A new study from the Centers for Disease Control (CDC) indicates two-thirds of adults in the United States are in population groups that should consume no more than 1,500 milligrams (mg) of sodium per day. The CDC reports that as of 2006, the estimated average intake of sodium for persons in the United States age 2 years and older was more than double that at 3,436 mg per day. Population groups that should limit sodium intake to 1,500 mg include persons with high blood pressure, blacks or adults over age 40.
The CDC has commissioned the National Academy of Sciences Institutes of Medicine (IOM) to develop recommended strategies for reducing sodium intake. Much of the sodium consumed in the United States comes from processed foods and foods eaten away from home. Thus, greatest improvements in sodium intake reduction are likely to come from actual modifications of these food sources or from changes in consumer behavior, for example, choosing less-processed foods, relying instead more on home cooked meals and fresh produce.
A number of food manufacturers have been reducing sodium in their products while focusing on consumer acceptability. Because sodium (usually in the form of sodium chloride or table salt) plays an important role as a flavor enhancer and many Americans have developed a taste preference for salt, foods with significantly reduced sodium may not be appealing to some people. One strategy is for manufacturers to slowly reduce sodium content over time. Another approach is to continue to work on flavor enhancing ingredients that are not sodium based, such as umami flavor constituents. Umami is now recognized as a fifth taste, joining sweet, sour, bitter and salt. Certain vegetables like peas and tomatoes, as well as mushrooms and tuna, naturally contain umami constituents. Other flavor enhancers include hydrolyzed vegetable protein and yeast extracts.
Products with salt- and sodium-related labeling claims do appeal to a significant number of consumers. According to 2008 data from The Nielsen Company, among the top four health and wellness claims by product-labeling-claim category, in terms of sales, were foods and beverages with salt- and sodium-related labeling claims. Sales reached $15.9 billion, and these sales registered behind only claims related to fat, natural ingredients, and calories, and ahead of products bearing claims about the absence of preservatives or cholesterol, or presence of whole grain.
