Why the FDA May Regulate Salt
May 16, 2008
By: Theresa Russell for Body1
A recent hearing at the Food and Drug Administration (FDA) could result in the regulation of salt by this government agency. Chemically, salt consists of both sodium and chloride ions and is an essential element for the proper functioning of the human body. Salt is responsible for the control of many important bodily functions including: stabilization of irregular heartbeat, nerve cell communication and prevention of muscle cramps.
| Take Action | Maintaining Healthy Salt Levels
Know the sodium intake that is ideal for your health situation: 2,300mg for healthy individuals, 1,500mg for those with medical indications.
Keep track of the food you eat and its sodium content.
Use salt alternatives for seasoning food.
Carefully read labels for sodium content.
Cut down on processed foods.
Drink plenty of water.
|
Salt occurs naturally in products such as milk and shellfish and is also a necessary component of products like self-rising flour and cheddar cheese. Processed foods often contain significant amounts of added salt and those excessive amounts of sodium are of concern to the Center for Science in the Public Interest (CSPI). An excess of sodium in the diet may lead to adverse health conditions like high blood pressure, which contributes to other health problems such as stroke and heart disease. While the recommended salt intake is 2,300 mg per day for healthy Americans, the current average daily consumption of salt by Americans is a whopping 4,000 mg per day, nearly twice the recommended dosage. African Americans, people over 50 and those suffering from hypertension should limit their daily intake to just 1,500 mg of salt per day.
The FDA considers salt a generally recognized as safe (GRAS) food, which doesn’t require regulation; however, the FDA does have labeling guidelines with regard to the sodium content of foods. CPSI believes that this information is not enough considering the huge amount of salt that the general public consumes and the adverse effects it has on health.
According to the CPSI, 75 percent of salt comes from processed foods. The fact that Americans are consuming more food in general exacerbates the sodium problem. With the increased consumption of food, especially salty foods, people consume more beverages to quench salt-induced thirst. Rather than reaching for a glass of water, many people drink soft drinks or beer, which adds extra calories, thus putting consumers at risk for weight gain.
The American Medical Association (AMA) recommends that salt in processed, restaurant and fast foods be reduced by 50 percent. They cite evidence from Finland, which started a low-sodium campaign 30 years ago. Since the institution of that program, sodium consumption decreased by 40 percent, blood pressure levels dropped and cardiovascular disease mortality rates showed an impressive decrease of more than 80 percent.
Until the FDA decides to regulate salt or improve its public education about the health impact of salt consumption, it is the responsibility of the consumer to be accountable for his own intake of salt.
Last updated: 16-May-08
|
