Low Sodium Market Research Reports & Industry Analysis

Research on hypertension or high blood pressure has lead to an expanded understanding of how high sodium content in foods affects the body from a long term perspective. Over time, the chance of stroke and other heart related problem that affect the circulatory system are increased. Some additional, lesser known possible effects of sodium consumption include: ● Cardiovascular diseases and stroke ● Bone loss or Osteoporosis ● Eye disease like cataracts ● Stomach, colorectal and neck cancers Low­salt diets are encouraged for individuals for people that experience inner ear disorder (Ménière’s disease), migraine headaches, kidney stones and edema (excessive retention of interstitial fluid). High salt intake is known to aggravate asthma and edema. The Food and Drug Administration (FDA) requires appropriate documentation on products to indicate whether a products is low sodium or sodium free. Sodium free products are identified as products containing less than 5 milligrams (mg) of sodium (NA) per serving. Very low sodium products are defined by the FDA as products containing a maximum of 35 mg and low sodium products are defined as having a maximum of 140 mg of sodium. Reduced sodium products have stricter guideline requiring that products described as being reduced sodium or less sodium need to have sodium levels reduced by at least 25% when compared to regular products of the same category. Additional products have been manufactured that have no additional sodium added; these are referred to as unsalted or no­salt added products. When discussing processed meats, soups, and snack foods manufactures have created no or low sodium products. Aging and health conscious individuals are more drawn to the low sodium market however one of the major hurdles to overcome is improving the taste and flavor of food without increasing sodium intake.