What happens if you eat too much salt?

How much sodium is too much?

According to Australian guidelines, adults should have no more than 2000 milligrams — less than the equivalent of about 1 teaspoon of table salt — per day, in line with the limits set by the World Health Organisation and International Society of Hypertension.

These guidelines are based on the best available evidence concerning high blood pressure and heart disease, says Dr Frank Hu, a professor of nutrition and epidemiology at the Harvard TH Chan School of Public Health.

But not all experts agree. In several studies published in the past decade or so, for instance, researchers reported that it was only people who consumed much more sodium – on the order of 5000 milligrams per day – who had a greater risk of heart disease or earlier death. Those findings suggested that the sodium guidelines set by health organisations across the world were too strict, says Dr Martin O’Donnell, a professor of neurovascular medicine at the University of Galway in Ireland.

This perspective garnered a lot of mainstream attention, Appel says. But other researchers found serious flaws with the contradictory studies; the main issue being that they could not accurately measure how much sodium people consumed, he adds.

In a 2022 analysis, Hu and his colleagues compiled the results from studies that used more rigorous methods. Among 10,700 adults who were followed for nearly nine years, most consumed between about 2250 and 5250 milligrams per day. The researchers found that those who consumed the least amount of sodium had the lowest risk of cardiovascular disease. And as sodium consumption increased, so did cardiovascular risk.

If you have high blood pressure, reducing your sodium consumption will most likely help lower it, says Dr Deepak K. Gupta, a cardiologist at Vanderbilt University Medical Centre in Nashville, Tennessee. This has been shown in many studiesincluding a 2023 trial led by Guptawhich suggested that, in most people, low-sodium diets reduced blood pressure about as well as a medication did.

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But you shouldn’t wait until you have high blood pressure to think about sodium, says Alta Schutte, a professor of cardiovascular medicine at the George Institute for Global Health in Australia. Excess sodium throughout life can gradually damage blood vessels and eventually lead to high blood pressure. “It’s a cumulative effect,” she says.

Several recent trials have shown that adults with normal blood pressure who cut back on sodium were less likely to develop high blood pressure than those who didn’t reduce their consumption. “Prevention is certainly much better than treatment,” Hu says.

At the same time, these and other studies have shown that getting enough potassium may be just as important as cutting back on sodium, Schutte says. Getting adequate potassium from your diet can reduce your risk of high blood pressure and heart diseasein part because potassium helps your kidneys remove extra sodium from your blood.

But some people should avoid consuming too much potassium. If you have kidney disease or are taking certain medications like potassium-sparing diureticscheck with your doctor before increasing your consumption, Schutte says. And those who are prone to low levels of sodium in their blood may not want to adopt a low-sodium diet, she adds.

How will I know if I’m consuming the right amount?

It’s difficult to know if you’re over the limit in the first place, since no simple test can measure this. But it’s not all or nothing, Hu says. Any reduction in sodium should be helpful for most people.

In Australia, about 80 per cent of the sodium people consume comes from processed foods, and 20 per cent comes from salt used at the table or in home cooking, according to Food Standards Australia and New Zealand.

The best way to reduce your sodium consumption is to eat less of these foods and to cook more of your meals at home, Appel says.

Vegetables, fruits, beans, nuts and dairy products are all rich sources of potassium, and eating more of these foods can boost your potassium while also probably reducing your sodium, Hu says.

You can experiment with adding flavour to your food by using more herbs and spices and less salt. Research suggests that spicy seasonings like chilli and acids like lemon juice and vinegar can enhance the taste of salt, making a little bit go a longer way. And in taste tests of store-bought tomato souppeople said that a low-sodium version seasoned with garlic, celery, oregano, bay leaves and black pepper was just as tasty as a full-sodium version.

When buying packaged foods, Anderson said that a good rule of thumb was to choose products with no more milligrams of sodium per serving than calories. This will help you stay below the 2300 milligram daily limit. And be aware that certain canned foods, like beans and vegetables, are often high in sodium; draining and rinsing them can reduce the load.

Keep in mind, O’Donnell says that your overall eating pattern is more important than any one ingredient. The Mediterranean diet has been shown to reduce your risk of cardiovascular disease, he adds, and it prioritises many foods that are rich in potassium and don’t contain too much sodium.

The New York Times

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