Dangers of Salt
A cornerstone of the U.S. Food and Drug Administration’s public health mission is to reduce the burden of chronic disease through improved nutrition. As a nation, we are facing a growing epidemic of preventable, diet-related conditions like cardiovascular disease, diabetes and obesity, and the agency’s work in this area has become even more urgent. For these reasons, we’re taking a critical step to further address preventable diet-related chronic diseases and advance health equity that we hope will become one of the most significant public health nutrition interventions in a generation.
Today, the FDA is issuing a final guidance, “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods,” which provides voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and food service operators for 163 categories of processed, packaged and prepared foods. The guidance is another step the agency is taking to advance the Administration’s whole-of-government approach to nutrition and health and improve future health outcomes.
By limiting certain nutrients like sodium in our diets, we can help prevent diseases like hypertension and cardiovascular disease that disproportionately impact racial and ethnic minority groups, often resulting in hundreds of thousands of lives lost and billions in annual health care costs. The ongoing COVID-19 pandemic has only amplified these health disparities and the need for improved nutrition, as people with cardiovascular disease and other underlying conditions are at increased risk for severe outcomes from COVID-19.
Research shows that people consume 50% more sodium than recommended. This includes our youngest and most vulnerable populations, with more than 95% of children aged 2 to 13 years old exceeding recommended limits of sodium for their age groups. Although many consumers may want to reduce their sodium intake, about 70% of the sodium we eat comes from packaged, processed and restaurant foods, making it challenging to limit sodium. Changes across the overall food supply will make it easier to access lower-sodium options and reduce intake even in the absence of behavior change.
The targets in the final guidance seek to decrease average sodium intake from approximately 3,400 milligrams (mg) to 3,000 mg per day, about a 12% reduction, over the next 2.5 years. Although the average intake would still be above the Dietary Guidelines for Americans’ recommended limit of 2,300 mg per day for those 14 and older, we know that even these modest reductions made slowly over the next few years will substantially decrease diet-related diseases.
The final guidance outlines short-term goals that we’re recommending the food industry work to meet as soon as possible to help optimize public health. We will continue our discussions with the food industry as we monitor the sodium content of the food supply to evaluate progress. In the future, we plan to issue revised, subsequent targets to further lower the sodium content incrementally and continue to help reduce sodium intake. This iterative approach will help support gradual reductions in sodium levels broadly across the food supply so that consumers’ tastes adjust, health outcomes improve and no one company or category of food is singled out or scrutinized. Voluntary and gradual approaches such as this have also been successful in other countries, such as Canada and the U.K.
We first proposed recommendations for reducing sodium content in a 2016 draft guidance. A number of companies in the food industry have already made changes to sodium content in their products, which is encouraging, but additional support across all types of foods to help consumers meet recommended sodium limits is needed. Today, consumers can take steps to lower their sodium intake by reading food labels, including the Nutrition Facts label, asking for nutrition information at chain restaurants, choosing lower sodium options and speaking with their health care providers about eating healthier foods.
The FDA is committed to playing its part with the tools available to us to help create a healthier food supply, promote healthy habits early and empower consumers to make healthier food choices. We have already taken steps through our Closer to Zero action plan for reducing exposure to toxic elements in foods commonly eaten by babies and young children to the lowest possible levels and have more work ahead using a similar iterative process. Many of our federal, state and local partners also have initiatives underway that support sodium reduction and help people achieve healthier eating patterns overall. If we act together, we can have a profound impact on the health of millions of people.
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The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.
A new study from the European Heart Journal suggests increased salt intake can lower a person’s life expectancy. People who always add salt to their meals faced a 28% increased risk of dying prematurely compared with those who never or rarely add salt. In an interview with WTOP, Permanente adult and family medicine Jason Singh, MD, explained the results of the study and offered tips for eating healthy.
The study followed 501,379 participants for an average of nine years. Researchers found that compared to people who rarely added salt to foods, people who always added salt could lose two years off their life.
“The researchers also found that increasing the intake of fresh fruits and vegetables weakened the association between salt use at mealtimes and premature death,” Dr. Singh explained.
Dr. Singh, who did not participate in the research, explained that the risk of premature death was lower in those who ate more potassium-rich fruits and vegetables because potassium helps process sodium out of the body.
“For me, [the study] really just emphasized our recommendations to modify eating behaviors to improve health, especially toward cardiovascular disease,” Dr. Singh said.
Dr. Singh offered some quick tips for reducing sodium intake:
· Start looking at food labels.
· Avoid canned soups and processed foods, such as boxed rice mixes that have seasoning packets.
· Compare the amount of sodium in different products.
· Remember that low sodium food products contain less than 140 milligrams per serving.
· Try to keep your total daily sodium to less than 2,300 milligrams.
· Look for hidden sources of sodium such as ketchup, salad dressings and soy sauce.
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