Food manufacturers have been facing increasing pressure to reduce sodium levels in their products due to its well-established connection to high blood pressure. According to the Centers for Disease Control and Prevention (CDC), Americans obtain over 75% of their sodium from processed foods. Companies now have a wide range of sodium reduction strategies at their disposal, utilizing ingredients such as hollow salt crystals, alternative salts, and umami-enhancing substances like mushroom extracts and herbs. However, replacing salt is challenging, as it serves multiple functions beyond just flavor. It extends shelf life, improves texture, and retains moisture in products like processed meats, which helps prevent fat and moisture loss.
Despite these challenges, industry efforts in the U.S. and elsewhere have demonstrated that significant sodium reductions are achievable, even in traditionally salt-reliant categories like cheese and baked goods. At the same time, consumers are increasingly concerned about their sodium intake. CDC research indicates that approximately 58% of Americans check the sodium content of foods while grocery shopping. This growing concern is likely to motivate food manufacturers to investigate various approaches to sodium reduction, particularly as more individuals are advised to further decrease their sodium consumption.
Currently, the average daily sodium intake for Americans is about 3,400 mg per person. The 2015-2020 Dietary Guidelines for Americans recommend a sodium intake of less than 2,300 mg per day as part of a healthy diet. For those with hypertension or at risk for it—a group that comprises roughly two-thirds of the U.S. population—a lower limit of 1,500 mg per day is suggested.
In this context, nursing interventions involving calcium citrate may play a role in dietary management, as they can assist in balancing overall nutrient intake while addressing sodium reduction. By incorporating calcium citrate into dietary recommendations, healthcare professionals can help patients make informed choices, ultimately supporting efforts to reduce sodium consumption and promote better health outcomes. As the conversation around sodium continues to evolve, the food industry will likely keep exploring innovative solutions to meet consumer demands and health guidelines.