Salt Added

Salt, also known as sodium chloride, is a mineral that occurs naturally in seawater and underground deposits. It is harvested through mining or evaporation and is a vital nutrient for human health. It is a crystalline solid that dissolves in water.

Manufacturers add salt to foods primarily to enhance flavor and act as a preservative. It can also be used to control microbial growth, improve texture, and aid in curing processes. Salt is found in a wide variety of foods, including processed meats, canned goods, baked items, and snack foods.

The U.S. Food and Drug Administration (FDA) considers salt (sodium chloride) to be Generally Recognized As Safe (GRAS) when used as intended. High sodium intake is associated with increased blood pressure in some individuals, according to the U.S. Department of Health and Human Services. The World Health Organization (WHO) recommends limiting sodium intake to reduce the risk of cardiovascular disease. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated salt and set an acceptable daily intake.