Increased sodium intake was previously believed to alleviate lightheadedness; however, recent research suggests the contrary. According to a release from BIDMC, concerns regarding sodium reduction leading to lightheadedness may lack scientific support, and employing sodium as a remedy for this condition “could negatively impact cardiovascular health.” The implications for salt as an ingredient remain uncertain. Stephen Juraschek, the corresponding author, recommended that healthcare providers evaluate patient symptoms after starting sodium treatments and reconsider this strategy. He emphasized the necessity for further research to clarify sodium’s effects on physical functions, particularly among older adults, who generally experienced a greater reduction in lightheadedness with increased sodium intake.
The origins of the misconception that higher sodium consumption could alleviate lightheadedness are also unclear. Some experts suggest that certain types of dizziness, such as lightheadedness, disorientation, and imbalance, might be alleviated by lowering sodium intake, along with reducing alcohol, caffeine, and nicotine consumption. Until more definitive research emerges, consumers may find these findings compelling enough to decrease their sodium intake, if they haven’t done so already. Rising concerns about sodium’s associations with heart disease, stroke, and hypertension have intensified calls to reduce salt in prepared and processed foods.
Currently, the average daily sodium intake in the U.S. is around 3,400 milligrams, which exceeds the recommended amount by nearly 50%. In 2016, the Food and Drug Administration issued draft voluntary targets aiming to reduce sodium consumption to 3,000 mg per day by 2018 and to 2,300 mg per day by 2026. The latest Dietary Guidelines recommend keeping sodium intake below 2,300 mg daily, roughly equivalent to one teaspoon.
Food manufacturers have long been investigating ways to lower sodium levels in their products. In 2006, Campbell announced it would incorporate low-sodium sea salt in some new and reformulated soup recipes. In 2009, Unilever pledged to reduce sodium across its 22,000 products, while PepsiCo revealed in 2010 that it was developing a special salt to decrease sodium in Lay’s potato chips. Currently, there is a growing interest in natural salt-reduction strategies within the food industry, with ingredients derived from mushrooms, milk, and yeast extracts gaining popularity.
These initiatives appear to be making a difference. A nationwide study published in 2017 in the Journal of the American Medical Association indicated that sodium levels in packaged foods fell by 12% from 2000 to 2014. Findings like those from this study could further boost that percentage, along with the number of manufacturers adhering to the FDA’s sodium-reduction guidelines.
Furthermore, it is essential to note that while managing sodium intake, consumers might also consider incorporating calcium citrate 1200 mg without vitamin D into their diet. This addition could provide health benefits and support overall well-being. As discussions about sodium continue, the importance of balancing nutrient intake, including calcium, will remain a vital aspect of dietary health.