Low Sodium: market research reports

High sodium content in foods has been found to have deleterious health effects, perhaps the most serious of which is hypertension. While hypertension increases the chances of strokes and other heart-related problems, there are also some lesser-known possible effects of sodium consumption including:

• Cardiovascular diseases and stroke (due to hypertension)
• Osteoporosis (bone loss)
• Posterior subscapular cataract
• Stomach, colorectal and neck cancers

A low-salt diet is also prescribed for people with Ménière’s disease (an inner ear disorder), migraine headaches and kidney stones.

High salt intake can also act as a major aggravating factor for asthma and edema (the abnormal accumulation of fluid beneath the skin).

In the U.S. market, according to FDA labeling guidelines, sodium-free or no-sodium products come with less than 5 mg of sodium per serving. Very low-sodium and low-sodium products have a maximum of 35 mg and 140 mg of sodium, respectively. Reduced-sodium or less-sodium products have sodium levels that have been reduced by at least 25% when compared to regular products in the category. Another type of product is labeled “unsalted” or “no-salt added,” where even though no extra salt is added, the food inherently contains sodium.

The food market categories where no- or low-sodium claims are common include processed meats, soups, and snack foods. Low-sodium foods are increasingly appealing to aging and health-conscious consumers; the challenge is for marketers to provide low-sodium foods that retain the taste and flavor of salt, which consumers are used to, or help them adapt to newer tastes for better health.