Salt Sugar

Salt is a mineral compound primarily composed of sodium chloride, which is typically obtained from underground mines or by evaporating seawater. Sugar, specifically sucrose, is a carbohydrate extracted and refined from plants such as sugar cane or sugar beets, forming sweet crystals.

Salt is widely used as a flavor enhancer and a preservative in many savory foods, snacks, and processed meats. Sugar serves as a sweetener, flavor enhancer, and also contributes to the texture and browning of foods, commonly found in desserts, beverages, and various processed snacks. Both ingredients are often combined in food products to balance and enhance overall flavor profiles.

Both salt (sodium chloride) and sugar (sucrose) are generally recognized as safe (GRAS) by the FDA. Salt is an essential nutrient, but high intake of sodium is linked to increased blood pressure; the FDA Daily Value for sodium is 2,300 mg. Sugar provides energy, but high intake of added sugars is associated with an increased risk of chronic diseases like obesity and type 2 diabetes. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars and at most 10 grams per meal. JECFA has evaluated both salt and sugar, and for neither has it set a numeric acceptable daily intake, as they are essential nutrients or macronutrients.