By: Sabine Saoud RD, FAND
Salt is an essential nutrient that serves as a stabilizer, flavor and to improve color.
The dietary guidelines for 2020-2025 recommends limit sodium to the Chronic Disease Risk Reduction (CDRR) levels defined by the National Academies
1,200 mg/day for ages 1 through 3
1,500 mg/day for ages 4 through 8
1,800 mg/day for ages 9 through 13
2,300 mg/day for all other age groups
The CDRR for sodium was established using evidence of the benefit of reducing sodium intake on cardiovascular risk and hypertension risk.
Tips for reducing sodium in the diet
Choose fresh, frozen or canned food items without added salts
Limit salty snacks like chips and pretzels replace with unsalted
Select unsalted, lower sodium, fat-free broths, bouillons or soups
Select fat-free or low-fat milk, low-sodium, low-fat cheeses and low-fat yogurt
Learn to use spices and herbs to enhance the taste of your food
Specify how you want your food prepared when dining out
Read nutrition labels and specifically the sodium content