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Sodium intake may be a primary factor in the development of
high blood pressure
(hypertension), which is a major risk factor for
heart attacks and strokes.
Hypertension (a “systolic” blood pressure above 140 and/or a “diastolic” pressure above 90) will develop in many people who live into their 80s, and in many people it occurs long before this age.
There is a good percentage of the general public who can be described as "salt sensitive." This means that their blood pressures are likely to increase when they eat a high-sodium diet, and conversely, their blood pressures may be lowered by limiting dietary sodium.
Salt sensitivity is difficult to accurately diagnose. Therefore, appropriate sodium recommendations are a subject of debate among nutrition experts. Many believe that all people should limit their sodium intakes to either treat or prevent hypertension, regardless of their present blood pressure level. The latest United States dietary guidelines (2010) suggest that ideally no more than 2,300 mg/day of sodium be consumed. People with high blood pressure, people older than 50 years, African Americans, people with diabetes, and people with kidney disease should limit sodium intake to 1,500 mg/day.
A major study in this area is DASH—Dietary Approaches to Stop Hypertension. This study found that a diet rich in fruits, vegetables, and low-fat dairy products, and low in saturated fat, cholesterol, and saturated fat—now called the DASH diet—helped lower blood pressure.
The second phase of the study found further reductions in blood pressure when the DASH diet was combined with a sodium intake of no more than 2,400 mg/day. The combination of DASH diet and a sodium intake of no more than 1,600 mg/day was as effective in controlling blood pressure as medication involving a single antihypertensive drug. For some people with mild hypertension, diet alone may be an effective means of blood pressure control when the diet includes adequate calcium and potassium (DASH) along with sodium restriction.
Sodium is found in many foods. Some are obvious, but others may surprise you.
Table salt (sodium chloride, NaCl) is the major source of dietary sodium; about 1/3 to ½ of the sodium we consume is added during cooking or at the table.
Fast foods and commercially processed foods—canned, frozen, instant—also add a significant amount of sodium to the typical American diet. These include:
Sodium occurs naturally in:
Other sources of sodium in the diet:
All food products contain a Nutrition Facts label, which states a food's sodium content. The following terms are also used on food packaging:
| Food label term | Meaning |
|---|---|
| Sodium free | Less than 5 mg/serving |
| Very low sodium | 35 mg or less/serving |
| Low sodium | 145 mg or less/serving |
| Reduced sodium | 75% reduction in sodium content from original product |
| Unsalted, no salt added, without added salt | Processed without salt when salt normally would be used in processing |
Last reviewedApril 2011by Brian Randall, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
