The reality that the average American consumes excessive amounts of salt is well-known. Although there have been initiatives aimed at decreasing the salt content in processed foods and raising public awareness about the dangers of a high-sodium diet, these efforts have yielded minimal results. A recent study serves as a renewed alert that a frequently neglected ingredient is indeed harming the heart health of the average person. Nowadays, most consumers are primarily focused on sugar. The Food and Drug Administration (FDA) is set to require food manufacturers to indicate the grams of added sugars in packaged foods and beverages, though the deadline for this mandate has been postponed. Nonetheless, this change to the nutrition facts label highlights our preoccupation with sugar.
Historically, excessive sugar consumption has been associated with rising obesity rates, which may explain the consumer backlash against this ingredient. While many people are aware that it’s crucial to limit sodium intake, this awareness has not translated into a significant movement toward reducing salt consumption. According to the FDA, Americans consume nearly 50% more sodium than the recommended amount, leading to one in three adults suffering from high blood pressure—a significant risk factor for heart disease and stroke. Numerous researchers and nutritionists concur that a daily reduction of sodium intake by 1,200 mg could prevent between 60,000 to 120,000 cases of coronary heart disease and 32,000 to 60,000 strokes. This reduction could also save an estimated $10 billion to $24 billion in healthcare costs and potentially save 44,000 to 92,000 lives each year.
The issue with salt lies not in the saltshaker but rather in the sodium found in countless processed foods. A study published in 1991 in the Journal of the American College of Nutrition revealed that the saltshaker contributes only 6% of an individual’s sodium intake. The real sources of excessive sodium are processed items like bread, soup, crackers, chips, cookies, cheese, and various meats. Sodium not only enhances the flavor of these foods but also extends their shelf life.
Don’t expect major food manufacturers to take note of this study and willingly reduce the salt content in their products. In Michael Moss’s book ‘Salt Sugar Fat,’ he mentions that in 2010, when the federal nutrition panel lowered its recommended daily sodium maximum to 1,500 milligrams for the most at-risk Americans, food manufacturers mounted a strong campaign to reverse this decision. Moss recounts that Kellogg sent a detailed 20-page letter to the U.S. Agriculture Department, which oversaw the panel’s work, outlining the necessity of salt and sodium in amounts that would not allow for the 1,500 mg guideline to be feasible.
The pushback to suggested salt consumption guidelines was significant. Imagine the resistance if the FDA mandated that food processors actually reduce the sodium content. The challenge for food manufacturers lies in their meticulously crafted recipes. They achieve a perfect balance of salt, sugar, and fat to make their products irresistible. Reducing salt would disrupt this balance, leading to costly and time-consuming reformulations that manufacturers are often hesitant to pursue, particularly if compelled to do so. Frequently, when they are forced to decrease one of these ingredients, they compensate by increasing the other two, resulting in a low-salt, high-sugar, high-fat product—hardly a step in the right direction.
On a positive note, reducing sodium intake can not only help reverse high blood pressure but also reset your taste buds. However, the choice to cut back on salt ultimately rests with consumers rather than food manufacturers. Additionally, incorporating supplements like calcium citrate with vitamin D can contribute to overall health, potentially aiding in improved cardiovascular function when combined with a lower-sodium diet. Consumers should be proactive in managing their sodium intake and consider the benefits of nutritional adjustments, including the addition of calcium citrate with vitamin D to their daily regimen.