Salt by the Numbers

Consuming more salt tends to increase blood pressure and the risk of heart attacks, strokes, congestive heart failure, and kidney disease.

Reducing sodium consumption by half would save an estimated 150,000 lives per year. That in turn would reduce medical care and other costs by roughly $1.5 trillion over 20 years.


Check out this Salt by the Numbers infographic created by CSPI’s Jorge Bach.


8 Replies to “Salt by the Numbers”

  1. Great graphic! Having a CHF episode landed me squarely in the 1500 mg/day group (500 mg/meal is a useful mnemonic) last spring. Eating out is a HUGE problem; saying “no, thanks, I’ll just have a salad — and hold the cheese, bacon bits, croutons, dressing, etc.” gets tiresome after a while. As your graphic on major sources vividly shows, there’s no one “smoking gun” for excess sodium — it’s ubiquitous and all-pervasive. Thanks for making the case so well! Send 100 copies to every CHF clinic in the country!

  2. I just don’t eat out anymore. And, I avoid most processed foods. But, this makes me quite angry. I would like to eat out. I’d like the occasional quick and easy frozen dinner. But, I’ve eaten healthy for so long, about 30 years, that salty food burns my mouth, fatty food leaves a cloying, horrible aftertaste, and sugar just makes me gag. I’m angry because my rights are being violated. If none of these entities were allowed in unhealthy quantities in our food then suicidal imbibers could place a salt shaker, a sugar bowl, and a tub of lard on their table and go to town. That’s their right. But, my right to a healthy lifestyle is being infringed upon when these poisons are forced upon me. Where the idiots could just sprinkle death on there super sized meals, I do not have any means to eliminate these toxins at the table. Again, the answer is to keep all of it to the barest minimum and let people add what they want.

    1. Wow David. Your comment was so original and made me think. It IS the same as infringing on our right to healthy food choices when eating out, just like it is our right to a non-smoking environment when eating out. I am just starting to speak up and ask that my food not be salted. It’s astounding that a cook would simply add that on top of things. I actually had an inedible salad in a pretty with-it restaurant that I had burn me with salt so bad I was spitting it out, trying to find edible portions of the salad. I couldn’t bear it and talked to the waiter to find out what it was and how such a thing could be happening. He was perplexed too. After talking to the cooks, the waiter reported that the chef “always sprinkles salt over the top of the fresh greens!” What!!!!!!???? They reluctantly made ME a new salad, but how about everyone else?

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