Sodium

Sodium is a necessary element in the diet and is chiefly obtained in sodium chloride, that is, common salt. It is needed to maintain fluid balance in the body and for other physiological functions. However, the amount of sodium adults need daily is only 500 mg, much less than the average amount consumed by Americans -- 4,000 mgs. If no salt were added to food during processing or cooking, there would still be an adequate amount of sodium in the diet.

There is a strong association between the amount of sodium consumed and blood pressure. A low-sodium diet reduces blood pressure in people with blood pressure in the normal range as well as in those with high blood pressure.

Following a low-sodium diet can be challenging because salt and sodium-containing compounds are added to most commercially prepared foods. The National High Blood Pressure Education Programs recommends a daily intake for everyone of no more than 2,400 mg of sodium (the amount in 1 1/8 teaspoons of salt). The American Heart Association's recommendation for the general public is similar: no more than 3,000 mg. These lower levels of sodium are recommended both to help prevent high blood pressure and to treat it. A high-sodium diet decreases the effectiveness of blood pressure medications.

People who reduce their sodium intake find that it usually takes several weeks to get accustomed to the taste of lower-sodium foods. People are not born with a taste for salt: it is learned.

Nutrient values from Nutrition Data System for Research version 4.02, Nutrition Coordinating Center, University of Minnesota, Minneapolis, MN.