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TABLE B-2 Past Recommendations from the National Academies and the World Health Organization


Program/Initiative/Report Title


Target Population (if specified)

The National Academies


Safety and suitability of salt for use in baby foods (NRC, 1970)

Recommended ≤ 0.25% salt be added to commercial baby food

Infant food manufacturers


Toward Healthful Diets (NRC, 1980a)

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)



Recommended Dietary Allowances, 9th ed. (NRC, 1980b)

Estimated Safe and Adequate Daily Dietary Intake of sodium: 1,100–3,300 mg



Recommended Dietary Allowances (NRC, 1989a)

Estimated minimum requirements for sodium of 500 mg/d

Healthy persons ≥ 10 years of age


Diet and Health: Implications for Reducing Chronic Disease Risk (NRC, 1989b)

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



Dietary Reference Intakes for Sodium (IOM, 2005)

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:

  • 2.2 g/d for persons 9–13 y

  • 2.3 g/d for persons >13 y


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