HELEN L MITCHELL
Consultant Food Science and Technology, Kent, United Kingdom

Abstract

A functional food approach to salt reduction has the potential to make big differences in sodium dietary intake and, therefore, population health, and may be a quicker and more effective option than other approaches to sodium reduction. The original arguments for this approach from Karpannen et al. (1) are brought up-to-date with evidence from more recent science that justifies this proposition (2).

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).

THE RATIONALE FOR A FUNCTIONAL FOOD APPROACH: ADDRESSING MINERAL IMBALANCES
WHO recognises the importance of reducing sodium intake from salt as a means to reduce the global burden of NCDs but also identifies the importance of adequate potassium intake to mitigate the negative effects of sodium on blood pressure. Most populations consume more than the recommended levels of sodium and less than the recommended amounts of potassium (5). Sub-clinical magnesium defic ...