Teens and adults consuming 2300 mg of sodium daily should reduce their intake to address chronic disease risk according to a report by the National Academies of Sciences Engineering and Medicine.
Cutting back the sodium will reduce the risk of hypertension which is associated with heard disease and stroke, as well as reduce other chronic diseases. This recommendation is for hypertensive and non-hypertensive individuals, and it could be more beneficial to older adults, non-Hispanic blacks, and those at higher risk for cardiovascular disease.
In the interest of public health there is a strong call for greater awareness of suggested daily intakes of sodium as well as better nutritional labeling on food. The American Heart Association's CEO, Nancy Brown, would like the food industry to take a greater interest in the sodium issue. She says, “Our excessive sodium intake isn’t entirely driven by the salt shaker; it’s largely controlled by the food industry. More than 70 percent of sodium consumed is added to food before it reaches our plates. It is added in restaurants and during the manufacturing of processed and prepackaged foods,” she claimed. “We hope this report encourages the Food and Drug Administration to quickly release its voluntary sodium reduction targets for the food industry. School leaders should also take note and reject the recent U.S. Department of Agriculture decision to weaken sodium standards in school meals and continue their commitment to serve students healthier foods.”
The full report may be found here at the National Academies of Sciences Engineering and Medicine.