Current “Healthy” Salt Recommendations Still Too High

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Current “Healthy” Salt Recommendations Still Too High JoAnn Guest Jan 01,

2005 23:05 PST

 

By Maureen Williams, ND

 

Healthnotes Newswire (May 20, 2004)—A recent review of research shows

that the recommended amount of salt in the diet may not lower risk of

high blood pressure (hypertension), heart attack, and stroke as much as

previously thought, according to Hypertension (2003;42:1093–9). This

review suggests that more drastic salt reductions may be needed to

protect people from these health risks.

 

Sodium, a mineral nutrient found in nearly all foods, exists in a

balance with potassium that is critical for the normal functioning of

every living cell. Eating unprocessed fruits, vegetables, meat, and fish

provides all the sodium the body needs (about 500 mg a day). Most

people, however, get far more than they need due to the salt (sodium

chloride) added during the processing or cooking of foods, and at the

table. In fact, added salt is responsible for an estimated 95% of our

sodium consumption.

 

Excessive sodium intake unfavorably shifts the potassium-to-sodium

balance and can lead to hypertension. Hypertension is the most common

cardiovascular disease worldwide and increases the risk of suffering a

heart attack or stroke. The average daily intake of salt varies in

different parts of the world from 6 to 18 grams. The World Health

Organization recommends restricting daily salt intake to 5 grams or

less, and authorities in the United States recommend 6 grams or less.

Studies have shown that salt restriction lowers blood pressure, and

suggest that blood pressure will continue to drop as salt intake

diminishes.

 

The new review of the research on salt intake and blood pressure

analyzed the results from 28 controlled studies involving a total of

2,954 people. Only studies that lasted at least four weeks and in which

daily salt intake was reduced by at least 2.4 grams were included. The

combined results were used to calculate the amount that blood pressure

would be expected to drop for any given reduction in salt intake. For

example, this analysis predicted that a 3-gram reduction in daily salt

intake would reduce systolic blood pressure (the upper number in a blood

pressure reading) by 3.6 mm Hg and diastolic blood pressure (the bottom

number in a blood pressure reading) by 1.9 mm Hg in people with

hypertension. It was predicted that a 6-gram reduction in daily salt

intake would lower systolic and diastolic pressures by 7.1 and 3.9 mm

Hg, respectively, and a 9-gram reduction would lower systolic and

diastolic pressures by 10.7 and 5.8 mm Hg, respectively, in people with

hypertension. In people with normal blood pressure, the predicted trend

was similar but less pronounced.

 

Two of the controlled studies comparing the effects of different levels

of salt intake reduction were analyzed separately. These studies found a

similar but more pronounced trend: they predicted that 3-, 6-, and

9-gram reductions in daily salt intake would lower systolic/diastolic

pressures by 5.4/3.0, 10.6/6.0, and 16.3/9.1 mm Hg, respectively, in

people with hypertension.

 

The results of this review suggest that large reductions in salt intake

might indeed lower blood pressure enough to significantly reduce the

risk of heart attack and stroke, but that current dietary

recommendations may not be low enough. Large and long-term studies

examining the real effect of very low salt intake on blood pressure and

incidence of heart attack and stroke are needed. Public health

recommendations should be adjusted based on the findings of such

studies.

 

Maureen Williams, ND, received her bachelor’s degree from the University

of Pennsylvania and her Doctorate of Naturopathic Medicine from Bastyr

University in Seattle, WA. She has a private practice in Quechee, VT,

and does extensive work with traditional herbal medicine in Guatemala

and Honduras. Dr. Williams is a regular contributor to Healthnotes

Newswire.

 

 

 

 

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