Even the most dutifully health-conscious among us would have a hard time abiding by the government’s updated dietary guidelines on sodium, important as they are to preventing heart attacks and strokes.
Not only because they crave salt, like most Americans, but because so much of it is packed into just about every bit of packaged or prepared food we eat. The typical American consumes far more than the recommended daily allowance of sodium, which is about a teaspoon per day (2,300 milligrams) for young, healthy people, and 1,500 milligrams for folks over 50, African Americans, or people with certain health risks.
But just try to cut your sodium intake in half. Putting down the shaker isn’t enough. Not even close. More than 75 percent of our sodium intake typically comes from packaged and restaurant foods.
Check the nutritional labels in your pantry, your refrigerator and your freezer. Even “healthy” choices — lean lunch meats, frozen diet meals, low-fat soups, sports drinks, even some whole-grain cereals — can be so high in sodium that a single serving can blow a third or more of your daily allowance. At a restaurant, you have little or no idea how much sodium you’re getting.
The American lifestyle of convenience is intertwined with megadoses of sodium, and separating them will take a lot more than good intentions. A national campaign is needed, one that combines consumer education, the commitment of food manufacturers, and policy interventions like those that have reduced tobacco use and motor vehicle injuries.
The stakes for public health are at such a scale. Researchers estimate that excess sodium intake is responsible for about 100,000 deaths per year in the United States. Roughly a third of American adults have hypertension, and another 28 percent have levels above the desirable range. Given the link between excess sodium consumption and high blood pressure, the potential for major health improvements, and health-care costs savings, is considerable.
An idea that’s gaining traction, and the support of some major food companies, is to gradually reduce the amount of sodium in packaged foods over several years, allowing consumers to get used to the taste. Experts insist that if done right, people won’t even notice the difference. Voluntary compliance would be preferable, but if that doesn’t succeed, mandatory limits on sodium in packaged and prepared food must be considered.
Prominent, easy-to-understand labeling is also needed. Simple color coding (red for high sodium, yellow for medium, green for low?) on the front of packaging is one possible answer.
When it comes to food, the healthy choice ought to be the easy choice.
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