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FDA hopes food producers will rein in salt, for better health
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Americans are addicted to salt. It’s in much of what we eat, and if there’s not enough for our taste, we shower on more. A flavor enhancer, it’s been a part of human existence for so long it was used as currency in ancient Rome — and it is linked to higher risks of cardiovascular disease.
Health experts have been telling us for years to cut back, with limited success. Now, the U.S. Food and Drug Administration is poised to update its voluntary goals for cutting the amount of sodium in processed foods, and another agency is offering evidence to support the effort.
If all of the nation’s food makers met the FDA targets, within 10 years it could prevent 450,000 cases of cardiovascular disease, add more than 2 million years of life for Americans, and save more than $41 billion in health care costs, according to the Centers for Disease Control and Prevention.
The nation’s overuse of salt has been well-documented, with the CDC saying about 90 percent of us use too much. High salt intake boosts the amount of water stored in your body, which raises your blood pressure and strains your heart, arteries, kidneys and brain. All of this can lead to heart attacks, strokes, dementia and kidney disease.
Knowing all of this, why do we do it?
For one thing, our bodies need sodium to regulate blood flow, help muscles contract and nerves to function. But mainly, salt just makes many of the things we eat taste better. This can be used for good, some experts say. If a dash of salt means we’ll eat those healthy sweet potatoes or broccoli, on balance, it’s a win.
But moderation is the key. When you grab the shaker, think spring sprinkles and not summer showers. A little goes a long way.
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