Acta Scientific NUTRITIONAL HEALTH (ISSN:2582-1423)

Volume 4 Issue 8 August 2020

Review Article

Salt- An Overview

Aparna Nagendra1*, Namratha Pramod2 and Seema Mukund3

Received: July 01, 2020
1
Department of Nutrition and Dietetics, Bhagwan Mahaveer Jain Hospital, Girinagar,
Published: July 16, 2020
Bengaluru, India
© All rights are reserved by Aparna
2
Department of Nutrition, Sports Authority of India, Bengaluru, India
Nagendra., et al.
3
Nutritionist, GOQii Hyderabad, India
*Corresponding Author: Aparna Nagendra, Senior Dietician, Department of
Nutrition and Dietetics, Bhagwan Mahaveer Jain Hospital, Girinagar, Bengaluru,
India.
DOI: 10.31080/ASNH.2020.04.0728

Abstract
Pythagoras stated “Salt is born of the purest parents - “The Sun and the Sea”. Salt always takes the small but significant role in our
diet. In this paper, we have mainly aimed on salt and its consumption. As it is the single common ingredient used across all cuisines in
the world from ancient times and one the major element in the diet which plays a crucial role on health. It is generally called as ‘Com-
mon Salt’ and also widely used in the processing technology and preservation of foods. Due to urbanization and globalization, there
has been a change in the eating pattern of the population, and adequate nutrition is essential for a healthy life. But, health effects are
related to sodium which is linked with increased consumption of salt and it is one of the most important determinants of high blood
pressure, cardiovascular risk and other diseases worldwide. This calls for creating awareness and educating the population regard-
ing the daily salt consumption and also the hidden salt in various preserved foods. Encouraging on healthy eating pattern is the main
criteria. An attempt was also made to introduce our readers to the different kinds of salts available in the shelves of supermarket.
Keywords: Salt; Sodium; Hypertension; Cardio Vascular Diseases; Preserved Foods and Processed Foods

Introduction naturally found in sea water and the sodium chloride mineral halite
which is also known as rock salt.
Salt is one of the most widely used ingredient in the kitchen on
a day to day basis, hence it is called as ‘Common Salt’ and it is also
Salt is associated with many lifestyle related disease like hyper-
widely used in the processing technology and preservation. Apart
tension, cardiovascular diseases [1] and contrarily, it is important
from food technology, salt plays a significant role in influencing the
for distinct physiological functions and essential for cellular ho-
flavor of foods. It is a major ingredient in the dish without which
meostasis [2].
everything seems to be taste less. There is a famous Kannada say-
ing, which goes like ‘there is no better best friend than mother, and History of salt
there is no better ingredient than salt which can enhance the taste Salt was a precious commodity that played an important part
of the dish”. in the development of the ancient world. It was considered no less
valuable than gold. Hence salt was also called as ‘White Gold [3-5].
The chemical name of salt is Sodium Chloride and chemical
Salt being expensive was used as currency in ancient times. Those
formula is NaCl (1:1 Ratio of Sodium and Chloride ions). Salts are
days, wages were paid in the form of salt in some countries. In fact,

Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Salt- An Overview

10

they word ‘Salary’ is derived from Salt itself (Latin word ‘Sal’). The ence on enhancing sweet tastes, improving the intensity and bal-
famous phrase “Not worth his salt” came to existence when the sal- ance of overall flavor, increasing the sense of mouth feel and mask-
ary of the solider was cut if he failed to do his duties. ing bitter tastes. Some types of Salts commonly used around the
world are listed in the table 1.
Before the invention of electricity or refrigerators, salt was used
as the preservative for most of the foods such as meat and fish [6].
Name of the Description
Salt was so valuable at one point in history that many city states
salt
waged wars over salt supplies and taxed the salt use of its citizens,
Himalayan It is the purest form of salt in the world. It con-
and in addition it has created and destroyed many Empires [7]. Salt
Pink Salt tains almost 84 natural minerals and elements
was scarce during the ancient times. It is said that during the French found in the human body. Its mineral content
revolution, death penalty was issued for people who smuggled salt. gives it a bolder flavor than many other salts.
In 1930 in India, “Salt Tax” was being collected by the British gov- Hence it is used as a cooking and finishing salt. It
ernment to express monopoly against the salt production. Hence retains temperature for hours.
the famous ‘Salt Satyagraha’ was organized by Mahatma Gandhi to
It is harvested from Himalayan Mountains of
protest against the British Government [7]. There is no doubt that India and Pakistan.
salt has seasoned history of mankind. Kala Namak Himalayan salt that’s been packed in a jar with
(Black Salt) charcoal, herbs, seeds and bark. Then fired in
Salt production a furnace for about 24 hours before it’s cooled,
The world’s oceans have a virtually inexhaustible source of salt. stored and aged.
In 2018, total world production of salt was 300 million tons, the top
It has a faint, sulfurous aroma of eggs. It’s often
six producers being China (68 million), the United States (42 mil-
used in vegan and vegetarian dishes to give the
lion), India (29 million), Germany (13 million), Canada (13 million) taste of egg, as well as used in ayurvedic practice.
and Australia (12 million) [8].
Table salt It is the most common salt used. It is harvested
from salt deposits found underground. Impuri-
Obtaining salt in modern days is an easy task than before. This
ties and trace minerals removed in the process.
is done using 3 main methods: It’s also treated with an anti-caking agent to
• Deep shaft mining: This is similar to mining for other min- keep from clumping.
erals. The salt deposits from deep underground sea beds Kitchen salt A coarse salt that is used in cooking but not at
are mined about thousands of feet using this method. This the table
type of mining mostly produces the “Rock Salt”, majorly Sea Salt Generic term for salt derived from evaporation
used in de-icing the walkways and high ways Extraction of or reduction of sea water. Mineral content varies
Himalayan pink salt is done in this method [9]. with locally and drying process.
Pickling salt A non-iodized salt used for pickling and brining
• Solution Mining: This method is done by injection of fresh
water to aid dissolving of salt from salt deposits. This meth- Table 1: Different types of salts commonly used around the world.
od is similar to that used in oil and gas wells. The brine is
Source: Wikipedia.
then pumped out and taken to a plant for evaporation.
• Solar evaporation: Is the oldest method of salt production Salt and preservation
and is dependent on warmer climates. Salt is first captured Pythagoras stated “Salt is born of the purest parents - “The Sun
in shallow ponds, where the wind and sun evaporate the and the Sea”. Salt always takes the small but significant role in our
water. Harvesting salt is done by hand or using a machine. diet. It is the single common ingredient across all cuisines in the
Most table salt is produced with this method [10].
world.

Types of salt
Preservation has been an age old method of food conservation.
Salt is essential to the health of humans and other animals, and Since pre historic time preservation has been known to mankind.
it is one of the five basic taste sensations [11] and it has an influ- This method reduces the food spoilage by increasing the shelf life

Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Salt- An Overview

11

of the foods. It also helps to increase the food security over cen- consumption had increased in the studied individuals due to con-
turies. Process handling food and treating it to retard the growth sumption of salted meat, salted fish, pickled vegetables etc. [16].
of microbes is called preservation of food. It slows down the loss We Indians have higher consumptions of salt in the forms of pick-
of quality, edibility and deterioration of the nutritive value of food. les, preserved foods like papads, cereal crisps, and chutneys. Pro-
Preservation also maintains or preserves the texture and flavor of cessed foods also have a lot of hidden salt either directly or in the
the food. Inhibiting the natural ageing and discoloration due to en- form of preservatives. Most preserved foods have preservatives
zymatic browning reactions which are also a part of preservation. like sodium benzoate or sodium nitrates [17]. These processed
foods are laiden with sodium, a main ingredient of salt. And glo-
Different methods of preservation balization of food has made the imports of cereals and ready to eat
• Addition of natural additives like salt or sugar. foods which have a spike in the global market [18].
• Addition of micro-organisms like benign bacteria, fungi or
Effects of increased consumption of salt on health
yeast like in cheese and wines [12].
In the 21st century, changes were noted not only in the science
Salting and technology but also in the life-style of people [19]. A progres-
Salting is the oldest method of food preservation. Edible dry salt sion in nutritional transition has been detected in many develop-
is used to preserve food in this method. Salted fish and salted meat ing countries [20]. It is believed that, over the years, people are
are two ancient popular foods seen in history. Vegetables like beans consuming more unhealthy food and their food habits have also
and cabbages were also preserved using this method [13]. The as- changed. Where, there is a shift from traditional diets rich in grains
sociated flavors and taste of foods makes salting a popular method (dietary fiber), vegetables and fruits which are the major compo-
of preservation. Though salting is a famous and ancient method of nents of a healthy diet, being replaced by modern diets rich in fats
preservation, the refrigeration usage has reduced this traditional (saturated fats, trans fats), sugars and salt. They choose to eat piz-
practice of salting and on the other hand sodium levels are higher zas, burgers or chicken at food outlets [21]. Increasing production
in processed foods which has a reduction in this method [14]. of more and more processed food, rapid urbanization and chang-
ing lifestyles are transforming people to adapt these dietary prac-
Salt: As a preservative tices [20,22] Another most common reason to replace traditionally
Salt dehydrates food by drawing the water out of the food. Ab- home cooked foods may be the boost in economic status of indi-
sence of water seizes the growth of the microbes that can poten- viduals leading to higher buying capacity of ready to eat foods.
tially cause spoilage of food. It also kills microbes by drawing water
It is a well-known fact that, non‐communicable diseases have
from the cells of the microbes itself, due to osmolarity difference
been identified as one among the top ten threats to health in 2019
or diffusion. High salt environment causes cell rupture of microbes
and are responsible for over 70% of the global deaths. The World
and affects the enzymes and DNA of the microbes [15].
Health Organization (WHO) Global Action Plan for the reduction
Methods of salting of non‐communicable diseases 2013‐2020 has identified reducing
the mean population sodium intake by 30% by 2025 as one of the
• Curing: It is the simplest method of salt preservation. Cur-
nine priority voluntary global targets for the reduction of non‐com-
ing is mostly done for meat, it is also known as corning.
municable disease [23]. India being a populous country of about
• Brining: Foods are preserved under a salt solution. The fla- 1.3 billion. The rising prevalence of lifestyle disorders in India is
vors are not only preserved but enhanced during this pro-
of concern as singly or in combination. Health effects related to so-
cess. Used for both meat and vegetables.
dium is associated with increased consumption of salt and it is one
• Salt crusting: Foods that are needed to increase shelf life of the most important determinants of high blood pressure and
marginally use this method. Ex: Fish. Fish is layered with increased cardiovascular risk worldwide [24]. Various literatures
layers of salt and then used as fresh food for cooking later. have shown that increased consumption of salt is associated with
increased risk of hypertension [25,26], cardiovascular diseases
Salt has a prominent place in every day’s diet especially in the
(CVD) [27,28] and stroke [29,30] and chronic kidney disease [31].
cooked meals and usage of extra salt on table. A study showed salt

Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Salt- An Overview

12

Hypertension sodium not only decreases the blood pressure and the incidence of
Increased blood pressure (BP) is the major cause of death hypertension, but is also associated with a reduction in morbidity
and disability in adults worldwide [32] and it is ranked the third and mortality from cardiovascular diseases.
most important risk factor for attributed to the burden of disease
Chronic kidney disease
in south Asia (2010) [33]. According to the World Health Orga-
nization (WHO), in 2015, raised BP was responsible for 7.5 mil- Chronic kidney disease (CKD) is associated with cardiovascular
disease and high blood pressure being a major risk factor for both.
lion deaths, about 12.8 per cent of the total of all deaths globally
Generally, salt sensitivity is reported to be more prevalent in pa-
[34] and the data from Global Burden of Diseases (GBD) study of
2016, hypertension led to 1.63 million deaths in India in the year tients with CKD due to a reduced ability to excrete sodium, which

