What's the target goal for salt?

 

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News Editor - How much is too much salt?  The US Congress in 2008 asked researchers to look at ways of reducing salt in the nation's diet, and new guidelines are now out on how to do that individually and as a nation.

As requested by the US Congress in 2008, the Institute of Medicine (IOM) of the National Academies released a report entitled “Strategies to Reduce Sodium Intake in the United States”April 2010.

 

According to the 2005 Dietary Guidelines for Americans, the average person over the age of 2 should not consume more than 1 teaspoon (2,300 mg) of salt per day.

A lower average of 1,500mg of sodium per day is recommended for certain Americans, such as African Americans, middle-aged or older people as well as people suffering from high blood pressure, kidney diseases or diabetes.

IOM reports that the average consumption of sodium per day is 3,500 mg, more than 50% over the recommended daily consumption limit.

 

Where does all this salt come from?

"All food categories contribute to sodium intake. But grains and meat -- the foods we eat most -- contribute the most sodium," Elena V. Kuklina, MD, PhD, senior service fellow at the CDC's division of heart disease and stroke prevention,  said to WebMD.

 

According to the US Food and Drug Administration (FDA), natural salt constitutes 10% of our sodium intake, while 5-10% is added during cooking or directly at the table from salt shaker. Processed foods and salt added to foods in restaurants account for 75% of a person's daily sodium intake.

Consumers are told to stay informed of the Recommended Amount Customarily Consumed (RACC) on all processed products as required by the Nutritional Labeling and Education Act (NLEA) of 1990. The Daily Recommended Value (DRV) for sodium determined by the NLEA is 2,400 mg.

Fresh fruits, vegetables, foods high in Potassium, flavor foods with pepper and spices instead of salt were already recommended to consumers by the US government before the publication of this report. Consumers are advised to read the product labels and choose foods with low sodium content.

Some of the companies collaborating with the US government on reducing salt intake include ConAgra Foods Inc, General Mills,  and Bumble Bee Foods.

Over the next decade, salt content in school meals, according to the report, should be reduced by 46.25% as recommended by the U.S. Department of Agriculture and IOM. Local New York City restaurants/food chains are also expected to voluntary lower salt levels in their foods by 25% over the next 5 years as a result of a new program implemented.

The US FDA is currently evaluating IOM’s recommendation to establish national standards that will lead to a slow but constant reduction of sodium content over a period of time. This gradual process will allow for market acceptance and for consumers to get their pallet accustomed to the new levels of sodium.