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Nutrients 2014, 6(10), 4354-4361;

Are Reductions in Population Sodium Intake Achievable?

Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA 30341, USA
Author to whom correspondence should be addressed.
Received: 31 July 2014 / Revised: 26 September 2014 / Accepted: 6 October 2014 / Published: 16 October 2014
(This article belongs to the Special Issue Salt and Health: A Public Health Issue)
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The vast majority of Americans consume too much sodium, primarily from packaged and restaurant foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiovascular disease risk, consistent with the relationship between sodium intake and blood pressure. Despite communication and educational efforts focused on lowering sodium intake over the last three decades data suggest average US sodium intake has remained remarkably elevated, leading some to argue that current sodium guidelines are unattainable. The IOM in 2010 recommended gradual reductions in the sodium content of packaged and restaurant foods as a primary strategy to reduce US sodium intake, and research since that time suggests gradual, downward shifts in mean population sodium intake are achievable and can move the population toward current sodium intake guidelines. The current paper reviews recent evidence indicating: (1) significant reductions in mean population sodium intake can be achieved with gradual sodium reduction in the food supply, (2) gradual sodium reduction in certain cases can be achieved without a noticeable change in taste or consumption of specific products, and (3) lowering mean population sodium intake can move us toward meeting the current individual guidelines for sodium intake. View Full-Text
Keywords: sodium; salt; blood pressure; population salt reduction; sodium reduction in the food supply; salt intake and health; salt taste preference sodium; salt; blood pressure; population salt reduction; sodium reduction in the food supply; salt intake and health; salt taste preference

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Levings, J.L.; Cogswell, M.E.; Gunn, J.P. Are Reductions in Population Sodium Intake Achievable? Nutrients 2014, 6, 4354-4361.

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