of sodium in spreads, processed meats, and canned goods. Wholesale salt prices aren't likely to see a change anytime soon, but for manufacturers that want to offer their consumers a variety of healthy alternatives, salt substitutes could be a smart idea.

Though we doubt that the "Potassium Chloride Dog" will be making appearances at the local bar anytime soon.