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The science behind the new dietary guidelines report
February 27, 2015 -- What should we eat to be healthy—and to stay that way? More fruits and vegetables. Less red and processed meat. Whole grains instead of refined. Nonfat dairy foods, legumes, nuts, and seafood. Fewer foods…
High-sodium diets linked to 1.65 million annual deaths worldwide
Excessive salt consumption may be behind one in 10 deaths from heart disease and stroke worldwide — one in five for people younger than 70. The global total for annual deaths linked to sodium may be as high…
FDA’s plan to issue salt guidelines for food industry is good news
The Food and Drug Administration recently announced that it will issue a proposal to the food industry aimed at encouraging voluntary sodium reductions in products. That’s good news, wrote Dariush Mozaffarian, associate professor in the Department of Epidemiology…
Where's the salt?
[ Spring 2014 ] People across the globe are consuming far more sodium than is healthy, according to a new study led by researchers at Harvard School of Public Health and the University of Cambridge. In 181 of 187 countries…
Salt consumption too high worldwide
People across the globe are consuming far more sodium than is healthy, according to a new study led by Harvard School of Public Health and University of Cambridge researchers. In 181 of 187 countries (constituting 99.2% of the…
Salt and Sodium
Salt, also known as sodium chloride, is about 40% sodium and 60% chloride. It flavors food and is used as a binder and stabilizer. It is also a food preservative, as bacteria can’t thrive in the presence of…
Eating too much salt led to nearly 2.3 million heart-related deaths worldwide in 2010
The global taste for salt — seventy-five percent of the world’s population consumes nearly double the daily recommended amount of sodium — may have been responsible for 2.3 million heart-related deaths worldwide in 2010, according to Harvard School…
Nutrition news: Hold the salt, pass the potassium
Too much salt paired with too little potassium may increase people’s risk of mortality, according to a study co-authored by Harvard School of Public Health professor of nutrition and epidemiology Frank Hu. Hu and colleagues found that people…
Sodium intake in U.S.
Adam Bernstein, research fellow in the Department of Nutrition, discusses sodium intake in the U.S. adult population. December 10, 2010 (3:04) Please click the player icon above to play this podcast in your browser. Alternatively, you may download the…
Experts call for accelerated national sodium reduction initiatives that enhance flavor and consumer acceptance
The Harvard School of Public Health Nutrition Source Website Offers Strategies and Recommendations for Individuals, Chefs, Food Companies, Others For immediate release: April 20, 2010 Boston, MA and Hyde Park, NY -- Responding to the health threat posed…