2016 alone [35]. Sodium is essential in regulating blood volume, may lead to increased blood pressure. Although there is evidence

blood pressure, osmotic equilibrium and pH, but excess intake of linking high sodium intake with high blood pressure, but there is

dietary sodium (salt) leads to fluid retention and subsequent rise not enough evidence that a low sodium restriction protects against
or causes better outcomes of CKD than a moderate sodium re-
in blood pressure [36]. There is an overwhelming evidence from
a wide variety of studies which have shown a consistent direct striction [41]. A study by Carlo Garofalo., et al. (2018) on 734 CKD
(stage 1-4) patients concluded that moderate salt restriction sig-
relationship between salt intake and blood pressure [32]. This is
nificantly reduces blood pressure and proteinuria/albuminuria in
consistent in both experimental animal models and human stud-
ies [26,37]. Population-based interventions indicate that when salt patients with CKD [42].
intake is reduced, blood pressure in the community falls. A moder-
Stroke
ate reduction in the salt intake is therefore recommended world-
wide for the prevention and control of high blood pressure [24]. Stroke is one of the silent but leading causes of mortality. The
risk factors for stroke include hypertension, coronary heart dis-
Salt and fluid balance eases, diabetes and obesity, where in hypertension is the top risk
Salt is one of the major component contributing to the total factor [43]. Excess salt (sodium chloride) intake has a major role
body fluid balance. High intake of salt causes thirst and increased in the pathogenesis of elevated BP. There are substantial evidence
fluid intake that is then retained in the intravascular compartment supporting a direct relationship between sodium intake, cardio-
causing an increase in total blood volume. Both heart and the kid- vascular diseases and stroke. Recent trials on lifestyle interven-
ney are the main organs to compensate for these changes. Dysreg- tions that were focused on reduced sodium intake have reported
ulations of these systems may lead to fluid retention that can be significant effects on cardiovascular diseases and stroke outcomes
aggravated by high salt intake and ameliorated by a reduction in in general populations. This evidence is consistent with indirect

salt intake [38]. evidence on the benefits of reducing sodium intake on blood pres-
sure. Dr Hong-shuo SUN, a Canadian Stroke Network researcher,
Cardio vascular diseases commented that it is important to educate the general population
Cardiovascular diseases are the leading cause of death globally. on reduction of dietary salt intake to approximately 1500 mg/day.
An estimated 17.8 million people died from CVDs in 2017 [39]. Evi- Especially in aged people it can reduce the risk of stroke which will
dence from a wide variety of studies shows a consistent direct rela- have a significant impact on preventing stroke and thus reducing
tionship between salt intake and blood pressure. Effects of sodium overall morbidity and mortality of cardiovascular diseases and
intake on vascular hemodynamics showed that, a high sodium in- stroke [43,44].
take and the increase in blood pressure levels are related to water
Osteoporosis
retention, increase in systemic peripheral resistance, alterations in
the endothelial function, changes in the structure and function of The amount of calcium that the body loses via urination increas-

large elastic arteries, modification in sympathetic activity, and in es with the amount of salt consumed. Insufficient calcium in the
the autonomic neuronal modulation of the cardiovascular system blood, can leach out of the bones. Hence, a diet high in sodium has
[40]. The risk of cardiovascular disease increases with increasing an additional unwanted effect which is the bone-thinning disease
blood pressure and a reduction in blood pressure causes a signifi- known as osteoporosis [45]. A study by Birgit., et al. (2008) showed
cant reduction in vascular events [24]. Thus, a reduction in dietary that, salt was responsible for a significant change in bone calcium

Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Salt- An Overview

13

balance, from positive to negative, when consumed as part of a high Food product Sodium content per 100 gm
calcium diet, but with a low calcium intake, the bone calcium bal-
Papad 4000 mg
ance was negative on both high and low salt diets [46].
Instant noodles 2486 mg
Cancer Ready to eat meals 1400 mg

