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Küche - Salzstreuer: Vor- und Nachteile
Julia Wójcik
Autor
2026-03-23
Datum
3 Min. Lesezeit
article.read_time
3
Kapitel
Salz wurde von den Menschen seit unvordenklichen Zeiten verwendet. In frühen Zeiten diente es als Konservierungsmittel, das die Haltbarkeit von Lebensmitteln verlängerte und deren Verwesung reduzierte. In späteren Zeiten wurden seine geschmacklichen Vorzüge geschätzt. Es ist ein unverzichtbarer Bestandteil beim Backen von Brot, der Herstellung von Fleischprodukten, gereiften Käsen oder Sauerkraut. Es verleiht Geschmack und reduziert die Entwicklung unerwünschter Mikroflora, weshalb es ein wichtiger Hygienefaktor ist. Küchensalz ist eine wichtige Quelle für Natrium in der Ernährung.
Table salt – the significance of sodium in the human body
Sodium constitutes an extremely vital component for the human body. It is the most significant cation that occurs in extracellular fluids. It plays a crucial role in regulating the water-electrolyte metabolism, maintaining appropriate blood pressure, and homeostasis of osmotic fluid in extracellular fluids. Sodium and potassium influence the membrane potential, enabling proper transmission of nerve impulses and normal functioning of muscle cells. Sodium plays a role in the transport of amino acids and carbohydrates. It is also indispensable for proper regulation of the acid-base balance within the body. Despite the numerous functions it fulfills in the body, excessive consumption of sodium, primarily through table salt, can contribute to the onset of various dangerous ailments.
Impact of Excess Salt Intake on Disease Development
Consuming an excessive amount of salt can lead to: elevated blood pressure, cardiovascular diseases and an increased risk of stroke; obesity and overweight. Salt does not have a direct impact on their development, but it triggers a significantly increased thirst, which is often quenched by sweetened drinks that are part of a product group that contributes to obesity and overweight, as their overconsumption is also associated with an increased energy intake during the day; increased burden on the kidneys due to an increase in the amount of protein excreted in the urine, which is a risk factor for the development of kidney diseases, including kidney stone formation; increased risk of cancer, as excessive salt intake can lead to the development of damage in the stomach lining, which can increase the risk of cancer. In addition, excessive salt intake can also have negative effects on the development of the skeletal system in children, as an excess of sodium can lead to disruptions in the calcium metabolism in the body, which can in turn lead to an increased demineralization of the bones.
The sodium content in food items
Approximately 10% of the daily consumption of sodium is related to its natural occurrence in products such as milk and milk products, egg proteins, fresh meat and fish, vegetables, and fruits. The remaining 90% comes from salt used for food preparation, the provision of ready-to-eat products, and added during food technology processes. The natural sodium content of products ranges from a few to several dozen milligrams per 100 grams of product. However, the use of processing times can result in the sodium level increasing by up to several hundred times compared to the original content of the raw material used. Food products purchased daily can contain large amounts of sodium. Among the products that contain high levels of sodium are, among others, meat and fish products, cheese, bread, soup and sauce concentrates, ready meals, smoked and pickled products, spice mixes, and salty snacks. Therefore, it is advisable to pay attention to the sodium content of the product during shopping and choose the one with the lowest possible sodium content. Currently, the provision of information about the sodium content on the product packaging is voluntary; however, the newly introduced regulation of the European Union provides for the mandatory disclosure of the salt content.
