Dietary salt
1980
Sodium and chloride are essential nutrients necessary for many physiological functions; most notably for maintaining blood pressure, the acid-base balance, and for activation of certain enzymes. While sodium is not known to cause hypertension, there is a cause and effect relationship on blood pressure. Sodium compounds occur in many foods naturally, but also are added to food through many processing functions (e.g, the adding of flavors or preservatives). Sodium content of processed meats vary from less than 1% in fresh pork sausage to 11% in dried beef. Dry milk, soy products, MSG, and drinking water contain sodium, as do bakery products which have salt added for flavor and fermentation control. Over-the-counter drugs, especially antacids and aspirin, contribute to sodium intakes. While infants need some salt, usually their basic diet contributes enough, therefore, salt has been decreased or eliminated in infant foods. The US Dietary Goals recommend that Americans reduce salt intake by 50-85% or to approximately 3 grams/day. (kbc)
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