News about Food & Nutrition -  Keep salt to a sprinkle (13166 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host7/26/06 7:51 AM 
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 483.1 
Keep salt to a sprinkle
Carolyn O'Neil - Atlanta Journal-Constitution
First, let's shake a myth about salt and health. Salt is not a nutritional no-no. In fact, sodium, the mineral that combines with chlorine to form salt, is a needed nutrient involved in the body's fluid balance and helps nerves and muscles do their work. So, when nutrition experts recommend limiting salt intake for good health, they are not talking about salt use --- they're referring to salt abuse. Too much of anything is not a good thing, and some research suggests that a low-sodium diet can help control high blood pressure once you have hypertension.
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host8/6/06 7:22 PM 
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 483.2 in reply to 483.1 
Americans should shake salty food habit Sun Aug 6, 2:06 PM ET AP

When it comes to seasoning food, there's no shortage of salt options. But when it comes to health, it doesn't matter if it was mined in Kansas, solar-evaporated from the Mediterranean Sea or hand-harvested in French marshes. Salt is salt, the experts say, and it's bad for your health. Chances are you're eating way too much of it.  If you think setting down the shaker will make a difference, take that advice with a grain of salt. Most salt comes from processed foods and restaurants...  For good health, most people need less than a quarter-teaspoon a day of salt — a natural mineral known as sodium chloride... In fact, many foods exceed that amount per serving. Most Americans consume as much as 2 teaspoons of salt a day, far above the recommended half-teaspoon for healthy adults, according to the Institute of Medicine. That's a serious problem.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host9/13/06 5:29 PM 
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 483.3 in reply to 483.1 
The War Over Salt
Melanie Warner
(The New York Times, Sept. 13, 2006)
"[T]he nation’s largest doctors' group, the American Medical Association, is going after the government and the food industry to reduce what it sees as a persistently high level of salt in many processed foods."
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host11/5/10 9:24 PM 
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 483.4 in reply to 483.2 
Dietary Guidelines May Reduce Allowance for Salt and Sodium
(The Washington Post, November 4, 2010)
"How much is 1,500 mg of sodium? If a federal advisory committee has its way, it will be the recommended daily amount adults should consume, down from 2,300, when the Dietary Guidelines for Americans 2010 are updated in December…The recommendation to gradually move toward consuming 1,500 mg of sodium a day (about two-thirds of a teaspoon's worth of salt) is part of an effort to lower the incidence of cardiovascular disease. The average daily consumption has most recently been estimated at more than twice that: 3,436 mg to 3,712 mg per day. Consuming less sodium can lower an individual's blood pressure, a major risk factor for cardiovascular disease, which is the leading cause of death in the United States. That logic is widely embraced."
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host11/5/10 9:25 PM 
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 483.5 in reply to 483.2 

Call for Mandatory Salt Curbs
(BBC News, Online, November 1, 2010)
"Forcing food manufacturers to cut salt levels in processed food could help cut heart disease rates, claim Australian researchers. A theoretical study suggests mandatory salt limits could help reduce heart disease rates by 18% -- far more than by using existing voluntary measures. High-salt diets are linked to high blood pressure, which can lead to heart attacks or strokes. Adults are advised to consume a maximum of 6g of salt a day -- about a teaspoon. The study looked at the effectiveness of different strategies around the world for reducing salt in processed foods. Many countries, including Finland, the US, the UK, Canada, France, Australia and New Zealand, have adopted salt reduction programmes based on food labelling and voluntary cuts. Australia uses a 'Tick' programme, where food manufacturers can use a health promotion logo on packaging if they volunteer to cut salt content."

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host7/5/11 11:36 PM 
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 483.6 in reply to 483.4 

Review raises questions over benefits of cutting salt

Reuters
LONDON, July 6 (Reuters) - In an analysis likely to fuel a long-running debate over the health impacts of too much salt, researchers have found no evidence that moderate cuts to salt intake reduce the risk of developing heart disease
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host7/5/11 11:37 PM 
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 483.7 in reply to 483.6 

Reducing Salt in Diet Fails To Lower Death Rate in Trials, Researchers Say

Bloomberg
No strong evidence exists that advising people to eat less salt or putting them on a low-salt diet reduces their death rate or cuts cardiovascular events, an analysis of seven studies found.
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host7/26/11 12:53 AM 
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 483.8 in reply to 483.6 

In with potassium, out with sodium

Los Angeles Times  ýJul 22, 2011ý
People whose diets have roughly equal amounts of sodium and potassium are at the lowest risk of dying from heart attack and stroke, new study finds.
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host2/8/12 12:13 AM 
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 483.9 in reply to 483.5 

Bread is top salt culprit

New York Daily News
Trying to cut back on the salt? Back away from the bread. And drop that chicken breast while you're at it
 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host2/8/12 12:15 AM 
To: Joanne (spiesonline) DelphiPlus Member Icon  (10 of 63) 
 483.10 in reply to 483.8 

CDC: Too Much Sodium in Most U.S. Diets

Food Safety News
Feb 08, 2012
Nine in 10 US adults consume much more sodium than they should, putting them at risk for heart disease and stroke, according to the Centers for Disease Control and Prevention's newest "Vital Signs" report.
 

 
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