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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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Though the finding was subtle enough to be missed by most of the coverage of this study, it is a mistake to conclude that reducing salt intake is not important for health at all: There was a clear trend toward reduced risk of cardiovascular disease–related deaths among people who ate less salt. The study failed to address the question of whether those who reduced salt intake reduced it far enough to make a difference in health.
The average American consumes 3,400 mg of sodium per day, more double the American Heart Association’s recommended maximum daily intake of 1,500 mg. It’s unclear that study participants reduced salt enough to reap noticeable health gains. And don’t assume the results on heart failure apply to everyone. This condition is unique, it is affected by many things in the diet that don’t apply to people without heart failure, and it requires regular medical care to properly manage.
There may be other reasons to consider salt in the bigger picture. People who eat more salt tend to eat more processed food and fewer fruits and vegetables—practices that may lead to worse health. These habits are linked with greater risk of heart disease, stroke, cancer, Alzheimer’s disease, and more. The following tips will help you sack the salt, and improve your health overall.
(The Cochrane Library 2011; available online http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD009217/full; accessed September 6, 2011)
Suzanne Dixon, MPH, MS, RD, an author, speaker, and internationally recognized expert in chronic disease prevention, epidemiology, and nutrition, has taught medical, nursing, public health, and alternative medicine coursework. She has delivered over 150 invited lectures to health professionals and consumers and is the creator of a nutrition website acclaimed by the New York Times and Time magazine. Suzanne received her training in epidemiology and nutrition at the University of Michigan, School of Public Health at Ann Arbor.