# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 4 Methods for Sodium Content Reduction in Bakery Products
### The Use of Different Types of Mineral Salts as Substitutes for Sodium Chloride in Bakery Products
According to this study, it was recommended the use of KCl as a substitute for NaCl even at high doses of 25-50% because this salt maintains the dough rheological properties, leading at the same time to a significant reduction of sodium in the finished products. This similar behavior between NaCl and KCl on the dough rheological properties is due to the fact that K\({}^{+}\) was classified equivalent to Na\({}^{+}\) in the lyotropic series which means that it would have similar abilities to cause protein aggregation and fortify the gluten network. It is considered a stabilizing cation that causes less protein hydration and stronger development of protein structure [99]. 1.3 The Use of Potassium Chloride as a Substitute for Sodium Chloride in Bakery Products and the Benefits of Its Use on the Human Body  
Potassium chloride (KCl) is a natural mineral salt obtained from salts from rocks and seawater, its extraction being similar to that of sodium chloride. Taking into account the dietary intake of potassium, it is clear that it has opposite effects to sodium consumption, namely a low risk of hypertension. While sodium intake is significantly increasing, the average overall potassium intake is below the WHO recommendations of at least 3510 mg of potassium per day. Potassium is the most abundant cation in intracellular fluids and is an essential nutrient in maintaining cell functions, especially in excitable cells such as muscles and nerves. Being a major intracellular ion, it is manly found in foodstuffs that are obtained from living tissues. A higher amount of potassium was found in fruits and vegetables and less into meat products and cereals. In Western diets, food practices are not based on the fruits and vegetables consumption but rather on cereals and processed foods with a low content of nutrients which led to diets low in potassium and higher in sodium [107]. The best sources of potassium are fruits, vegetables, meat, fish, dairy and nuts. In starchy foods, potassium is found in higher amounts in whole meal flour and brown rice compared to rice and white flour. Milk, coffee, tea and other non-alcoholic beverages are among the main sources of potassium in the American adult's diets. According to the National Institutes of Health (NIH), the US estimates that the body absorbs about 85-90% of dietary potassium and different forms of potassium from fruits and vegetables including potassium phosphate, sulfate, citrate and others, but not potassium chloride (used in salt substitutes and some dietary supplements). Globally, mixtures of salts with potassium chloride are widely used for the partial or total substitution of sodium chloride. The use of potassium chloride can thus reduce the intake of sodium in food in a short period of time and to increase the potassium intake. There is an antagonism between the metabolism of potassium and sodium. Increasing the concentration of potassium in the human body leads to a decrease of the sodium concentration and to an increase in its elimination. At the same time, fluids are eliminated from the body. Diets high in potassium can help us to eliminate sodium from the body. Of all the types of salts used, potassium chloride is one of the most widely used as a substitute for sodium chloride because it has the best ability to transmit the salty perception of taste in food. Therefore, the potassium chloride may be an interesting substitute for sodium chloride from the perspective of consumers, processors from the food industry but also from the point of view of consumer health. However, potassium chloride cannot be used in unlimited quantities because at high levels it loses its ability to give a salty taste in food and can often lead to a bitter, chemical and metallic taste. Depending on the category of foodstuff in which it was introduced, potassium chloride has been used in different percentages to replace sodium chloride without affecting in a negative way the sensory characteristics of foods.