Effects of Dietary Salt Reduction

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                        Projected Effect of Dietary Salt Reductions on Future
                        Cardiovascular Disease

                        Written by Dr. Daniel J. Murphy D.C., D.A.B.C.O.
                        TAC, Research Review , Volume 32, Issue 5


                        Key Points from Dan Murphy, D.C.
                        1) "The Departments of Agriculture and Health and Human
                        Services recommend daily intake of less than 5.8 g of
                        salt (2300 mg of sodium), with a lower target of 3.7 g
                        of salt per day for most adults (persons over 40 years
                        of age, blacks, and persons with hypertension)."
                        2) Despite these guidelines, the average man in the US
                        consumes about 10.4 g of salt per day and the average
                        woman 7.3 g per day.
                        3) The US diet is high in salt, and most of this salt
                        comes from processed foods. "75 to 80% of the salt in
                        the US diet comes from processed foods, not from salt
                        added during food preparation or consumption."
                        4) "Despite evidence linking salt intake to hypertension
                        and cardiovascular disease, dietary salt intake in the
                        U.S. is on the rise."
                        5) Reducing dietary salt by 3 g per day (1200 mg of
                        sodium per day) is projected to reduce the annual number
                        of new cases of:
                        CHD by 60,000 to 120,000
                        Stroke by 32,000 to 66,000
                        infarction by 54,000 to 99,000
                        Annual number of deaths from
                        any cause by 44,000 to 92,000
                        6) In reducing dietary salt by 3 g per day, "all
                        segments of the population would benefit, with blacks
                        benefiting proportionately more, women benefiting
                        particularly from stroke reduction, older adults from
                        reductions in CHD events, and younger adults from lower
                        mortality rates."
                        7) Reducing salt intake by 3 g per day would save
                        194,000 to 392,000 quality-adjusted life-years and $10
                        billion to $24 billion in health care costs annually.
                        8) "Reducing dietary salt lowers blood pressure and the
                        risk of cardiovascular disease."
                        9) "All adult age groups, both sexes, and blacks and
                        nonblacks would be expected to benefit from reductions
                        in salt intake."
                        10) "Our postulated dietary reduction of 3 g of salt per
                        day, which is within the range targeted by other
                        developed countries, is projected to benefit the entire
                        US population and yield substantial reductions in
                        morbidity, mortality, and health care costs."
                        11) "The magnitude of the health benefit suggests that
                        salt should be a regulatory target of the Food and Drug
                        Administration, which currently designates salt as a
                        food additive that is ‘generally regarded as safe’."
                        12) The benefits of salt reduction may be even greater
                        than we have projected "by lowering salt intake even
                        earlier, during childhood and adolescence."
                        13) "Modest reductions in dietary salt would yield
                        substantial health benefits across the US population of
                        adults by lowering rates of cardiovascular events and
                        death and reducing medical costs."
                        Dr. Dan Murphy graduated magna cum laude from Western
                        States Chiropractic College in 1978. He received
                        Diplomat status in Chiropractic Orthopedics in 1986.
                        Since 1982, Dr. Murphy has served part-time as
                        undergraduate faculty at Life Chiropractic College West,
                        currently teaching classes to seniors in the management
                        of spinal disorders. He has taught more than 2000
                        postgraduate continuing education seminars. Dr. Murphy
                        is a contributing author to both editions of the book
                        Motor Vehicle Collision Injuries and to the book
                        Pediatric Chiropractic. Hundreds of detailed Article
                        Reviews, pertinent to chiropractors and their patients,
                        are available at Dr. Murphy’s web page,