Sodium is yet another important factor to be looking at on the Nutrition Facts label. Sodium has for a long time been known to be a major dietary factor in the risk for and the control of high blood pressure.
So what is considered a reduced sodium intake? According to Camille Brewer, a registered dietitian and nutritionist in the FDA's Office of Food Labeling, therapeutic sodium-restricted diets can range from below 1,000 milligrams (mg) to 3,000 mg a day. American adults, on average, eat too much sodium – between 4 and 6 grams (4,000 mg to 6,000 mg) daily. Most people would benefit from moderately reducing their sodium intake.
Under the FDA's food labeling rules, the recommended Daily Value (DV) for sodium is 2,400 mg. The FDA established this value because it is consistent with recommendations and government reports that encourage reduced sodium intakes.
Salt and other sodium compounds used in food processing are the biggest contributors of sodium to most people's diets. These substances are used in food processing for preserving, flavoring and stabilizing other ingredients. Therefore, foods that contain higher amounts of sodium include canned, frozen, or processed foods. Sodium can also be found naturally in some foods, such as milk, cheese, meat, fish, and some vegetables.
Using the Nutrition Facts label, you can get an idea if the food is high in sodium – look at the % DV for sodium. This column shows whether the food is high or low in the nutrients listed. For people with high blood pressure, the % DV for sodium is especially important.
If the % DV for sodium is 5% or less, the food is considered low in that nutrient (see example label below). The goal should be to select foods that have a % DV for sodium of 5% or less, as often as possible. Over the course of a full day your goal should be to select foods that together add up to no more than 100% of the DV for sodium.
Rebecca
Rebecca Mohning M.S., R.D., L.D. is a registered dietitian and a certified personal trainer. She received her Bachelor’s degree in dietetics and her graduate degree in exercise and sports science from Iowa State University. She also has a personal training certification from the American College of Sports Medicine. Rebecca currently has her own private nutrition and fitness consulting business is the Washington DC area.