The REACH Project’s Sodium Reduction Initiative seeks to support healthier behaviors by increasing the availability of low sodium food options and strategies for reducing hypertension. Salt contains sodium, and eating too much sodium can lead to health problems such as hypertension, heart disease, and stroke.
The Institute of Medicine recommends that adults eat no more than 1 teaspoon of salt (or 2300 mg of sodium) total per day. This recommendation is even lower for sensitive populations including African Americans, people over the age of 51, and individuals with high blood pressure, diabetes, or chronic kidney disease. The US’s increased sodium intake over the last decade, through over-salted packaged or convenience foods, is a well-understood determinant of hypertension. Simple steps to reduce dietary sodium by decreasing consumption of such foods and making simple changes in home-cooking can help prevent and control hypertension.
One teaspoon of salt contains the 2300 mg of sodium you need a day.