Sodium Content of Food: You're Being Deceived. Again.

<3 Salt

It has come to my attention, based on talking to people about their nutrition concerns, that many of us are completely clueless to how much sodium is in food. It's not your fault. There are many reasons why your perception of the sodium content of a food might be skewed. For one, just because something tastes salty doesn't necessarily mean it's high in sodium. Yes, really. Another thing: A product that says "lower in sodium" or "less sodium" does not necessarily have a low sodium content. It may just have less sodium than another similar product but still contain a lot of it. And also, many foods that don't have a salty taste at all might contain more sodium than you think!

Now, there's a caveat with this... because I don't think sodium intake is something you should be overly concerned with. I've written on this extensively in the past (see The Problem With Salt Restriction, How to Prevent High Blood Pressure, and A Snarky Rant on Sodium and Blood Pressure). It's not as important for keeping a healthy blood pressure as you think it is.

Regardless, there are many people out there who will completely ignore this advice because their doctor and the media say otherwise. Fine. If you're going to worry about sodium intake, I can at least provide you with some useful tips.

A Snarky Rant on Sodium and Blood Pressure

Quick rant today, related to my recent obsession with all things blood pressure (see here and here).  I just found this quote on the CDC website that really steamed my clams...

"Sodium intake from processed and restaurant foods contributes to increased rates of high blood pressure, heart attack, and stroke. Decreasing sodium intake to within recommended limits could prevent thousands of deaths annually, because nearly 400,000 deaths each year are attributed to high blood pressure." (1)

To me this is short-sighted, oversimplified, and quite frankly ignorant. Sodium reduction can be a good thing because it often occurs simultaneously with elimination of processed junk, like said "processed and restaurant food". But being all narrow-minded and reducing sodium intake to the level they recommend can be dangerous (2, 3).

How to Prevent High Blood Pressure

Welp, I am officially done with my food service rotation... only one 2-week rotation left, with Miss Ana Zeller of Practical Nutrition, and I have a feeling this one will be the best of them all! Then, I'll be able to sit for the Registered Dietitian exam! That's right, Burn's gonna have credentials. Can't wait!

Okay, less about me, more about hypertension, aka high blood pressure (BP). As much as I have no interest in school food service, I have to admit my food service rotation gave me an immense amount of time each day to read research articles and learn shit. Over this past week, I've been absolved in hypertension... time to share.

First, some background info about hypertension... it's a pretty serious problem. Hypertension is the leading cause of cardiovascular disease (forget cholesterol), affecting approximately 1 billion individuals worldwide. More than 72 million Americans, or nearly 1 in 3 adults, are estimated to have hypertension but only 34% are able to return to a healthy blood pressure, via either drugs or lifestyle change. In 2008, 54,707 Americans died from hypertension, and another 300,000 died from related conditions. According to projections, over 90% of adults in the United States will develop hypertension by age 65. That is absurdly high. Right now, hypertension remains the most common reason for patients to visit the physician’s office (1).

I think it's safe to say that if you want to live a long, healthy life, this is something you need to avoid, no? Just say no to hypertension. Here's how.

The Problem With Salt Restriction

Every once in a while, you read something that just restores your faith in humanity. For me, a recent article in the New York Times did just that. Entitled "No Benefit Seen in Sharp Limits on Salt in Diet", the article makes the case that the latest sodium recommendations are too low, and that reducing sodium intake to such low levels could be dangerous.

Amen. It's about damn time. The newest sodium guidelines are ridiculously, stupidly, just absurdly low. How absurdly low you ask? The 2010 Dietary Guidelines set the upper limit at 2300 mg per day for healthy individuals, about one teaspoon of salt, and 1500 mg for those with hypertension or cardiovascular disease. Even more extreme, the American Heart Association feels that EVERYONE should shoot for 1500 mg. 

Maybe you don't know how low that is; if you've never tracked your sodium intake or read a food label then maybe you can't quite grasp it. So let me put it to you this way... the guidelines are so low, one study reports that only 0.12% of the population is eating a diet that meets the standards (1). That's 1 in every 833 of us! The average American eats about 3700 mg of sodium per day and has for the past 50 years (2). And our salt intake may have been even higher than that in the past (3). Hmm I wonder how we've all survived this long as a species when we're so blatantly overconsuming salt!?

Nope, these new recommendations just never made sense to me. But regardless of whether the guidelines are attainable, this New York Times article makes the case that a sodium intake that low can be downright dangerous. Interesting eh?? I thought so. So interesting that I spent the majority of my day at my food service rotation looking into it.