Salt

摘要

[Special Note: This Information Statement represents an IFST overview of the present position in relation to this topic, and does not imply that IFST has adopted a position in relation to the continuing controversy about salt]. Sodium and chloride ions are dietary essentials; there is rarely a problem of shortage, but, in the case of sodium, the risk lies in excessive intakes. Several authorities recommend an overall reduction in salt intake to reduce the effect on blood pressure (BP), although others take the view that evidence does not justify universal restriction but that intake restriction should be encouraged for older hypertensives. Since an estimated 75% of salt intake arises from salt incorporated in manufactured foods, the latter provide the main scope for reduction of intake. Not surprisingly, salt producers dispute the need for intake restriction guidelines. While food manufacturers understandably wish to maintain the palatability of those food products in which salt plays a part and the functionality in products where salt performs an indispensable function, some have marketed low-salt versions, or have progressively reduced salt content over a period, where technical and microbiological considerations make this possible. As in many nutrition/public health controversies, a great deal of heat is generated that tends to obscure the strictly science-based position. The latter would, at present, require encouragement to food manufacturers to offer an alternative choice of low sodium products; that these should be adequately labelled in respect of sodium/salt to provide sufficient information for the exercise of informed choice; appropriate medical advice to older hypertensives; and advice to the public to avoid the excessive use of salt at the table.