Abstract: - Background: High dietary sodium intake is a primary driver of hypertension in India, where discretionary salt use is significantly elevated. Low-Sodium Salt Substitutes (LSSS) are effective for blood pressure reduction but are often limited by the metallic aftertaste of potassium chloride (KCl). This pilot study evaluated the palatability of a 50/50 NaCl-KCl blend fortified with Magnesium chloride and Calcium chloride among a South Indian population. Methods: A double-blind, randomized crossover sensory evaluation was conducted with 30 participants (N=30, median age 24 years) in Puducherry. Participants evaluated two variants (standard table salt and a 50/50 NaCl-KCl blend) using a 9-point Hedonic scale across four domains: salt intensity, bitterness, metallic perception, and overall palatability. Data were analyzed using the Wilcoxon Signed-Rank Test. Results: The 50/50 NaCl-KCl blend achieved a median Overall Palatability score of 7 (IQR 6–8), categorizing it as "Moderately Liked" to "Very Much Liked." While the substitute showed a statistically significant increase in perceived bitterness (p=0.045) and metallic perception (p=0.038) compared to common salt, these sensory shifts did not adversely impact global acceptance. Salt intensity remained comparable to standard salt (p=0.082). Furthermore, 72% (n=21) of participants expressed a high likelihood of adopting the blend for daily home cooking. Conclusion: A 50/50 NaCl-KCl formulation fortified with Magnesium and Calcium chlorides is a palatably viable strategy for sodium reduction. The additional minerals appear to function as sensory masking agents, mitigating the off-notes of potassium. This multi-mineral approach represents a culturally appropriate intervention for hypertension management in the South Indian context.
Murugesan et al. (Wed,) studied this question.