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High intake of table salt (sodium chloride) is associated with high blood pressure and an increased risk of cardiovascular disease.Scientific Advisory Committee on Nutrition (SACN) (PDF) Salt substitutes are low-sodium alternatives designed to taste similar. They usually contain mostly potassium chloride, whose toxicity is approximately equal to that of table salt in a healthy person (the LD50 is about 2.5 g/kg, or approximately 190 g for a person weighing 75 kg). Potassium lactate may also be used to reduce sodium levels in food products. It is commonly used in meat and poultry products.Low sodium meat products. http://www.purac.com/purac_com/01d7a1a1dce330c46ada4f832de8e6ca.php/ The RDA of potassium is higher than that for sodium, yet a typical person consumes less potassium than sodium in a given day. However, various diseases and medications may decrease the body's excretion of potassium, thereby increasing the risk of potentially fatal hyperkalemia. People with kidney failure, heart failure or diabetes should not use salt substitutes without medical advice. A manufacturer, LoSalt, has issued an advisory statement.LoSalt (PDF) that people taking the following prescription drugs should not use a salt substitute: amiloride, triamterene, Dytac, Captopril & angiotensin-converting enzyme inhibitors, spironolactone, Aldactone, Eplerenone, and Inspra. Hydrolyzed proteinUnited States Patent 4451494 or 5'-nucleotidesUnited States Patent 4243691 are sometimes added to potassium chloride to improve the flavour of salt substitutes. Due to a certain gene in humans, an individual may perceive not only a salty taste, but a strong, bitter, metallic taste when using potassium chloride.

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