Contains Less Than 2%: Sea Salt

Sea salt is a type of salt produced through the evaporation of seawater. It consists mainly of sodium chloride, along with small amounts of trace minerals like magnesium, calcium, and potassium. These minerals can give sea salt a slightly different flavor and texture compared to regular table salt.

Manufacturers add sea salt primarily to enhance the flavor of foods and as a natural preservative. It is frequently used in a wide range of packaged foods, including snacks, processed meats, and prepared meals, to improve taste and extend shelf life.

Sea salt is generally recognized as safe (GRAS) by the FDA for its intended uses. The main health consideration for sea salt is its sodium content. High sodium intake is associated with increased blood pressure, which is a risk factor for heart disease and stroke. The FDA's Daily Value for sodium is 2,300 mg per day. JECFA has evaluated sodium chloride but did not set an acceptable daily intake (ADI) for it, as it is an essential nutrient and dietary intake is managed through public health guidelines rather than additive limits. EFSA has also assessed sodium intake in the context of public health.