High dietary sodium intake can increase blood pressure and the risk for heart disease and stroke. The current recommendation is to limit daily intake of sodium to 2300 mg daily, but persons older than age 51, African-Americans and persons with hypertension, diabetes or chronic kidney disease should limit intake to 1500 mg daily. This group, which tends to more responsive than others to the blood pressure-raising effects of sodium, is more than 47% of the US population.
Approximately 75% of sodium consumed is added to commercial foods during processing or to restaurant foods during preparation; only about 25% occurs naturally or is added at the table or during cooking by the consumer. The Institute of Medicine has outlined strategies to set mandatory sodium content for processed and restaurant foods as well as improved labeling.
The United Kingdom has reduced sodium intake by 9.5% over the past eight years via a government-manufacturer partnership. If a similar reduction were achieved in the United States, there would be a $4 billion health care savings per year.
For more information about the National Health and Nutrition Examination Survey at the CDC.
Guidelines for low-sodium diets.
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