“Regulatory Changes in Food Labeling: The Shift from ‘Potassium Chloride’ to ‘Potassium Salt’ and Its Impact on Consumer Choices”

In recent years, the FDA and USDA, which oversee various aspects of food regulation, have been striving to modernize their practices to better cater to contemporary consumers. Changes such as the overhaul of Nutrition Facts labels, the updating of egg product inspections, and the elimination of outdated standards for items like frozen cherry pie and French dressing have made regulations more relevant. A recent adjustment falls into this category: instead of mandating that manufacturers use the chemical name for potassium salt, they now permit a more common and understandable term.

Salt is prevalent in many processed foods and can lead to significant health issues, including high blood pressure, heart disease, calcium loss, and strokes. The FDA reported that the average sodium intake per person in 2016 was approximately 3,400 milligrams—50% above the recommended level. The agency proposed draft voluntary targets to reduce sodium consumption to 3,000 mg daily by 2018 and 2,300 mg daily by 2026. Although these guidelines have faced criticism for being voluntary, numerous manufacturers have been reformulating their products to meet these targets. Potassium chloride serves as a common and cost-effective solution. Companies like Campbell Soup, Unilever, and the snack food industry group SNAC International have expressed support for the change, while the now-defunct Salt Institute, which promoted the health benefits of salt, opposed it.

Potassium is an essential nutrient crucial for maintaining the body’s health, regulating heart function, muscles, and nerves, and helping to manage blood pressure, according to Harvard Health Publishing. The daily recommended intake of potassium is 4,700 mg, but most Americans consume less than half of that amount. This nutrient is significant enough that potassium content is now highlighted on the revamped Nutrition Facts label. For example, a quarter teaspoon of potassium salt provides about one-sixth of the recommended daily intake.

What consumers refer to as salt is chemically known as sodium chloride, and regulators have never mandated it to be labeled as such; simply stating “salt” suffices. While chemical names are technically accurate, they often do not resonate well with consumers. A study commissioned by NuTek Food Science, included in an initial petition to the FDA, surveyed 466 consumers regarding their concerns about various food ingredients. It revealed that over a quarter (26%) expressed concern about “potassium chloride,” while only 19% were concerned about “potassium salt.” In contrast, 31% of consumers were wary of “sodium chloride,” while just 22% were uneasy about “salt.”

Chemical names tend to alienate consumers, regardless of the substance. A 2017 study by InsightsNow found that one in ten young consumers wanted to prohibit the use of “dihydrogen monoxide”—the chemical name for water—in food products. Participants in NuTek’s labeling study indicated that the term “chloride” sounded synthetic and chemical to them, which could lead consumers to overlook products labeled “potassium chloride” in favor of those simply labeled “salt” due to assumptions about flavor.

The fact that over 20% of respondents in the NuTek study expressed concern about salt further underscores the importance of this labeling change. Many consumers are already aware that regular salt may not be healthy for them, prompting them to seek alternatives. While “potassium chloride” may not seem appealing, “potassium salt” carries a more positive connotation. Allowing this terminology on product labels could help consumers make healthier and more informed choices, which could be advantageous in the long term.

In line with these health considerations, products such as Bariatric Advantage Calcium Citrate Chewy Bite 500 mg can offer an alternative source of essential nutrients without the negative implications associated with high salt content. By promoting clearer labeling and healthier options, regulatory changes can help consumers navigate their dietary choices more effectively.