Less Salt Will Cut Heart Disease Rate
Study Shows Small Cutback in Salt Intake Will Reduce Heart Disease Cases
March 11, 2009 -- You'd better start reading the sodium amounts on food
If Americans reduced their salt intake by just 1 gram per day, there would
be 250,000 fewer new cases of heart disease and 200,000 fewer
deaths in a decade. These new statistics, announced at the American Heart
Association's Annual Conference on Cardiovascular Disease Epidemiology and
Prevention, were calculated through a computer simulation of heart disease
among adults in the U.S.
"A very modest decrease in the amount of salt -- hardly detectable in the
taste of food -- can have dramatic health benefits for the U.S.," study
researcher Kirsten Bibbins‑Domingo, MD, PhD, an assistant professor of medicine
and epidemiology at the University of California, San Francisco, says in a news
release. "It was a surprise to see the magnitude of the impact on the
population, given the very small reductions in salt we were modeling."
The health improvements could be particularly meaningful for
African-Americans, who are more likely to have high
blood pressure and whose blood
pressure may be more sensitive to salt. The study found that a 3-gram per
day reduction in salt among all Americans would result in 6% fewer new cases of
heart disease and 3% fewer deaths. Among African-Americans, there would be a
10% reduction in new cases of heart disease and a 6% reduction in deaths. Three
grams per day is equivalent to 1,200 milligrams of sodium.
Despite evidence that salt intake is linked to high blood pressure and heart
disease, Americans have continued to increase their salt intake during the last
few decades, according to the researchers. Salt consumption is up about 50%
since the 1970s.
Americans on average eat 9 to 12 grams of salt per day, or 3,600 to 4,800
milligrams of sodium. Most health organizations recommend 5 to 6 grams of salt
per day, which is 2,000 to 2,400 milligrams of sodium. Two and a half grams of
salt provide 1 gram of sodium.
Researchers called for changes in the food industry. "It's clear that we
need to lower salt intake, but individuals find it hard to make substantial
cuts because most salt comes from processed foods, not from the salt shaker,"
says Bibbins-Domingo. "Our study suggests that the food industry and those who
regulate it could contribute substantially to the health of the nation by
achieving even small reductions in the amount of salt in these processed