“Sante Sauce”: The World’s First Low-Sodium and Low-Potassium Fish Sauce for Hypertension, Kidney, and Heart Disease Patients A Breakthrough by KMUTT Researchers using Electrodialysis Technology

Reports from hospitals under the Ministry of Public Health indicate that there are currently over 1,000,000 patients suffering from Chronic Kidney Disease (CKD) stages 1-5. These patients must strictly reduce their intake of sodium (Na_⁺) and potassium (K⁺) to prevent acute kidney failure. In the past, numerous nutritional institutes both in Thailand and abroad have attempted to use scientific and nutritional innovations to reduce these elements to appropriate levels. However, since Na⁺ and K⁺ are present in almost all foods especially in seasonings such as fish sauce, soy sauce, and processed foods it has been historically difficult for patients to control their intake according to medical prescriptions.

Finally, a Thai research team has successfully developed “The production of low-sodium and low-potassium fish sauce using electrodialysis technology.” The research, which began in 2009, recently achieved success, resulting in a fish sauce that is safe for patients with kidney disease, heart disease, and hypertension who are highly sensitive to Na⁺ and K⁺ levels. This breakthrough comes after more than 15 years of dedicated research and development.

Professor Dr. Sakamon Devahastin, a faculty member of the Department of Food Engineering, Faculty of Engineering at King Mongkut’s University of Technology Thonburi (KMUTT) and the lead researcher, stated:

“This low-sodium and low-potassium fish sauce was developed as a health-conscious seasoning by separating Na⁺ and K⁺ from the fish sauce concentrate through the process of Electrodialysis. This technology is typically used in other industries but not in seasoning production. We have adapted and modified it to be suitable for producing authentic fish sauce that reduces both sodium and potassium by up to 40% compared to regular fish sauce. Crucially, we do not use potassium as a substitute for sodium, making it truly friendly to the consumer’s health.”

Regarding the unique highlights of this fish sauce, Professor Dr. Sakamon noted that besides having low levels of both elements, the sauce retains the authentic color, aroma, and taste of traditional fish sauce (made from anchovies). It contains no preservatives, no added sugar or other sweeteners, no artificial coloring, and no MSG. Most importantly, it does not replace the reduced sodium with potassium, a common practice in many “low-sodium” products currently on the market, which can be dangerous for kidney or heart disease patients. By reducing both elements by 40% without diluting the sauce, the protein content and authentic flavor remains high. The product is clearly labeled as “Authentic Fish Sauce with Low Sodium and Low Potassium” to provide a transparent and safe choice for patients a feat never before achieved in Thailand or globally.

“You may have heard that kidney and heart disease patients should avoid low-sodium fish sauce because traditional production methods replace sodium with potassium. Therefore, this research directly answers the needs of consumers with kidney and heart issues, as well as healthy individuals who wish to avoid the risks associated with high seasoning intake, such as hypertension, which eventually leads to kidney and heart diseases,” said Professor Dr. Sakamon.

This authentic low-sodium and low-potassium fish sauce represents a beacon of hope for patients who are medically required to reduce salt intake. It allows them to consume seasoning in normal, appropriate amounts, enabling them to enjoy flavorful food and lead a more normal life. This innovation also addresses a common problem where patients refuse food or treatment due to the unpalatability of restricted diets. By providing a delicious and safe alternative, it supports the treatment process and offers a truly health-friendly option for those who are health-conscious.

Currently, this research has been successfully commercialized through Superior Products Innovation Co., Ltd., a spin-off company of King Mongkut’s University of Technology Thonburi (KMUTT). The company produces and distributes the authentic low-sodium fish sauce under the brand “Sante Sauce.” The name “Sante” is derived from French, meaning “Health.”

For those interested, further information can be found at: www.facebook.com/naturalproduces