Soy Sauce Can Reduce Salt in Food

Food manufacturers can halve the salt content of their products by adding soy sauce to them, a new study finds.

Kikkoman sauce, which replaced the salt in salad dressing, tomato soup and stir fried pork, reduced the salt content by 50%, 17% and 29% respectively, researchers at the Royal Society of Chemistry said.

Doctors warn too much salt can cause high blood pressure, which in turn is linked to a greater risk of heart disease and strokes.

The World Health Organisation recommends a daily maximum salt consumption of 5g while the western world’s average is estimated at 10-12g.

The researchers, who published their findings in the Journal of Food Science, believe umami, a key component of naturally brewed soy sauce, increases perceived saltiness in foods.