Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily. That is well over the recommended maximum daily intake of 2,300 milligrams and more than twice the recommended level of 1,500 milligrams for certain risk groups — those with hypertension, diabetes, chronic kidney disease, African-Americans and adults over 50 years of age.
The National Salt Reduction Initiative is a partnership with 72 state and local health authorities and national health organizations. Sodium consumption comes primarily from processed and restaurant foods, and NSRI’s goal is to reduce Americans’ sodium intake by 20% over five years by lowering the sodium in these foods. One target of this group is cheese, which contributes about 7.8% of the daily sodium intake. The Innovation Center for U.S. Dairy is working with industry groups to address the challenges of lower sodium in regular and processed cheeses.