Hold the Salt: New Salt Study Emphasizes That Americans Need To Cut Sodium Intake

It's in everything we eat, whether we know it or not. And now a new report circulating suggests that Americans should cut out the dangerous health toxin all together. Salt, or sodium, is hidden in processed foods and seasoned on all restaurant meals. Not to mention, it's great on French fries. However, in order to ensure better heart health, the nation is being pressed to curb the salt intake.

But, experts aren't sure that minimizing salt intake to very low levels is beneficial. "We're not saying we shouldn't be lowering excessive salt intake," said Dr. Brian Strom of the University of Pennsylvania, who led the IOM (Institute of Medicine) committee. But below 2,300 mg a day, "there is simply a lack of data that shows it is beneficial."

On average, one consumes more than 3,400 mg of sodium a day, which is the equivalent to 1 ½ teaspoons. Current U.S. dietary guidelines say most people should limit that to 2,300 mg a day, while those older than 50, African-Americans, and people with high blood pressure, diabetes or chronic kidney disease are told to consume no more than 1,500 mg.

Benefits of limiting one's sodium intake include lower blood pressure, which ultimately leads to a lesser chance of heart disease. The IOM committee was asked to examine whether eating less salt directly affects longer-term outcomes such as heart attacks and death. While some salt is necessary for good health, it remains unclear as to exactly how much. The only known fact is that Americans consume too much of it, unless they make their own meals on a daily basis.

It is reported that three-quarters of people's daily sodium comes from processed or restaurant food. The average sandwich in a restaurant has 1,000 mg or more, and some restaurant meals can provide a full day's supply of sodium in one dish, alone. Fortunately, some restaurants are taking steps in the movement to lower the amount of salt used in their entrées. The Boston Market chain has already reduced sodium in its most-sold items by about 20 percent. They also removed salt shakers from the restaurant tables, forcing customers to approach the register if they really want it, which, according to the latest salt study, seems unlikely.