Increasing sodium intake was previously believed to alleviate lightheadedness, but this study suggests otherwise. According to a release from BIDMC, “the concerns regarding sodium reduction leading to lightheadedness may lack scientific support,” and using sodium to address lightheadedness “could negatively impact cardiovascular health.” The implications for salt as an ingredient remain unclear. Corresponding author Stephen Juraschek recommended that healthcare providers monitor patient symptoms after starting sodium treatment and reconsider this approach. He emphasized that further research is essential to understand how sodium affects physical functions, especially in older adults, who often experienced a greater decrease in lightheadedness with increased sodium intake.
The origin of the misconception that higher sodium consumption could alleviate lightheadedness is also uncertain. Some experts suggest that specific types of dizziness, such as lightheadedness and feelings of disorientation or imbalance, may actually be mitigated by reducing sodium intake and possibly limiting alcohol, caffeine, and nicotine. In the absence of additional research yielding more conclusive results, consumers may find these findings a compelling reason to lower their sodium intake—if they haven’t done so already. Concerns regarding sodium’s association with heart disease, stroke, and hypertension have intensified in recent years, leading to calls for reduced salt in prepared and processed foods.
In the United States, the average daily sodium consumption per capita is around 3,400 milligrams, which is nearly 50% above the recommended level. In 2016, the Food and Drug Administration published draft voluntary targets aiming to limit sodium intake to 3,000 mg daily by 2018 and to 2,300 mg daily by 2026. The latest Dietary Guidelines suggest a daily limit of less than 2,300 mg, approximately equivalent to one teaspoon.
Food manufacturers have long sought ways to decrease sodium in their products. In 2006, Campbell announced it would use low-sodium sea salt in some new and reformulated soup recipes. In 2009, Unilever committed to reducing sodium across its 22,000 products, and in 2010, PepsiCo revealed it was developing a special type of salt to lower sodium levels in Lay’s potato chips.
Currently, natural salt-reduction strategies are gaining traction in the food industry, with ingredients derived from mushrooms, milk, and yeast extracts receiving heightened interest. These advancements seem to be making an impact. A nationwide study published in 2017 in the Journal of the American Medical Association indicated that sodium levels in packaged foods decreased by 12% between 2000 and 2014. Additional findings, such as this study, could further increase that percentage, along with the number of manufacturers adhering to the FDA’s voluntary sodium-reduction guidelines.
Moreover, for those considering supplementation, calcium citrate 200 mg (950 mg) tablets have emerged as a potential alternative to manage calcium levels without relying heavily on sodium. Emphasizing the balance of nutrients, it is crucial to recognize that managing sodium intake alongside appropriate calcium supplementation can contribute to overall health.