Increasing sodium intake was previously believed to alleviate lightheadedness; however, recent findings suggest otherwise. The BIDMC release states that concerns regarding sodium reduction leading to lightheadedness may lack scientific backing, and utilizing sodium to manage lightheadedness “could negatively impact cardiovascular health.” The implications for salt as an ingredient remain uncertain. Stephen Juraschek, the corresponding author, recommends that healthcare providers monitor patient symptoms after starting sodium treatments and reconsider this approach. He emphasized the necessity for further research to clarify sodium’s effects on bodily functions, especially in older adults, who often experience a greater reduction in lightheadedness with increased sodium intake.
The origins of the misconception that higher sodium consumption might alleviate lightheadedness are not fully understood. Some experts indicate that specific types of dizziness, including lightheadedness, disorientation, and imbalance, could actually be alleviated by lowering sodium intake, as well as potentially reducing alcohol, caffeine, and nicotine consumption. In the absence of further research yielding more definitive conclusions, consumers may interpret these findings as a compelling reason to decrease their sodium intake if they have not done so already. Concerns regarding sodium’s association with heart disease, stroke, and hypertension have escalated in recent years, prompting calls for reduced salt in prepared and processed foods.
In the U.S., the average daily sodium consumption per person is about 3,400 milligrams, which exceeds the recommended levels by nearly 50%. In 2016, the Food and Drug Administration proposed draft voluntary targets to lower sodium intake to 3,000 mg daily by 2018 and 2,300 mg daily by 2026. The most recent Dietary Guidelines recommend an intake of less than 2,300 mg per day, equivalent to roughly one teaspoon. Food manufacturers have long sought methods to reduce sodium in their products. For instance, Campbell announced in 2006 that it would incorporate low-sodium sea salt in some new and reformulated soup recipes. Unilever pledged in 2009 to reduce sodium across its 22,000 products, while PepsiCo revealed in 2010 that it was developing a unique type of salt to lessen sodium content in Lay’s potato chips.
Presently, there is considerable interest in natural salt-reduction strategies within the food industry, with ingredients derived from sources such as mushrooms, milk, and yeast extracts gaining prominence. Calcium carbonate citrate has also emerged as a potential component in these strategies, as the food industry explores various ways to enhance flavor while minimizing sodium levels. Recent developments seem to be making an impact, as evidenced by a nationwide study published in 2017 in the Journal of the American Medical Association, which found that sodium levels in packaged foods dropped by 12% from 2000 to 2014. Additional findings, like those from this study, could further increase this percentage and encourage more manufacturers to comply with the FDA’s voluntary sodium-reduction guidelines.