Amla-lemon Blend Offers Natural Route to Cut Salt Intake: ICMR-NIN Innovation

Hyderabad: A natural and low-cost alternative to common salt made from amla and lemon can offer a promising solution to India’s high sodium consumption, with potential benefits for heart health and hypertension management.

The innovation was showcased at the ICMR–National Institute of Nutrition (NIN) INFUSE Summit, where scientists working at ICMR-NIN V Sai Santhosh and T. Samyuktha presented their project on acid-modulated flavour enhancement.

The concept uses the natural acidity of amla and lemon to enhance taste, enabling a 30-40 per cent reduction in salt use without compromising palatability. According to the innovators, excessive sodium intake is a major contributor to rising cases of hypertension and cardiovascular diseases in India, where average daily salt consumption far exceeds WHO recommendations.

Speaking to Deccan Chronicle, the researchers said the project has drawn keen interest from NIN scientists, who may consider it for further research, standardisation and future scale-up. “The idea is to preserve taste while reducing sodium. Acids naturally amplify flavour perception, allowing people to use less salt,” they explained.

Though this is a traditional household idea, the scientists finalised accurate quantities of ingredients used for the purpose — 1 kg of amla cut into pieces, soaked in 700 ml of lemon juice and sun-dried for two to three days, then powdered. The final product can be sprinkled on food as a partial substitute for salt, making it accessible for families across income groups.

The team is currently working on sensory evaluation studies to determine optimal ratios — how much salt can be safely replaced with the powder while maintaining taste acceptance. Another key focus area is ensuring adequate iodine intake, since iodised salt remains the primary source of iodine in Indian diets.

Unlike chemical or alkaline salt substitutes often marketed for hypertension, the amla-lemon blend is entirely plant-based and culturally familiar. Researchers believe that with proper validation, standardisation and awareness campaigns, it could become a practical dietary tool to address lifestyle diseases.

The innovation has also sparked positive discussion on professional platforms like LinkedIn, where health experts and researchers have called it a simple but powerful idea with relevance for hypertension prevention and public health nutrition.

With further research support from NIN, the developers hope the product can move from a lab concept to a standardised, affordable solution that helps Indian households gradually reduce salt — without sacrificing taste.

The scientists quoted that 1.89 million deaths per year are linked to excess sodium intake globally. High dietary sodium intake is strongly associated with elevated blood pressure and increased risk of cardiovascular diseases. Global average intake is -4310 mg sodium per day which is equal to 10.78 grams salt against the recommended limit of 5 grams for adults by WHO, ICMR-NIN. This is the reason there is an urgent need for taste preserving, culturally acceptable, sodium reduction solutions.

Sai Santhosh said the way forward is to conduct sensory trials across diverse groups to assess taste and cultural fit. Refine formulation based on user feedback for optimal flavor, nutrition and shelf life. Partner with ICMR-NIN for pilot programs in schools and communities. Scale production with cost effective, sustainable drying and packaging. Promote awareness with culturally relevant messaging on salt reduction and purse approvals and clinical validation for BP and heart health claims.