"Food companies have indicated that they will lower the sodium in some of their products, but it will take time before that happens, and only some products will have lowered sodium. The truth is that dropping our intake to 1,500 to 2,300 milligrams a day is difficult to do and unrealistic for most people," she said.
Consumers will be best served by cooking more foods at home. It saves money and helps reduce the intake of dietary sodium, saturated fats, trans fats, refined carbohydrates and excess calories, Heller said.
"Any reduction in dietary sodium is a move in the right direction," she added. "We can help ourselves by increasing our awareness of where sodium is hidden in foods, reading food labels -- look for milligrams of sodium per serving -- ignore the percent on the label -- checking the sodium in the foods served at restaurants we frequent when it is available and taking charge of our health and what we eat by making more of our meals at home."
For more information on limiting salt, visit the U.S. National Heart, Lung, and Blood Institute.
SOURCES: Elena V. Kuklina, M.D., Ph.D., epidemiologist, Division of Heart Disease and Stroke Prevention, U.S. Centers for Disease Control and Prevention, Atlanta; David Katz, M.D., director, Prevention Research Center, Yale University School of Medicine, New Haven, Conn.; Samantha Heller, M.S., R.D., dietitian, nutritionist, exercise physiologist, Fairfield, Conn.; June 25, 2010, Morbidity and Mortality Weekly Report
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