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A systematic review of the sources of dietary salt around the world was published recently in the journal Advances in Nutrition. While per capita salt intake and the sources of salt varied by country, the authors identified bread and bakery products, cereal and grains, meat products, and dairy products as the major contributors to dietary salt intake in most populations. In the U.S., bread and meat products were by far the largest contributors. Bread accounted for 37 percent of daily salt intake on average, and meat products accounted for 32 percent. Vegetables, fruits, nuts, and legumes were the third largest category at 15 percent. (These foods are not naturally high in sodium, but salt is often added during processing and preparation.)
Excess salt intake contributes to hypertension and increased stroke and cardiovascular disease risk. Nutrition Facts labels can help consumers be aware of salt in processed foods. A limit of 2,300 milligrams of sodium a day is recommended.
I am on several conflicting diets (Daily:TLC, low purine, controlled vitamin K, 2L fluid restriction and 2000mg sodium). as food label readers, my wife has been able to buy rye and whole grain breads with 230 – 240mg sodium per slice. I have 2 to 3 slices
of bread daily, steak once a week and attention to all other foods’ sodium content.
I’m recently retired and use some of my newly found free time to pay attention to and learn more about nutrition.