The Government wants us to reduce our sodium intake, but studies show that this advice should be taken with a pinch of salt.
Salt: is your food full of it? That is the question posed by Jenny Eclair in the Food Standards Agency's recent TV ad for its latest salt awareness campaign. Salt, we are told, pervades every aspect of our diet, from the bowl of cereal we had at breakfast, to the sandwich we ate at lunchtime to the takeaway curry we’re planning tonight.
Too much of the white stuff will our raise blood pressure and increase the likelihood of heart disease and strokes. Like its evil twin, saturated fat, it seems logical that our goal should be to cut down on it, but now a growing number of experts claim that salt is not the devil’s ingredient we have been lead to believe it.
This month researchers from the department of nutrition at the University of California found compelling evidence that it may even be difficult to consume too much salt. Professor David McCarron measured salt losses in the urine of almost 20,000 people in 33 countries worldwide and his findings indicated that the complex interplay between our brains and organs naturally regulates salt intake.
Reporting in the Clinical Journal of the American Society of Nephrology, Professor McCarron said: “It is unrealistic to attempt to regulate 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.”