Salt-its use in animal products- a human health dilemma

High Na intake has been identified as one possible contributor to development of hypertension that occurs in 10 to 20% of the United States population. Per capita intake of salt, which is the major source of Na in the diet, is estimated to average 10 to 12 g/d. Discretionary use accounts for about 3 to 4 g, with an equal amount naturally present in unprocessed foods and 4 to 6 g being added during processing. Theories concerning the possible role of salt in development of hypertension are reviewed. As a result of the possible relationship of salt intake to hypertension, the Food and Nutrition Board has recommended that salt consumption be reduced to 3 to 8 g.capita-1.d-1. This would require a reduction in the amount of salt added by discretionary use and (or) during processing. The amount of salt found in various raw and processed animal products is presented and the role and importance of salt in these products are examined. Consideration is then given to methods that may be adopted to reduce Na consumption and the potential influence of these methods upon various animal products.