Brine
Brine itself is not consumed in large amounts; the residual sodium absorbed by foods is the practical exposure. Excess sodium intake is associated with elevated blood pressure and cardiovascular risk.
What it is
Brine is a solution of salt (and often other ingredients like sugar or spices) in water, used for preserving, flavoring, or texturizing foods.
Preserves, flavors, and improves moisture/texture of meats, vegetables, and cheeses.
Why it's flagged
- increases sodium content of foods
What regulators actually say
"Sodium chloride ... is generally recognized as safe for use in food when used in accordance with good manufacturing practice."
"Most of the sodium we eat comes from packaged, processed, store-bought, and restaurant foods ... Eating too much sodium can raise blood pressure."
Regulatory status
United States — FDA
Sodium chloride is GRAS (21 CFR 182.1); brining is a traditional process
European Union — EFSA
Standard food preparation; sodium intake guidelines apply
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