Here's Why:

Sodium intake may be a primary factor in the development of high blood pressure (hypertension), which is a major risk factor for heart attack. Hypertension (a “systolic” blood pressure above 140 and/or a “diastolic” pressure above 90) will develop in nearly everyone who lives into their 80’s, and in many people it occurs long before this age.

About half of the people with hypertension and 30% of the general public are 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 great debate among nutrition experts. Some believe that all people should limit their sodium intakes (to 2,400 mg/day) to either treat or prevent hypertension, regardless of their present blood pressure level. Others, though, advise that only people with hypertension or those who are believed to be salt sensitive need to limit sodium in their diets.

Nutrition researchers are still trying to tease out the exact role of sodium in hypertension. 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.

Here's How:

Sodium is found in many foods. Some are obvious, but others may surprise you.

Major Food Sources

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:

• Beef broth
• Ketchup
• Commercial soups
• French fries
• Frozen meals
• Gravies
• Olives
• Pickles
• Potato chips
• Salted snack foods
• Sandwich meats, especially smoked meat or fish
• Sauces
• Sauerkraut
• Tomato-based products

Sodium occurs naturally in:

• Eggs
• Fish
• Meats
• Milk products
• Poultry
• Shellfish
• Soft water

Other sources of sodium in the diet:

• Baking powder
• Baking soda
• Monosodium glutamate (MSG)
• Sodium alginate
• Sodium citrate
• Sodium nitrate and nitrate
• Sodium propionate
• Sodium sulfite
• Soy sauce

Reading Food Labels

All food products contain a Nutrition Facts label, which states a food's sodium content. The following terms are also used on food packaging:

Tips for Lowering Your Sodium Intake

• Gradually cut down on the amount of salt you use. Your taste buds will adjust to less salt.
• Taste your food before you salt it; it may not need more salt.
• Substitute flavorful ingredients for salt in cooking, such as garlic, oregano, lemon or lime juice, or other herbs, spices, and seasonings.
• Select fresh or plain frozen vegetables and meats instead of those canned with salt.
• Look for low sodium, reduced sodium, or no salt added versions of such foods as:
  • Canned vegetables
  • Vegetable juices
  • Dried soup mixes
  • Bouillon
  • Condiments (ketchup, soy sauce)
  • Snack foods (chips, nuts, pretzels)
  • Crackers
  • Bakery products
  • Canned soups
  • Butter and margarine
  • Cheeses
  • Canned tuna
  • Processed meats
• Cook rice, pasta, and hot cereals without salt or with less salt than the package calls for (try 1/8 teaspoon for two servings). Flavored rice, pasta, and cereal mixes generally already contain added salt.
• Adjust your recipes to gradually cut down on the amount of salt you use. If some of the ingredients already contain salt, such as canned soup, canned vegetables, or cheese, you do not need to add more salt.
• Limit your use of condiments such as soy sauce, dill pickles, salad dressings, and packaged sauces.

RESOURCES:

American Heart Association
http://www.americanheart.org/presenter.jhtml?identifier=1200000

National High Blood Pressure Education ProgramNational Heart, Lung, and Blood Institute
http://www.nhlbi.nih.gov

References:

American Heart Association. The American Dietetic Association's Complete Food and Nutrition Guide. Chronimed Publishing; 1998

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