There are also doubts about how beneficial it is to restrict sodium, with some studies suggesting that a moderate sodium intake of around 1–2 teaspoons daily isn’t linked to an increased heart disease risk ( 1, 15, 18). Still, other studies have observed opposing findings and concluded that there isn’t enough evidence to support a link between high intakes of sodium and heart disease ( 15, 16, 17).
Plus, a 2020 review that included 616,905 people found that every 1-gram increase in daily sodium intake led to up to a 6% higher heart disease risk ( 14). Similarly, a review of research in 229,785 adults who were followed for 13 years found that higher intakes of sodium were associated with death from heart disease ( 13). In a 2016 analysis of 4 large studies including 113,118 people with and without hypertension, the risk of heart disease and death was higher in those who had a high sodium intake, compared with those with a moderate sodium intake ( 12).
Overeating salt may also suppress the renin-angiotensin system, which regulates blood pressure and sodium levels ( 8, 10).įortunately, reducing your salt intake might lower your blood pressure level, especially in people with a medical condition called salt-sensitive hypertension ( 11). Salt affects blood pressure via several complex pathways that affect your body’s hormonal, inflammatory, immune, and digestive systems. Hypertension increases your risk of heart failure, a condition in which your heart can’t properly pump blood throughout your body ( 7, 8, 9). For example, it’s a risk factor for hypertension, also known as high blood pressure. Might harm heart healthĮxcess sodium intake is a global concern. While your body needs some salt to function properly, too much of it can be detrimental to your health. It has many important functions in your body and is prevalent in many foods. Salt mainly comprises the minerals sodium and chloride. These may vary in taste, texture, and color. Popular varieties include plain table salt, Himalayan pink salt, and sea salt. Salt is typically harvested from salt mines or by evaporating seawater or other mineral-rich water ( 6). High salt concentrations help prevent bacterial growth that can cause food to spoil ( 1). Historically, salt has been used to preserve food. Sodium is essential for many essential body functions, including fluid balance, nerve health, nutrient absorption, and muscle function ( 1, 5).Ĭountless foods contain sodium - even foods that may taste sweet, such as bread, cereals, cured meats, sauces, condiments, cereals, chips, crackers, and soups. For example, table salt often contains added iodine ( 2, 3, 4). Some salt varieties are fortified with iodine, iron, folic acid, or a combination of these. Today, the terms “salt” and “sodium” are often used interchangeably ( 1). Also known as sodium chloride (NaCl), it comprises 40% sodium and 60% chloride.
Salt is the most significant source of sodium in your diet.
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