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UK: The Food Standards Agency defines the level of salt in foods as follows: "High is more than 1.5 g salt per 100 g (or 0.6 g sodium). Low is 0.3 g salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g is in between these figures, then that is a medium level of salt."
In medicine, salt poisoning is most frequently encountered in children or infants [2] [3] who may be made to consume excessive amounts of table salt. At least one instance of murder of a hospitalized child by salt poisoning has been reported. [4] Adults can consume too much salt by consuming seawater, pickled goods, brine water or soy sauce. [5]
Note that salt contains about 39.3% sodium by mass [11] —the rest being chlorine and other trace chemicals; thus the Tolerable Upper Intake Level of 2.3 g sodium would be about 5.9 g of salt—about 1 teaspoon. [12] The average daily excretion of sodium is between 40 and 220 mEq. [13]
In fact, most Americans eat as much as 3,400 milligrams of sodium a day—far above the daily limit of 2,300 milligrams recommended by the 2020-2025 Dietary Guidelines for Americans.
And since the CDC says most Americans consume too much sodium — an average of 3,400 milligrams daily, though the federal recommendation is less than 2,300 — it's a good idea to take note of ...
Most of the sodium in the Western diet comes from salt. [6] The habitual salt intake in many Western countries is about 10 g per day, and it is higher than that in many countries in Eastern Europe and Asia. [64] The high level of sodium in many processed foods has a major impact on the total amount consumed. [65]
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The growing awareness of excessive sodium consumption in connection with hypertension and cardiovascular disease has increased the usage of salt substitutes at both a consumer and industrial level. [40] On a consumer level, salt substitutes, which usually substitute a portion of sodium chloride content with potassium chloride, can be used to ...