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Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

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. "2 Sodium Intake Reduction: An Important But Elusive Public Health Goal." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

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Strategies to Reduce Sodium Intake in the United States

Dietary Guidelines for Americans recommendation of < 2,300 mg/d of sodium.

Prevalence of Hypertension

A solid body of diverse evidence has documented that, on average, as sodium intake rises, so does blood pressure. Furthermore, trials in children, non-hypertensive adults, and hypertensive adults have documented that sodium reduction lowers blood pressure. Although elevated blood pressure and hypertension are also related to other risk factors, reducing daily sodium intake is associated with significant reductions in population-based blood pressure values and prevalence of stroke mortality (DGAC, 2005).

What have been the time trends in prevalence of hypertension among U.S. adults over the past several decades? National trends in the prevalence of hypertension of men and women 20 years of age and older from three different time periods are shown in Figure 2-15.

Hypertension was defined as an elevated blood pressure (systolic pressure ≥ 140 mm Hg or diastolic pressure ≥ 90 mm Hg) and/or use of antihypertensive medications at the time of the individual’s examination in

FIGURE 2-15 Trends in elevated blood pressure/hypertension from NHANES for persons 20 years of age.

FIGURE 2-15 Trends in elevated blood pressure/hypertension from NHANES for persons ≥ 20 years of age.

NOTES: Hypertension, as defined by the data source, is an elevated blood pressure (systolic pressure ≥ 140 mm Hg or diastolic pressure ≥ 90 mm Hg) and/or use of anti-hypertensive medications; data age-adjusted to 2000 population.

SOURCE: NCHS, 2009.

Page
60
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)