Study Questions Efficacy of Public Policy on Salt Consumption
A recent study in the Clinical Journal of the American Society of Nephrology has apparently raised questions about “the scientific logic and feasibility of the decades-long effort to limit salt intake in humans,” according to a concurrent University of California, Davis, press release. Researchers analyzed 24-hour urinary sodium excretion data from 19,151 individuals involved in 62 sodium intake studies from 33 countries, concluding that “humans naturally regulate their salt intake within a narrowly defined physiologic range.” Their findings revealed that despite varying food environments, human salt consumption “tracks within a narrow range” between 2,700 and 4,900 mg. In addition, neuroscience research has apparently suggested that “sodium intake is tightly controlled by critical pathways in the brain to main optimal function of many physiologic functions.”
“If sodium intake is physiologically determined, then our national nutrition guidelines and policies must reflect that reality,” the lead author was quoted as saying. “It is unrealistic to attempt to regulate Americans’ sodium consumption through public policy when it appears that our bodies naturally dictate how much sodium we consume to maintain a physiologically set normal range. To do otherwise will expend valuable national and personal resources against unachievable goals.”
Meanwhile, critics have pointed to studies claiming that even modest declines in individual salt consumption have health benefits. Professor Graham MacGregor of St. George’s University of London reportedly noted that his own work appearing in the journal Hypertension showed that “reducing salt intake from 9.7 to 6.5 grams per day reduced average blood pressure from 146/91 to 141/88 mmHg within six weeks.” In addition, a UK Food Standards Agency (FSA) spokesperson stated that public health efforts resulting in a modest 0.9 g reduction in daily salt consumption have prevented 6,000 premature deaths and saved £1.5 billion annually. “Frankly, [McCarron’s] article contains no evidence that salt intake is not beneficial,” said MacGregor. “If such measures were introduced in the US, it would reduce the number of deaths from heart disease and stroke by 150,000 a year.” See FoodNavigator.com, October 16, 2009.
In a related development, ConAgra Foods Inc. has apparently pledged to remove one-fifth of the salt in its products by 2015. The company decided to remove 8 million pounds of salt from its foods in anticipation of revised U.S. dietary guidelines slated for 2010. “We want to let public stakeholders know we’re taking this very seriously and we’re acting upon it,” ConAgra’s vice president of nutrition told reporters.
“When you’re a lead dog, this is what you do, you get out ahead of issues.” See Bloomberg.com, October 15, 2009.
