A recent study found noteworthy differences in sodium consumption among various racial and ethnic groups in the United States, suggesting the importance of culturally customized approaches to encourage healthier salt habits.
New research underscores the importance of culturally tailored advice for reducing sodium intake, revealing significant variations in salt usage among different racial and ethnic groups in the United States. According to the study published today in the Journal of the American Heart Association, understanding these differences is crucial to addressing high sodium consumption, a major risk factor for hypertension and cardiovascular diseases.
The study analyzed data from the National Health and Nutrition Examination Survey (NHANES) collected between 2017 and 2020. It found that while nearly all American adults consume more sodium than recommended, the sources of sodium vary among different racial and ethnic groups. For example, pizza, soup and chicken are common sources across all groups. In contrast, specific culturally unique foods contribute significantly to sodium intake among Asian American and Mexican American adults.
Lead study author Jessica Cheng, a postdoctoral research fellow in epidemiology at the Harvard T. H. Chan School of Public Health, emphasized the importance of this research.
"The World Health Organization calls sodium reduction one of the most cost-effective strategies for addressing chronic conditions such as heart disease. High sodium intake can even affect non-heart-related diseases like kidney disease," she said in a news release. "To lower sodium intake in diverse populations, researchers, health care professionals and policymakers should help people understand the sodium content in packaged foods, restaurant meals, home cooking and table salt while suggesting methods to cut their salt intake."
The study revealed several critical insights:
The adaptive use of salt substitutes was a point of discussion. Despite their benefits, only around 4% of U.S. adults use them. Cheng recommends incorporating potassium-rich foods and considering salt substitutes to reduce sodium intake.
"The World Health Organization recently recommended that non-pregnant adults without kidney issues opt for low-sodium salt substitutes that contain potassium," added Cheng, who is also a postdoctoral research fellow in internal medicine at Massachusetts General Hospital.
In discussing the study's findings, Cheng highlighted a surprising discovery that could reshape how sodium intake among Asian Americans is viewed.
"We may have been over-estimating sodium intake among Asian Americans for the last decade by assuming that salt was added to rice," she added, noting that culturally, not all Asians salt plain rice, which suggests their actual sodium intake could be lower than previously thought.
Stephen P. Juraschek, an expert not affiliated with the study, underscored the broader implications.
"Excess sodium intake is a critical driver of heart attacks and strokes in the U.S. This study raises awareness of how sodium is introduced across cultural groups. Such knowledge is critical for health professionals counseling patients on how they can reduce sodium in their lives and within their families," added Juraschek, who is an associate professor of medicine at Harvard Medical School and an associate professor of nutrition at Harvard T.H. Chan School of Public Health.
While the study provides valuable insights, it also has limitations. It relies on self-reported data, which can be inaccurate due to challenges in estimating portion sizes or the preparation methods of consumed foods. Additionally, the study did not separately analyze different Asian American subgroups or "Other Hispanic" groups, potentially overlooking specific patterns in sodium intake.
This research represents a step forward in understanding and addressing the sodium intake disparities among diverse populations. By tailoring sodium reduction efforts to cultural practices and dietary habits, health professionals and policymakers can better support individuals in achieving healthier eating patterns and reducing the risk of hypertension and cardiovascular diseases.