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Date
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Program/Initiative/Report Title
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Recommendations/Initiatives/Actions
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Target Population (if specified)
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The National Academies
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1970
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Safety and suitability of salt for use in baby foods (NRC, 1970)
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Recommended ≤ 0.25% salt be added to commercial baby food
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Infant food manufacturers
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1980
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Toward Healthful Diets (NRC, 1980a)
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Use salt in moderation; adequate but safe intakes are considered to range between 3–8 g/d salt (1,200–3,200 mg/d sodium)
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|
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1980
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Recommended Dietary Allowances, 9th ed. (NRC, 1980b)
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Estimated Safe and Adequate Daily Dietary Intake of sodium: 1,100–3,300 mg
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Adults
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1989
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Recommended Dietary Allowances (NRC, 1989a)
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Estimated minimum requirements for sodium of 500 mg/d
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Healthy persons ≥ 10 years of age
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1989
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Diet and Health: Implications for Reducing Chronic Disease Risk (NRC, 1989b)
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Limit total daily intake of salt (sodium chloride) to ≤ 6 g, although ≤ 4.5 g would probably confer greater health benefits
Limit use of salt in cooking and avoid adding it to food at the table
Salty, highly processed salty, salt-preserved, and salt-pickled foods should be consumed sparingly
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2005
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Dietary Reference Intakes for Sodium (IOM, 2005)
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Established Adequate Intake:
-
1.5 g/d for persons 9–50 y
-
1.3 g/d for persons 51–70 y
-
1.2 g/d for persons > 70 y
Established Upper Limit:
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