A five-year update of U.S. dietary guidelines includes a number of sensible guidelines: Eat more whole grains, reduce calorie intake from saturated fats and consume less cholesterol.
The new federal dietary guidelines also emphasize the importance of limiting salt consumption. No one should eat more than about a teaspoonful a day, they state, and those who are over 51, or have high blood pressure, kidney disease or diabetes should cut that amount in half.
Most Americans exceed even the upper limit. As the guidelines point out, keeping track of salt intake is complicated by its widespread use in prepared foods. Breads, desserts, cheeses, condiments, sauces, snacks, and cereals are just a few of the categories where sodium chloride is added to enhance flavor.
Too much salt can be hazardous, but salt is an essential nutrient and valuable culinary ingredient.
The salt industry makes the claim that cutting back on salt may lead to obesity, by leading diners to consume more food to satisfy their appetite for salt. That claim is self-serving. But a home cook who is too cautious with the salt shaker may be unwittingly encouraging a preference for processed foods.
Concern among nutritionists and public health specialists about the prevalence of salt in foods is likely to result in better labeling. This should help consumers develop a better awareness of the salt they are consuming, leading to a decline in consumption. After a period of adjustment, most may hardly notice the change.
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Questions? Comments? Contact Managing Editor Nick Cowenhoven at nickc@journaltribune.com.
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