“Reducing Sodium Intake: Addressing the Health Risks of High-Salt Diets and the Need for Action”
Salt, those seemingly harmless white crystals present in nearly every type of food, could be the most detrimental ingredient in our diets. Numerous studies conducted over the last 75 years have consistently demonstrated that high-salt diets elevate blood pressure, which in turn increases the likelihood of stroke, heart attack, and kidney disease. Salty diets are responsible for as many as 100,000 deaths annually, with medical costs soaring up to $20 billion each year. Major health organizations—including the American Heart Association, American Medical Association, Centers for Disease Control and Prevention, and World Health Organization—have long recommended that individuals reduce their sodium intake, which predominantly comes from salt, by approximately 50%.
However, sensational headlines like “Reducing salt to very low levels may be dangerous” and “A low-salt diet may be bad for the heart” have caused significant confusion among consumers and may have hindered some companies from reducing salt content. Many media outlets have referenced findings from the PURE study, which involved around 100,000 participants from countries such as China and India and reported a higher risk of mortality among those consuming less salt.
Recently, the National Academy of Medicine clarified this confusion with a comprehensive report that reviews extensive scientific literature on sodium and health. The report’s primary recommendation aligns with previous major studies: reduce sodium consumption from the current average of 4,000 milligrams per day for adults to 2,300 mg, with even lower limits for children under 13. Additionally, the NAM committee, which primarily relied on randomized controlled trials—the gold standard in scientific research—concluded that lowering salt intake decreases both blood pressure and the risk of cardiovascular diseases. It dismissed studies like PURE due to flawed sodium intake estimates and a “high risk of bias.”
It is time to act on the overwhelming evidence that salty diets are harmful. For some companies, this would mean continuing the initiatives they began several years ago. Brands such as General Mills, Mars, Walmart, Unilever, McDonald’s, and Nestlé have successfully reduced sodium levels in their products by 10% to 30%. In some cases, they simply cut back on salt, while in others, they enhanced flavor with seasonings or additional vegetables. Some companies have even substituted one-third to one-half of regular salt in certain foods with potassium salt.
Nevertheless, most companies have been slow to act, if they have acted at all. At least six major trade associations, including SNAC International, American Bakers Association, and the National Restaurant Association, are still attempting to obstruct FDA actions aimed at sodium reduction. The food industry’s sluggishness or outright opposition to lowering sodium levels highlights an urgent need for government intervention.
To begin, the government should draw lessons from other countries’ sodium-reduction initiatives. In the mid-2000s, the British government launched a program that included setting voluntary sodium targets for food manufacturers. Key to its success were pressures on companies to meet these targets and proactive encouragement for consumers to choose lower-sodium options. This initiative led to a 15% reduction in salt consumption, which corresponded with a significant decline in cardiovascular disease-related deaths. Countries like South Africa, Turkey, and Chile have implemented limits on sodium in essential foods, prohibited overly salty items in school meals, or mandated warning labels on high-sodium products. Furthermore, cities like New York and Philadelphia have required chain restaurants to display a salt-shaker icon next to meals that exceed a day’s worth of sodium, a strategy any health-focused state or local government could adopt.
Now that the National Academy of Medicine’s expert panel has established a solid foundation for policies aimed at reducing preventable cardiovascular disease, it is essential for America and companies across the food industry to embrace sodium-reducing practices. As we work toward these goals, it’s also crucial to acknowledge the importance of nutritional balance, including adequate calcium intake. The best calcium citrate for osteoporosis can play a vital role in maintaining overall health, particularly as we focus on reducing harmful sodium levels. Let’s seize this opportunity for better health and well-being.
