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November 29, 2007|Ricardo Alonso-Zaldivar | Times Staff Writer WASHINGTON —
Best known for deciding whether medications are safe and effective, the Food and Drug Administration is weighing whether to crack down on plain old salt, which doctors say is harmful in the quantities most Americans consume.
U.S. food companies went on notice today they may be forced to go easy on the salt. The Institute of Medicine recommended the Food and Drug Administration regulate sodium content in food.
Originally posted by Pegasus2000
Great now the food will be more bland.
Mebby they are trying to cut our intake of iodine, most table salts are iodized.
Iodine is a critical trace mineral.
Originally posted by Merci
reply to post by rogerstigers
You can't function without salt. You can't digest food without salt. Your heart can't function. Your adrenal glands can't function. Your liver can't function. Your kidneys can't function.
The chemical requirements of the human body demand that the salt levels in the blood be kept consistent. Without salt, there is no longer any exchange between the sodium on the outside of the cell, and the potassium on the inside, which means you die!
But, alas isnt that what TPTB want you to do anyway?
Although recommendations haven't changed much since the first dietary guidelines were issued, The McGovern Report, in the late 1970's, one deafening mantra has steadily and adamantly been force fed to us from researchers and doctors to caring brothers and sisters: Eat less salt and you'll lower hypertension and decrease your risk for developing heart disease and dying of a heart attack.
Most quality studies on salt restriction show a modest decrease in blood pressure and an even smaller decrease in preventing Cardiovascular death when subjects reduce their salt intake by half. It's also clear that genetic influences can cause hypersensitivity to salt consumption. For those, salt reduction would be extremely beneficial; however, blanket recommendations to the general public to lower salt intake is simply irresponsible.
Background: Although meta-analyses of randomized controlled trials (RCTs) of salt reduction report a reduction in the level of blood pressure (BP), the effect of reduced dietary salt on cardiovascular disease (CVD) events remains unclear.
Methods: We searched for RCTs with follow-up of at least 6 months that compared dietary salt reduction (restricted salt dietary intervention or advice to reduce salt intake) to control/no intervention in adults, and reported mortality or CVD morbidity data. Outcomes were pooled at end of trial or longest follow-up point.
Results: Seven studies were identified: three in normotensives, two in hypertensives, one in a mixed population of normo- and hypertensives and one in heart failure. Salt reduction was associated with reductions in urinary salt excretion of between 27 and 39 mmol/24 h and reductions in systolic BP between 1 and 4 mm Hg. Relative risks (RRs) for all-cause mortality in normotensives and hypertensives showed no strong evidence of any effect of salt reduction CVD morbidity in people with normal BP and raised BP at baseline also showed no strong evidence of benefit. Salt restriction increased the risk of all-cause mortality in those with heart failure.
Our finding of a lack of strong evidence of an effect of dietary sodium reduction on mortality and CVD outcomes is in contrast to those of Strazzullo and colleagues, who systematically reviewed prospective observational studies that examined the relationship between dietary sodium and all-cause mortality and CVD mortality