Salt: FODMAP, histamine, lactose and gluten

Here is what the scientific sources say about Salt for people managing sensitivities to FODMAP, histamine, gluten and lactose.

FODMAP

The FODMAP content of Salt is classified as low.

Sources: USDA FoodData Central, 'Salt, table' (FDC ID 173468), https://fdc.nal.usda.gov — composizione: 0 g di carboidrati per 100 g. Essendo cloruro di sodio puro senza carboidrati fermentescibili, il sale non può contenere FODMAP.

LTP (lipid transfer protein)

The LTP risk associated with Salt is classified as low.

Sources: Il sale (cloruro di sodio) è una sostanza minerale, non biologica/vegetale: l'allergia da LTP è strutturalmente impossibile in quanto le LTP sono proteine di difesa esclusive delle piante.

Lactose and gluten

Lactose is not naturally present in Salt. Gluten is not naturally present in Salt.

Frequently asked questions

What is the FODMAP level of Salt?
The FODMAP level of Salt is low.
What is the LTP risk of Salt for sensitive people?
The LTP risk of Salt is low, according to the cited source.
Is lactose naturally present in Salt?
No, lactose is not naturally present in Salt.
Is gluten naturally present in Salt?
No, gluten is not naturally present in Salt.

[draft pending legal review] This service does not provide medical advice and does not replace the opinion of a healthcare professional. It is not designed to handle anaphylactic reactions: in an emergency, contact emergency services immediately. You can declare, in free text, the substances you're allergic or intolerant to: an AI interprets them and the app tries to exclude them from scanner results, recipes, and products. This is a best-effort aid to reduce risk, not a safety guarantee: the underlying ingredient and product data isn't clinically validated allergen by allergen, and your declaration may be interpreted inaccurately. Always check the label yourself before consuming a product, especially for severe allergies.

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