By: Hannah Daidone
Sodium and salt are often used as if they mean the same thing, but they are actually different. Sodium is a mineral, while salt is one of the main sources of it in our diets. Most of the sodium people consume, more than 70 percent, comes from processed and restaurant foods rather than from adding salt at home. Currently, the average American consumes about 3,400 mg of sodium per day, which is well above the recommended limit of 2,300 mg. In response, the FDA is working with food manufacturers to gradually reduce sodium levels in many foods. These changes are designed to be subtle so that people will not notice major differences in taste and can adjust over time.
Reducing sodium intake is important because too much of it can lead to high blood pressure, which increases the risk of heart disease and stroke. To lower sodium consumption, people can take simple steps such as checking nutrition labels, comparing similar products, and choosing options with less sodium. It is also helpful to limit foods that are typically high in sodium, like deli meats, pizza, and tacos, and to ask for nutrition information when eating out. In addition, using herbs and spices instead of salt can add flavor without increasing sodium intake. Building these habits early is important, since eating patterns often continue into adulthood.
