Download consumers urged to check salt intake to avoid medical

CONSUMERS URGED TO CHECK SALT INTAKE TO AVOID MEDICAL
CONSEQUENCES
13 March 2014: Adverse reactions such as raised blood pressure, dehydration, coma or even death can
result due to salt intoxication. As a result, it is imperative for consumers – especially those with hypertension,
kidney or heart disease – to carefully monitor their salt intake by checking the nutritional content on food
labels of processed foods.
This is according to Dr Dominique Stott, Executive: Medical Standards and Services at PPS, who says, in
light of World Salt Awareness Week from 10 - 16 March 2014, it is the sodium in salt which is the culprit. “This
is found not only in salt, but also other condiments and flavour enhancers such as monosodium glutamate.”
Although it is advisable to adhere to less than 2300mg per day, the actual recommended daily dose does
depend to some extent on climate, physical activity, age, medical condition and sex says Dr Stott. “However,
it must be stressed that 2300mg is not the recommended daily amount, this is just the upper limit of intake
which is unlikely to cause adverse health outcomes.”
As there is individual variation, it is recommended that people ensure their salt intake is within the range of
1500mg to 2300mg per day, says Dr Stott. “However, it should be noted that while taking in excessive salt on
a regular basis is detrimental to one’s health, some salt is required for normal body functioning.”
If one already has kidney disease such as polycystic kidneys or kidney disease due to hypertension or
diabetes, then minimal salt intake is imperative, says Dr Stott. “A reduction in salt intake by 25% could lead to
a 10% reduction in blood pressure, which is significant where hypertension has been diagnosed.”
She says that restaurant and processed foods are the main culprits for high salt content and moderation must
be practised when consuming these foods as too much leads not only to high sodium intake but also obesity.
“As salt is a flavour enhancer it is found in many processed foods. The major contributors to high sodium
intake are cold meats, pasta and pizza, frozen poultry where brine has been injected, and snacks such as
chips and corn snacks.”
When it comes to cooking adding salt to the cooking water is generally regarded as fine, says Dr Stott. “It is
important not to add additional salt to vegetables after cooking. Flavourings such as sauces, including tomato
sauce, Worcestershire sauce and fish sauce, as well as braai spices, also contain significant amounts of salt.
As a result, these flavourings should be used sparingly.”
Salt is even put in many puddings to add extra flavour so the label must be checked for this, says Dr Stott. “It
is noted that baby foods do not contain salt for good reasons as babies cannot eliminate salt as effectively as
adults.”
Dr Stott recommends using potassium-based salt instead of salt, as well as other flavourings such as lemon
juice or olive oil to ensure food is palatable.
“Consumers must be vigilant when it comes to monitoring salt intake by actively reviewing nutritional labels to
ensure salt intake is kept to a minimum and using alternative flavourings as much as possible,” concludes Dr
Stott.