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{{Main|Salt substitute}}
The growing awareness of excessive sodium consumption in connection with hypertension and cardiovascular disease have increased the usage of salt substitutes at both a consumer and industrial level<ref name="meat">Eoin Desmond (2006) Reducing Salt: A challenge for the meat industry. doi:10.1016/j.meatsci.2006.04.014</ref>.
On a consumer level, salt substitutes, which usually substitutes a portion of sodium chloride content with potassium chloride, can be used to increase the potassium to sodium consumption ratio<ref name="meat"/>. This change has been shown to blunt the effects of excess salt intake on hypertension and cardiovascular disease<ref name="meat"/><ref name="US dept">US Dept of Health and Human Services, 2005 US Department of Health and Human Services (2005). 2005 Dietary guidelines for Americans. Available from <http://www.health.gov/dietaryguidelines/dga2005/document>.</ref>. It has also been suggested that salt substitutes can be used to provide a essential portion of daily potassium intake, and may even be more economical than prescription potassium supplements<ref>"Joseph A. Sopko, Richard M. Freeman. "Salt Substitutes as a Source of Potassium" (JAMA 238:608-610, 1977)</ref>.
In the food industry, processes have been developed to create low sodium versions of existing products<ref>Sofos, 1985 J.N. Sofos, Influences of sodium tripolyphosphate on the binding and antimicrobial properties of reduced NaCl comminuted meat products, Journal of Food Science 50 (1985), p. 1379.</ref><ref>Engstrom et al., 1997 A. Engstrom, R.C. Tobelmann and A.M. Albertson, Sodium intake trends and food choices, American Journal of Clinical Nutrition 65 (1997), pp. 704S–707S.</ref>. The meat industry especially have developed and fine tuned methods to decrease salt contents in processed meats without sacrificing consumer acceptance<ref name="meat"/>. Research demonstrates that salt substitutes such as potassium chloride, and synergistic compounds such as phosphates, can be used to decrease salt content in meat products<ref name="meat"/>.
Note that there have been concerns with certain populations' use of potassium chloride as a substitute for salt as high potassium loads are dangerous for groups with diabetes, renal diseases, heart failure<ref name="meat"/>. The use of salts with minerals such as natural salts have also been tested, but like salt substitutes partially containing potassium, mineral salts produce a bitter taste above certain levels<ref name="meat"/>.
==See also==
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