In preparation for eating over the 4th of July weekend, here’s what’s happening on the salt frontier.
The CDC says fewer than 10% of Americans meet sodium recommendations. Only 5.5% of adults who should be consuming low sodium diets(≤1,500 mg/day) actually do so. Less than 20% of adults consume the amount currently recommended for healthy adults, ≤2,300 mg/day. Overall, only 9.6% of adults met their applicable recommended limit.
The British Food Standards Agency (FSA) says the U.K. is making great progress on reducing salt consumption. Even though UK salt intakes are still above the target of 6g/day after seven years of campaigning, FSA is happy about what the campaign achieved: a 10% reduction in average daily intakes from 9.5g/day to 8.6g/day. This is substantial progress, given “the complexity of the task and the FSA’s modest budget.”
The New York Times explains part of the complexity: food industry resistance. In an article titled, “The hard sell on salt” (May 29), the Times interviews food company executives who talk about why they must, must use salt and lots of it in processed foods.
The Salt Institute attacks the Dietary Guidelines Advisory Committee report. The report recommends a limit of 1,500 mg/day sodium because 70% of the U.S. population is at risk of high blood pressure. According to Food Chemical News (June 16), the Salt Institute claims that reducing salt intake to recommended levels would only make the obesity epidemic worse: “Most nutritionists agree that reduced sodium in food preparations will very likely increase the obesity crisis because individuals will consume more calories just to satisfy their innate sodium appetite.”
Most? I don’t think so. Because 77% of salt (sodium chloride) is in processed and restaurant foods, I see the salt issue as one of consumer choice. Consumers can always add salt to foods. They cannot take it out.