Scientists are finding a way to make potato chips salt with less salt that causes obesity

Scientists are finding a way to make food salty, but with less sodium that can cause high blood pressure

  • People can take fewer salt snacks to reduce their salt intake
  • Scientists wanted to find a blend that tastes like salt to improve snacks
  • It can even improve health because potassium can lower blood pressure
  • Adults should only have 6 grams of salt per day, but Britons have 8.1 grams per day

Reduced salty foods can be healthier, but they are not known to be tasty because they are low in sodium.

But scientists now claim to have found a way to preserve the taste of salt – without actually containing too much of the bad kind.

Toasters agreed that the mix, which contains less sodium chloride, was just as enjoyable and comparable to the traditional salt mix.

The new mix consists of almost a quarter of the calcium chloride, which is thought not to be harmful to human health.


Scientists at Washington State University have found a way to make crisps of salt - without the salt. It could be the end of bad-tasting low-salt chips

Scientists at Washington State University have found a way to make crisps of salt – without the salt. It could be the end of bad-tasting low-salt chips

Too much sodium can raise blood pressure, which can increase the risk of heart disease and stroke. It is not a direct cause of obesity.

Carolyn Ross, professor of food sciences at Washington State University, created the salt mix with a team of colleagues.

She said: & # 39; It's a stealth approach, not like buying the "reduced salt" option, which people generally don't like.

& # 39; If we can bring people down, we increase health while still making food that people want to eat. & # 39;

Professor Ross and her team looked at salt mixtures that use less sodium chloride, which is the most important mineral in the salt that people use every day.


They looked at other salts such as calcium chloride and potassium chloride, both of which have no known adverse health effects.

Potassium can help lower blood pressure, but food manufacturers have been keen to use it for years because of claims that it is not that tasty.



Adults should not eat more than 6 g of salt per day (2.4 g of sodium) – that is about 1 teaspoon.



The maximum amount of salt children must depend on their age:

  • 1 to 3 years – 2 g of salt per day (0.8 g of sodium)
  • 4 to 6 years – 3 g of salt per day (1.2 g of sodium)
  • 7 to 10 years – 5 g of salt per day (2 g of sodium)
  • 11 years and older – 6 g of salt per day (2.4 g of sodium)


Babies should not eat too much salt because their kidneys are not fully developed to handle it.

Source: NHS

& # 39; Potassium chloride in particular tastes really bitter and people really don't like it & # 39 ;, said Professor Ross.


For the study, some tasters tried different salt solutions, or salt in water, while others tested different salt combinations in tomato soup.

The team wanted to assess how much they could add the substitute salts before people thought the food was no longer tasty.

They discovered that the tasters enjoyed a combination of 78 percent sodium chloride and 22 percent calcium chloride.

& # 39; This combination of the two salts did not differ significantly compared to 100 percent sodium chloride, & # 39; said Professor Ross.

But she added that & # 39; consumer acceptance decreased & # 39; when potassium chloride was thrown into the mix. The results are published in the Journal of Food Science.


The average person in the UK is thought to eat about 8.1 g of salt per day, despite NHS recommendations of no more than 6 g or one teaspoon per day.

Guidelines in the US are similar, recommend less than 2,300 milligrams (mg) of sodium – an element in salt that corresponds to about 6 g of salt.

Up to 90 percent of American adults eat more sodium than is recommended, according to the Centers for Disease Control and Prevention, on average more than 3,400 mg.

However, people have started eating less salt in the last decade, thanks to the food industry that is gradually reformulating products on the shelves.

Gradual salt reductions over a period of years proved to be the best way to reduce salt consumption.

Action on Salt claims that for every gram of salt removed from the average British diet, 4,000 lives can be saved from heart disease.


The vast majority of packaged food in the UK is supplied with nutrition information printed on the label.

The most important things to look for are fat, saturated fat, salt (which can be called sodium), fiber, and sugar – which is often listed as & of which sugars & # 39; under carbohydrates.

In general, foods with a higher fiber value and lower saturated fat, salt and sugar are healthier.

Some supermarkets also mention nutritional value with a traffic light system, with more greenery pointing to healthier food.


The NHS advice on what is high or low is as follows:

Total fat

High: more than 17.5 g of fat per 100 g

Low: 3 g of fat or less per 100 g

The recommended daily allowance (RDA) of adults for adults is around 70 g.


Saturated fat


High: more than 5 g of saturated fat per 100 g

Low: 1.5 g saturated fat or less per 100 g

The RDA of saturated fats for adults is approximately 20 g.

Sugars (also known as sugars)


High: more than 22.5 g of total sugars per 100 g

Low: 5 g total sugars or less per 100 g

The RDA of sugars for adults is around 90 g.

Salt (also known as sodium)

High: more than 1.5 g of salt per 100 g (or 0.6 g of sodium)

Low: 0.3 g of salt or less per 100 g (or 0.1 g of sodium)

The RDA of an adult salt is 6 g or less.

Source: NHS Choices

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