And 2% Or Less: Salt

Salt, also known as sodium chloride, is a mineral compound. It is primarily obtained through the evaporation of seawater or by mining underground rock salt deposits. After extraction, it undergoes minimal processing to be purified and prepared for use.

Salt is widely used in food manufacturing as a flavor enhancer, bringing out and balancing the tastes of other ingredients. It also acts as a preservative, inhibiting the growth of bacteria and extending the shelf life of foods like cured meats and pickled vegetables. Additionally, salt contributes to the texture of many products, such as bread and cheese.

Salt is recognized by the FDA as Generally Recognized As Safe (GRAS). While sodium is an essential nutrient needed for proper body function, consuming too much salt can be a concern. The FDA's Daily Value for sodium is 2,300 milligrams per day. JECFA has evaluated salt and established an acceptable daily intake. Public health organizations encourage reducing sodium intake due to its link to high blood pressure in some individuals.