Mexico hot sauce brands found to exceed WHO sodium limits

An investigation into 11 leading hot sauce brands in the Mexican market has revealed sodium concentrations ranging from 800 to 3,300 mg per 100 ml. These levels significantly exceed the World Health Organization’s recommended maximum daily intake of 2,000 mg.

Commonly consumed products such as ketchup, mustard, soy sauce, and salad dressings are frequently high in sodium, often containing additives like monosodium glutamate and sodium benzoate. In Mexico, approximately 41% of households regularly purchase homemade-style sauces, consuming about 1.6 kilograms per year due to the rise in ultra-processed food and fast food consumption.

Excessive sodium intake is a primary cause of preventable heart disease, stroke, and kidney ailments. Research cited by the Laboratorio de Datos contra la Obesidad also suggests links to increased risks of stomach cancer, osteoporosis, and obesity.