According to the World Health Organization (WHO), elevated sodium intake is associated with a higher risk of stroke, cardiovascular disease, coronary heart disease, and kidney disease. Reducing sodium intake significantly reduces both systolic and diastolic blood pressure in both adults and children.

However, cutting down on sodium is a complex challenge. Salt not only imparts a pleasant taste but also serves as a multifunctional ingredient affecting aspects like rheology, freezing point, water activity, protein hydration, and lipid binding. Balancing the reduction of sodium while maintaining the palatability and functionality of food products is essential, as consumers expect the taste of reduced sodium alternatives to be equal or at least similar to conventional products. Prioritizing sodium reduction remains a vital aspect of public health, given its direct impact on lowering the risk of serious cardiovascular and renal conditions.