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Abstract
Sodium-free Salt
Preeya Leelahagu*
*Graduate Program in Nutrition, Faculty of Medicine, Ramathibodi Hospital, Mahidol University
Saltiness refers to the taste of salt. Salt has an appetizing taste; almost every one likes the taste of it,
but most of us are consuming too much salt (sodium chloride, or table salt) which can raise one’s blood
pressure. Reducing salt intake to less than 6 g a day could prevent hypertension, stroke, and heart disease.
Unprocessed fresh foods, such as fresh fruits, vegetables, lean meats, poultry, fish and unprocessed grains,
are low in sodium, and are suitable for preparing low-salt menus. Because most hypertensive persons need
to restrict their consumption of table salt, salt substitutes are becoming very popular. Potassium chloride
is a salt substitute that has the familiar flavour of table salt but promotes good health. For example, some
products contain 66 percent sodium chloride; the rest is potassium chloride. Some products contain zero
sodium, but are mixtures of potassium chloride, amino acids and other minerals. However, many persons
with kidney problems are unable to rid their bodies of excessive potassium, which could result in a harmful
effect. For persons with kidney problems, or who are taking medication for their heart, kidneys, or liver, it
is best to check with their physician before using salt substitutes in place of sodium.
Key words: sodium-free salt, potassium chloride
