Too Much Salt in Our Diets?

By Robin Brown, WHF Associate

Recently, talk of government intervention in the issue of American salt intake has been drawing attention from both ends of the political spectrum. The federal government is under pressure from the Institute of Medicine to place limitations on the amount of salt consumed by Americans as we observe a dramatic rise in cardiovascular disease and hypertension within the general population [1]. However, many feel that such regulations would allow unacceptable levels of governmental control over individual choices. On the other side of the argument stand those who maintain that the government is a more appropriate entity to control salt intake than the industries profiting from the sale of salty foods.

It is estimated that only eleven percent of the salt that we consume on a day-to-day basis actually comes from our own saltshakers [2] and that up to seventy-five percent comes from prepared food we buy [3]. The unhealthy effects of high levels of salt intake are undeniable. A recent study of the relationship between habitual salt intake and cardiovascular disease and stroke demonstrates a strong association between high salt intake and increased risk for those diseases [4]. Salt intake is the most important factor in differences of blood pressure both within as well as between populations. A diet high in salt can worsen renal disease and asthma, and there is some evidence that it is linked to osteoporosis [5]. Yet, we as Americans consume almost twice the recommended amount of salt per day, costing the country between ten and twenty-four billion dollars yearly for the cost of related health care problems [6].

The salt reduction policies in other nations have proven successful. For example, in 2003 England’s Department of Health and food manufacturers came together to help reduce individual salt consumption to below 2,400 milligrams daily. Since these efforts began, salt consumption in England has dropped ten percent, saving an estimated 6,000 lives. Finland has taken even more dramatic action and the results are promising. Starting in the 1970’s, the government has required “high salt” labels on any foods with salt content above a certain level, and salt consumption has fallen thirty percent [7]. In the U.S., while there has been no official policy limiting the amount of salt in foods sold, a total of sixteen large food companies have pledged to limit salt in their products. These manufacturers include Kraft Foods, Subway, Starbucks, and Heinz, and they have made this promise thanks o the National Salt Reduction Initiative [8]. The National Salt Reduction Initiative is a coalition of health organizations and local governments that aims to reduce salt intake from packaged and restaurants foods by 25 percent over the next five years [9].

Whether you believe that the government should restrict our salt intake through policy change, or believe in individual choices through increased awareness, this is a problem that is costing all of us in terms of general health as well as in terms of money. It is, however, a problem that can be solved through collective effort.

The Healthiest Communities Partnership with help from the Washington State Department of Health is reaching out to communities across the state to build a broad-based public/private partnership to prevent chronic diseases. It is all about exploring together the best ways to make healthy choices about diet, exercise and tobacco the easy choices. To learn more about the Healthiest Communities Partnership, click here.

References

[1] Badger Emily. “Uncle Sam's Hand on Your Salt Shaker,” Miller-McCune Online.

[2] Ibid.

[3] O'Callaghan, Tiffany. “U.S. Food and Drug Administration plans to set limits on sodium content in processed foods.” Time Online.

[4] Ibid.

[5] MacGregor, Graham A. "More Adverse Effects.” American Journal of Hypertension.

[6] Ibid.

[7] Ness, Roberta B. “Controversies in Epidemiology and Policy: Salt Reduction and Prevention of Heart Disease.” National Association of County and City Health Officials.

[8] Rogers, David, “Dietitians Support National Salt Reduction Initiative to pinch sodium intake,” Palm Beach Daily News.

[9] “Health Department Announces Proposed Targets for Voluntary Salt Reduction in Packaged and Restaurant Foods.” New York City Department of Health and Hygiene.