Sodium intake should be concern among all consumers

(Feb. 5, 2010) Dietary sodium is a growing concern around the world as excessive intake can contribute to hypertension, cardiovascular problems and other diseases.

Great Britain is leading the way for public awareness and the United States is maintaining a close second. CASH (Consensus Action on Salt and Health) is a group of British specialists concerned with salt’s effects on health.

CASH’S aim is to reach a consensus with food manufacturers, suppliers and the public about the negative effects of sodium. Awareness leads to action, which translates into government regulations.

Another goal is to ensure that elderly and children are highlighted as particularly vulnerable groups. CASH is also lobbying to make it mandatory that nutrition labeling include clear and comprehensive sodium content in all processed foods adjacent to the recommended daily intake of sodium.

Before starting a sodium reduction plan, it is important to understand the components of salt. Sodium and salt are different substances, but are almost invariably used interchangeably. Sodium is a naturally occurring mineral in food and is part of salt. The chemical name for salt is sodium chloride. Table salt is about 40 percent sodium and 60 percent chloride.

“Please pass the salt” is not the area of concern. According to the American Heart Association, Americans on the average consume 3,436 mg of sodium a day. Many experts believe lowering the intake to 1,500 mg of sodium a day would be an effective preventative measure.

However, this figure is unrealistic for the average American with the current standards in the food industry. Approximately 80 percent of the daily intake of sodium comes from processed and prepared foods, which contain high levels of sodium to enhance flavor and ensure proper preservation.

Americans love sodium and even though many consume considerably more than the suggested intake, recent studies show consumers are starting to reduce their ingestion of sodium. New York City is developing a reputation as being in the forefront for fighting the dietary vices of America. New York became the first city to ban artificial trans fats in restaurant food. Two years later, the city started requiring chain restaurants to post calorie counts on their menus. New York City’s Mayor Michael Bloomberg also urged the city health department to curtail the consumption of sugary soft drinks.

On Jan. 11, Bloomberg called on the food industry to lower the amount of salt by 25 percent in the next five years.

According to an article in the New York Times, “After Smoking and Fats, Focus turns to Salt,” researchers at the University of California, San Francisco, Stanford University and Columbia University of Physicians and Surgeons calculated if Americans reduced their salt intake by half a teaspoon a day, the nation would save up to $24 billion a year in health care costs.

The research team, led by Dr. Kirsten Bibbins-Domingo, an epidemiologist and biostatistician U.C.S.F., concluded that even a much more modest reduction — one gram a day, achieved gradually by the year 2019 would be more cost-effective than using medications to lower blood pressure in all persons with hypertension.

And money is not the only thing that would be saved. The researchers calculated that the half-teaspoon reduction would “reduce the annual number of new cases of coronary heart disease by 60,00 to 120,000, stroke by 32,000 to 66,000 and heart attacks by 54,000 to 99,000, and reduce the annual number of deaths from any cause by 44,000 to 92,000.”

Although Bloomberg’s jurisdiction is only over New York City, it would behoove the rest of the country to follow suit.

Sunday is the Super Bowl and gametime grub will be in full swing. Guacamole is always a favorite, no matter the occasion. But chunky guacamole is sure to score a touchdown. The following recipe contains minimal amounts of salt.
CHUNKY GUACAMOLE
4 avocados, seeded and peeled
1/2 red onion, finely chopped
2 medium cloves garlic, minced
1 large jalapeno pepper, seeds and
stem removed, finely chopped
2 tablespoons fresh cilantro, finely
chopped
2 Roma tomatoes, seeded and finely
chopped
2 to 3 limes juiced
1/2 teaspoon cumin
1/2 teaspoon kosher salt (optional)
potato masher

1. In a medium bowl, using a potato masher, mash avocadoes. The texture should be chunky.

2. Combine the rest of the ingredients and thoroughly mix.

3. Transfer dip to a bowl that is equivalent to the amount of dip. Then wrap plastic wrap tightly over avocado mixture and refrigerate. The less air, the less chance for the dip to oxidize.

4. Remove from refrigerator 30 minutes before serving. Again, mix the dip. You might have to adjust seasonings at the last minute. If the guacamole is served icecold, the flavors will be not be as intense.

5. Garnish with fresh cilantro and slices of lime. Serve with blue corn tortilla chips.

SECRET INGREDIENT: Winners. “Winners never quit and quitters never win” …Vince Lombardi.