ALTA M. ENGSTROM, R.D.; ROSEMARY C. TOBELMANN, M.S., R.D.
An increased awareness of sodium's possible relation to hypertension has resulted in many Americans trying to avoid foods high in sodium without realizing the nutritional risks taken when these foods are eliminated from the diet. A recent study shows that a significant proportion of the population is consuming less than 66% of the recommended dietary allowance for calcium, iron, magnesium, and vitamin B6. Most of the population's daily sodium intake is from foods in the meat, grain, and milk food groups. Foods contributing sodium to the diet also contribute other essential nutrients currently consumed at inadequate levels by many Americans. There is a risk in reducing foods containing sodium from the diet without considering other nutrients. Emphasis should be on eliminating discretionary salt and selecting a balanced diet from the basic five food groups.
ENGSTROM AM, TOBELMANN RC. Nutritional Consequences of Reducing Sodium Intake. Ann Intern Med. ;98:870–872. doi: 10.7326/0003-4819-98-5-870
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Published: Ann Intern Med. 1983;98(5_Part_2):870-872.
Cardiology, Coronary Risk Factors, Hypertension, Nephrology.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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