CUT OUT THE SALT. STOP HIGH BP.

CUT OUT THE SALT
JAMA 9.20.07


Around the world, 16 million people die a year from cardiovascular disease. Half of these deaths are from high blood pressure.

In America, over 25% of adults have high blood pressure and another 30% have prehypertension. The probability is that 90% of us will have high blood pressure.

Everything points to salt as the culprit. In the lsat 30 years the average American has increased his salt intake by 55% to an astounding 4000 mg of salt daily.

Restaurants and processed foods give us 77% of our sodium, 12% is in natural foods, 5% is added to cooking and 6% added at the dinner tables. A typical restaurant meal has 2400-4699 mg of salt.

The American Heart Association and National Heart Institute recommend an intake of less than 2400 mg of salt daily, preferably 1500mg. WHO, the world health organization, has stated excess salt causes hypertension and recommend under 200mg intake per day.

Only 20% of us adhere to these levels under 2400mg daily. Every medical group wants us to cut down 50% on our salt intake. Ideally, 1500 mg daily is our goal.

Because the FDA lists salt as a safe ingredient, called GRAS the generally recognized as sate levels. Hence, the food industry does not have to lower their salt contents. Some people want revocation of GRAS. Then the food industry would need to petition the FDA for approval of salt as a food additive. This would force regulatory amounts of salt in different types of food. Unfortunately, the FDA has its hands full with other priorities.

Finland reduced its salt intake by 40% over the last 30 years by labeling foods with high salt labels, and increased media and print advertising. Britain divided foods into 70 categories: breads, canned vegetables and soups, processed meats etc. Each section has voluntary targets for salt reductions. Food is labeled red for high salt, yellow for medium, and green for low salt. Ireland and Australia are starting programs to meet standards for food.

If we lowered our salt intake by 50%, high blood pressure would be reduced by 20%, coronary mortality by 9%, strokes by 14%, and overall deaths by 7%.

We add 80% more salt by food processing by eating in restaurants. A salted bagel has 4500 mg of salt, a slice of pizza 1600; a Ruben’s sandwich has 3000 mg. Eating a turkey sandwich at home is 300mg and a hot dog is 550mg. Eating in restaurants regularly has added a medical risk to our lives.

Cutting out salt is not the entire hypertension answer. But who really cares! Remember Dr Needless success formula:" Success equals failure minus one. "

Visit our recent medical bog on the importance of Potassium in reducing hypertension Dec 01.2007. For more medical info visit our site:
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