It’s Getting Salty

An overabundance of salt in the diet kills about 100,000 people each year, the director of the United States Centers for Disease Control (CDC) says.

New York City and its mayor Michael Bloomberg are spearheading the National Salt Reduction Initiative, aiming to decrease intake by 20 percent over five years.

And several health researchers are touting the benefits of cutting back on what seems to be public enemy number one lately: table salt.

The British have put in place a salt reduction campaign and an Annals of Internal Medicine study guessed that if the U.S. utilized the same plan, the country would save more than $32 billion in healthcare costs.

A September 2009 study estimated that the healthcare savings caused by all Americans ingesting the daily recommended 2,300-2,400 mg. (or about 1 tsp.) per day would be about $18 billion. In January 2010, other scientists placed the figure around $24 million.

Regardless of the financial figures, the sodium police say an additional 300,000 collective years of life would be added. Many public health professionals suggest that America tackles the salt issue via community-based interventions, perhaps even involving a salt tax. Opponents claim that taking out the salt will only lead diners to seek out foods higher in sugar and/or fat.

While looking around at restaurants, it’s fascinating to see the varied uses/opinions about the purpose of salt. Some act like the shaker is not even on the table, while others sprinkle with reckless abandon before even tasting a bit off the plate as it arrives from the kitchen. The shakers may not actually be the main health crime, however.

(Image from the Sydney Morning Herald)

The American Heart Association reports that about 75 percent of American salt intake originates in processed foods. The main culprits? Canned foods and soups, frozen pizza, salad dressing, processed meats (see below) and many restaurant foods, even before they hit your table. Pre-made foods are often extra salty to prevent spoilage and enhance the savory, or bring out the sweet, tastes.

So this begs the question, what is the purpose of salt in your life? Is it a habit, a flavor enhancer or only a processed food ingredient? Do you think the public health agencies should start regulating salt amounts in foods for sale?

Here’s a quiz question to test your salty knowledge. I’ll post the answer in the comments!

How many milligrams of salt does the average American consume each day, according to Stanford University researchers? Remember, the recommended amount is around 2,300-2,400 mg.

A. 2,500 mg.

B. 2,800 mg.

C. 3,900 mg.

D. 4,300 mg.

E. As much salt as is in the tears streaming down their face because they’re so sad about the pending sodium regulations.

I’ve rattled on in such detail about the sodium debate, let’s just get right to the what?! news of the week…

Water cooler conversation starter: Public enemy number two? Hot dogs (which also have their fair share of sodium)!

The media was all over the story about the American Academy of Pediatrics suggesting a weenie redesign because of the choking hazard. In fact, hot dogs even made TIME’s list of the Top 10 Most Dangerous Foods—they were cited as the cause of 17 percent of child choking incidents.

Little did the Academy know, a choke-free (and ridiculous) dog—was
already for sale at Big Hot Dog. In fact, the seven-plus pound meat ropes, meant to be sliced and cooked like hamburgers, are 10 dollars off right now. Coincidence?

No. Joke. (Image from Big Hot Dog)

When I was a kid, the fancy hot dog redesign involved this tricky equation: Mom + knife + cut in half long ways + cut into coins = no choking for Karla. Voila!

I’m still a little fishy about what exactly goes into a hot dog anyways. If you know, feel free to spare me the details ;) I’ll stick with a veggie burger!

Do you think a frank redesign is in order?