Salt Use: Role in Health and Food Quality

What are the Types, Harms and Benefits of Salt?

What is Salt? What are the Effects on Human Health?

Salt is one of the substances used to increase the durability of food, to provide a protective effect by preventing the development of microorganisms and to add flavor. There is more or less salt in foods, either naturally or added later.

When the harmful effects of salt on human health became known, the demand for alternative salt types increased. Today, there are different types of salt used other than table salt. The most well-known ones are Himalayan salt, kosher salt, sea salt, celtic salt...

Why are different alternatives preferred instead of the table salt we use the most? What are the harms of table salt?

Table salt is defined by the Turkish Food Codex as finely ground, iodine-enriched, refined or unrefined processed salt. Table salt is extracted from underground salt sources and refined. As a result of refining, additives are added to the salt, which is 97% sodium chloride, to prevent clumping. Due to the additives used, natural salts are preferred more than table salt.

While the amount of salt that should be consumed daily is 5 grams per person, daily consumption in Turkey is over 15 grams. In other words, 3-4 times more salt is consumed than the required amount.

However, overuse of salt causes high blood pressure, cardiovascular problems over time. Table salt, which is beneficial for electrolytes and hormones in the body, can disrupt cell balance when consumed in excess.

Natural salts should be preferred because table salt is refined and additives are added to ensure its fluidity. However, even if we choose the healthy option, the use of more than 5 grams of salt per day is harmful to human health.

The Role of Salt in Food Quality

Improving Flavor and Aroma: Salt enhances the flavor of food and provides taste balance. Especially in processed foods, salt is used to improve flavor and extend the shelf life of foods.
Preservation and Protective Effects: Salt provides protection by preventing the growth of microorganisms in foods. This extends the shelf life of foods and reduces the risk of spoilage. In fermented products such as cheese, olives, pickled vegetables, salt helps to preserve the product without spoiling.
Baking and Pastry: Salt is an important ingredient in the pastry of foods such as bread and bakery products. It improves flavor and texture and increases the rise and crispness of breads.
Consistency and Color: In foods, salt improves consistency and can enhance color tones. For example, pickles and brines take on more attractive colors.

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