Gastric cancer or stomach cancer remains one of the most com- Ready to eat soup 5378 mg
mon and deadly cancers worldwide. Based on GLOBOCAN 2018 Sauce 2400 mg
data, stomach cancer is the 5th most common neoplasm and the 3rd- Ketchup 907 mg
most deadly cancer, with an estimated deaths of 783,000 in 2018 Mango pickle 5433 mg
[47]. A majority of the epidemiological studies shows positive evi- Soft drinks 4 mg
dence for an association between salt or salted food consumption Canned tomatoes 132 mg
and stomach cancer risk, which was also supported by experimen-
tal studies. Since salt intake has been correlated with Helicobacter Table 2: Sodium content present in some processed foods.
pylori (H pylori) infection, it is also possible that these two factors Source: Georgia institute for global health, USDA.
may collaborate to promote the development of stomach cancer
[48]. The overall results from studies are not very consistent, but Categories Strategies to Reduce Salt in Dietary Practices
based on the available experimental and epidemiological data, the
Fruits and Avoid canned fruits and vegetables.
World Cancer Research Fund and American Institute for Cancer Re- Vegetables Rather consume more fresh fruit and veg-
search concluded that salt, as well as salted and salty foods, are a etables. (They are naturally low in calories and
“probable cause of stomach cancer [49]. Ideally, modification of salt salt. They are also rich in potassium, and help
in the diet along with elimination of H. pylori infection, is a favor- decrease blood pressure)
ably promising strategy for gastric cancer prevention throughout Processed Limiting consumption of processed meats - sau-
the world. and Pre- sages and salami.
served foods Avoid Sea foods - dry fish, prawns
Salt recommendations Avoid canned and tinned foods like: tomato
sauce or ketchups
Salt contains both sodium and chlorine which is chemically
Reduce intake of dehydrated foods such as sea-
known as “sodium chloride”. It is commonly used to flavor and pre- soning mixes and soups.
serve foods. In fact, salt is the main source of sodium in the diet, Swap salty foods like salted nuts, potato chips,
which is essential for the body to function normally. The require- pickles, papads, chutneys, mixtures, salted
ment for sodium in the body is much less than the amount usually breads and baked foods with healthy choices.
Consume fruit, salad, low fat yoghurt or low-salt
eaten. Data presented by the National Nutrition Monitoring Bureau
crackers/biscuits or popcorn
(NNMB) indicates that salt consumption ranges from 5 to 30 grams
Convenience Limiting take-away foods.
in different states of India [50].
Foods Promote use of traditional food rather than
• For adults: WHO recommends that adults consume less western or fast food and junk foods which are
than 5 g (just under a teaspoon) of salt per day. high not only in salt but also in calories, sugar
and fat content.
• For children: WHO recommends that the recommended
Beverage Avoid carbonated beverages or aerated drinks
maximum intake of salt for adults be adjusted downward
and packed soups
for children aged two to 15 years based on their energy re- Quit or reduce your alcohol intake. Limit con-
quirements relative to those of adults. This recommenda- sumption to no more than two drinks per day
tion for children does not address the period of exclusive (30 ml)
breastfeeding (0-6 months) or the period of complemen- Spices and Flavoring foods with herbs and spices instead
tary feeding with continued breastfeeding (6-24 months). Flavorings of salt.
Salt can be substituted with lime, lemon juice,
• All salt that is consumed should be iodized or “fortified” garlic or pepper.
with iodine, which is essential for healthy brain develop- To refrain from adding salt on table.
ment in the fetus and young child and optimizing people’s Choose and prepare foods in less salt.
mental function in general [22].
Table 3: Recommendations to reduce excessive salt in the diet.
• 1g of sodium Chloride (Nacl) contains contain 39% Sodium
[51]. Table 2 gives the sodium content in some processed
foods.

Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.
Salt- An Overview

14

Physical activity 6. Buss David Robertson Jean. Manual of Nutrition. Her Majesty’s
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• WHO recommends engage in regular aerobic physical ac-
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Conclusion 12. Hamid A., et al. “Food: Its preservatives, additives and applica-
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Citation: Aparna Nagendra., et al. “Salt- An Overview”. Acta Scientific Nutritional Health 4.8 (2020): 09-16.