“Reducing Sodium for Better Health: The Urgent Need for Action Against High Salt Diets”
Salt, those seemingly harmless white crystals present in nearly every food, could be the most detrimental ingredient in our diet. Numerous studies conducted over the past 75 years have demonstrated that high-sodium diets raise blood pressure, which subsequently increases the likelihood of stroke, heart attack, and kidney disease. Salty diets are responsible for approximately 100,000 deaths annually, with medical expenses reaching up to $20 billion each year. Prominent health organizations—including the American Heart Association, American Medical Association, Centers for Disease Control and Prevention, and World Health Organization—have long recommended that people reduce their sodium intake, 90% of which is derived from salt, by about 50%.
However, years of conflicting headlines, such as “Reducing salt to very low levels may be dangerous” and “A low-salt diet may be bad for the heart,” have generated significant confusion among consumers, possibly delaying some companies’ efforts to lower salt content. Many news articles reference findings from the PURE study, which involved around 100,000 participants from China, India, and 15 other nations. PURE indicated an increased risk of mortality among individuals consuming lower salt levels.
Recently, the National Academy of Medicine clarified this confusion with a comprehensive report that meticulously reviews the extensive scientific literature on sodium and health. NAM’s key recommendation aligns with many previous major reports: reduce sodium intake from the current average of 4,000 milligrams per day for adults to 2,300 mg, with even lower limits for children under 13. The NAM committee, relying primarily on randomized controlled trials—the gold standard of scientific evidence—concluded that reducing salt intake lowers both blood pressure and the risk of cardiovascular disease. They dismissed studies like PURE due to their flawed sodium intake estimates and high risk of bias.
It is crucial to act on the overwhelming evidence that salty diets are harmful. For some companies, this would mean continuing efforts they began several years ago. Diverse corporations such as General Mills, Mars, Walmart, Unilever, McDonald’s, and Nestlé have reduced sodium levels in their products or popular items by 10 to 30%. In some instances, they merely decreased salt levels, while in others, they enhanced flavor with seasonings or additional vegetables. Some companies have even replaced one-third to one-half of the regular salt in certain foods with potassium salt.
However, many companies have hesitated, if not completely stalled, in their sodium reduction efforts. At least six major trade associations, including SNAC International, American Bakers Association, American Frozen Food Institute, International Dairy Foods Association, North American Meat Institute, and National Restaurant Association, are still attempting to obstruct FDA initiatives. The food industry’s sluggishness or active resistance to sodium reduction illustrates the urgent need for government intervention. To start, the government should complete initiatives it has already begun.
The U.S. should take cues from sodium-reduction programs in other countries. In the mid-2000s, the British government launched an initiative that included setting voluntary sodium targets. Two critical elements of success were pressuring companies to meet those targets and actively encouraging consumers to select lower-sodium products. This program achieved a 15% reduction in salt consumption, which correlated with a significant decline in deaths from cardiovascular disease. Additionally, countries like South Africa, Turkey, and Chile have implemented limits on sodium in essential foods, prohibited excessively salty foods in school meals, or mandated warning labels on high-sodium items. Two American cities—New York and Philadelphia—have adopted a different strategy by requiring chain restaurants to display a salt-shaker icon on menus next to meals that contain more sodium than a single day’s worth. This is a measure any health-conscious state or local government could implement as well.
Now that the National Academy of Medicine’s esteemed panel has laid the groundwork for policies that will mitigate unnecessary suffering from cardiovascular disease, it is imperative for America and companies across the food industry to emulate these sodium-reduction strategies. Moreover, incorporating nutritional supplements like bariatric calcium citrate with vitamin D may support overall health alongside reduced sodium intake. Let’s seize this opportunity for a healthier future.
