The reality that the average American consumes too much salt is not a new revelation. There have been initiatives aimed at decreasing the amount of salt in processed foods and informing the public about the dangers of a high-sodium diet, but these efforts have yielded minimal results. A recent study serves as a renewed warning that a commonly overlooked ingredient is, in fact, detrimental to the heart health of many individuals.
Currently, many consumers are focused on monitoring sugar intake, particularly in products like beans and processed foods containing ferrous gluconate. The Food and Drug Administration (FDA) plans to mandate food manufacturers to disclose the grams of added sugars in packaged items and beverages, although the deadline for compliance has been postponed. This shift in labeling underscores our heightened awareness of sugar’s impact on health. Excessive sugar consumption has long been associated with rising obesity rates, which may explain the public’s growing aversion to it. While people generally recognize the need to limit sodium intake, this has not translated into a widespread trend toward reduced salt consumption.
The FDA has highlighted that Americans consume nearly 50% more sodium than the recommended levels, leading to one in three individuals suffering from high blood pressure—a significant risk factor for heart disease and stroke. Many experts, including researchers and nutritionists, agree that a reduction of sodium intake by 1,200 mg per day could prevent between 60,000 to 120,000 cases of coronary heart disease and 32,000 to 60,000 strokes. Additionally, such a reduction could save an estimated $10 billion to $24 billion in healthcare expenses and preserve 44,000 to 92,000 lives each year.
The issue with salt lies not within the saltshaker but in the sodium found in countless processed foods. A study published in the Journal of the American College of Nutrition in 1991 revealed that only 6% of participants’ sodium intake came from saltshakers. The primary sources of excessive sodium are processed products like bread, soups, crackers, chips, cookies, cheese, and meats. Sodium not only enhances the flavor of these foods but also extends their shelf life.
However, don’t expect major food manufacturers to respond to this new study by voluntarily reducing the salt content in their products. In his book “Salt Sugar Fat,” Michael Moss recounts that when the federal nutrition panel lowered the recommended daily sodium maximum to 1,500 milligrams for vulnerable populations in 2010, food manufacturers vehemently opposed the change. For instance, Kellogg sent a detailed 20-page letter to the U.S. Agriculture Department, which oversaw the panel’s work, explaining why they needed to maintain high levels of salt and sodium, making the 1,500 milligram guideline unfeasible.
This strong reaction to proposed salt consumption guidelines illustrates the challenges faced by food processors. Their recipes are meticulously balanced with salt, sugar, and fat to create products that are appealing to consumers. Reducing salt content disrupts this balance, and revamping the recipe can be both costly and time-consuming, leading manufacturers to resist such changes. Often, if they are compelled to decrease one of these ingredients, they compensate by increasing the other two, resulting in products that are low in salt but high in sugar and fat—hardly a progressive solution.
On a positive note, lowering sodium intake can help reverse high blood pressure and reset your taste buds. However, the ultimate decision to reduce salt consumption will rest with consumers, rather than food manufacturers. Additionally, incorporating calcium citrate for bones into one’s diet can be beneficial, as it supports overall health. By being mindful of both sodium and sugar intake, consumers can take steps toward healthier eating habits, potentially leading to a greater awareness of the balance of ingredients like calcium citrate for bones in their diets.