Effect of salt in diet.

Sodium intake from processed and restaurant foods contributes to increased rates of high blood pressure, heart attack, and stroke. Decreasing sodium intake to within recommended limits could prevent thousands of deaths annuallyResearch shows a dose-dependent relationship between consuming too much salt and elevated blood pressure. When salt intake is reduced, blood pressure begins decreasing for most people within a few days to weeks. Populations who consume diets low in salt do not experience the increase in blood pressure with age that is seen in most Western countries.
We all need a small amount (e.g., between about180 mg and 500 mg per day) of sodium to keep our bodies working properly.




•The 2005 Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day (about 1 tsp of table salt).Even if a person does not have high blood pressure they may still benefit from reducing the amount of sodium in their diet because the lower one's blood pressure in general, the lower the risk of heart disease and stroke