Wow, a surprising find in regards to the highest source of America's sodium intake is highlighted below. It's BREAD (although potato chips and other salty snacks are definitely still major contributors!)!!! So now we have multiple reasons to watch our bread intake (starch equals fat when not burned, gluten sensitivity for those who are sensitive and now sodium levels). Interesting!
"CDC survey finds bread is top source of sodium in US diet.
ABC World News (2/7, story 7, 0:35, Sawyer) reported that "the Center for Diseases Control said nine out of ten adults eat too much salt. And the number one source of their salt is a surprise -- bread and rolls."
The CBS Evening News (2/7, story 9, 0:20, Pelley) reported, "The Centers for Disease Control said today that salty snacks like potato chips are not our biggest source of sodium."
NBC Nightly News (2/7, story 8, 2:25, Williams) reported that CDC Director Thomas Frieden, MD, said, "We're eating more food made by others, in restaurants or prepared food from grocery stores. And when other people make food for us, they put a lot more salt in it." NBC's Costello added, "More fruits, veggies and home cooking are the solution, says the CDC."
The AP (2/8, Stobbe) reports, "Bread and rolls are the No. 1 source of salt in the American diet, accounting for more than twice as much sodium as salty junk food like potato chips. That surprising finding comes in a government report released Tuesday that includes a list of the top 10 sources of sodium." CDC officials "are encouraging consumers to read labels and, for example, buy brands of bread that have lower sodium." CDC Director Frieden noted, "Potato chips, pretzels, and popcorn -- which we think of as the saltiest foods in our diet -- are only No. 10."
"Most sodium in the US diet comes from bread, lunch meat, pizza, chicken, soup, and burgers, the CDC found," according to the National Journal (2/8, Fox, Subscription Publication). In a statement, CDC Director Frieden said, "We're encouraged that some food manufacturers are already taking steps to reduce sodium," noting that manufacturers such as Kraft and Leprino Foods are "actively working on providing customers and consumers with healthier options."
The NPR (2/8, Barclay) "The Salt" blog reports, "According to the CDC, the average American consumes about 3,300 milligrams of sodium per day, not including any salt that may be added during a meal. ... The US Dietary Guidelines recommend no more than 2,300 mg a day, except if you're over 51 years or African American or have high blood pressure, diabetes or chronic kidney disease."
The Atlanta Journal-Constitution (2/8, Jeffries) lists the "10 types of foods are responsible for more than 40 percent of people's sodium intake," according to the CDC list. The foods are "breads and rolls; luncheon meat, such as deli ham or turkey; pizza; poultry; soups; cheeseburgers and other sandwiches; cheese; pasta dishes; meat dishes such as meat loaf; and snack foods such as potato chips, pretzels and popcorn." The Journal-Constitution points out that "breads and rolls aren't saltier than many of the other foods on the CDC list, but people tend to eat a lot of them," which makes them the cop source of salt in the diet.
MedPage Today (2/8, Fiore) notes, "The data come from the 'What We Eat in America' portion of the National Health and Nutrition Examination Survey (NHANES) 2007-2008. NHANES is a survey that relies on self-reported data, a fact that may introduce bias and also raises questions about the generalizability of its findings." The study is published in the CDC's Morbidity and Mortality Weekly Report. CQ (2/8, Subscription Publication) and the Los Angeles Times (2/8, Muskal) "Nation Now" blog also cover the story."
Source: AMA Morning Rounds Newsletter
Dr. Maltz earned a Medical Degree and Master in Public Health from the University of Texas Medical Branch (UTMB) in Galveston, TX. She completed a combined Internal and Preventive Medicine Residency at UTMB in June, 2011. She then completed a 2-year Integrative Medicine Fellowship at Stamford Hospital in Stamford, CT, during which she simultaneously underwent an intensive 1000-hour curriculum created by The University of Arizona Integrative Medicine Program founded by Dr. Andrew Weil.