Low sodium salt substitutes yet to take off in city
The Indian Council of Medical Research has cited a recent survey by the National Institute of Epidemiology in the city that found that low sodium salt substitutes were available only in large shops. It is an alternative to the regular table salt which is high in sodium content.
The study said a survey in Chennai found that 52% of supermarkets and hypermarkets had stocked low sodium salt whereas only 4% of the local grocery shops had them. ICMR's #PinchForAChange movement aims to improve access to healthier choices, one of its post read.
The World Health Organisation's Department of Nutrition and Food Safety had, in January, launched new guidelines on the use of salt with lower sodium content. Normal salt is a combination of sodium and chloride.
Low sodium salt substitutes (LSSS) was advocated to reduce blood pressure and risk of cardiovascular diseases.The alternative generally used is potassium chloride.
WHO has recommended reducing sodium intake to less than 2 grams/day. It also suggested replacing sodium with potassium but with cautions that potassium cannot be used by pregnant women, children, and those with kidney impairment.
Rajan Ravichandran, nephrologist who is attached to MIOT Hospitals, and has been advocating salt reduction for several years says: 'About 50% of supermarkets sell low sodium salts. Black salt, Himalayan salt, senda namak, rock salt and indupu are not true low sodium salt substitutes. They contain 90% to 95% sodium with additional magnesium calcium.'
True low sodium salt substitutes contain 20% to 40 % potassium chloride. The taste is affected if potassium in high, he adds.
'Monitor regularly'
Dr. Rajan cautions that persons with kidney failure and people on certain tablets for hypertension must be wary of the potassium content.
'Patients must have a clear understanding of the amount of potassium content in the LSSS they consume. They should monitor their blood potassium level regularly,' explains Meenakshi Bajaj, faculty, Clinical Nutrition, Madras Medical College.
She calls for better literacy among the people and pointed out that the Amma low sodium salt that was sold at ₹10 per kg was discontinued for want of awareness among the public.
She suggests using naturally available taste enhancers such as powders of herbs and spices; citrus juices and vinegar; umami-flavoured ingredients such as nutritional yeast which is low in sodium, tomato paste and dried or powdered mushrooms; celery seeds that have a naturally salty flavour and dried seaweed (in moderation).
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