J. Anim Sci.
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J. Anim Sci. 1982. 54:1263-1278.
© 1982 American Society of Animal Science
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Salt—Its Use in Animal Products—A Human Health Dilemma1,2,3,

A. M. Pearson and Arlene M. Wolzak

Michigan State University, East Lansing 48824

Abstract

High Na intake has been identified as one possible contributor to development of hypertension that occurs in 10 to 20% of the United States population. Per capita intake of salt, which is the major source of Na in the diet, is estimated to average 10 to 12 g/d. Discretionary use accounts for about 3 to 4 g, with an equal amount naturally present in unprocessed foods and 4 to 6 g being added during processing. Theories concerning the possible role of salt in development of hypertension are reviewed. As a result of the possible relationship of salt intake to hypertension, the Food and Nutrition Board has recommended that salt consumption be reduced to 3 to 8 g•capita-1 •d-1. This would require a reduction in the amount of salt added by discretionary use and(or) during processing. The amount of salt found in various raw and processed animal products is presented and the role and importance of salt in these products are examined. Consideration is then given to methods that may be adopted to reduce Na consumption and the potential influence of these methods upon various animal products.

Footnotes

1 Invitational Paper presented at the 73rd Annu. Meet, of the ASAS, North Carolina State Univ., Raleigh, July 28, 1981. Michigan Agr. Exp. Sta. Journal Ancle No. 10064.

2 Dept. of Food Sci. and Human Nutr.

3 The authors acknowledge the financial assistance of the National Live Stock and Meat Board, Chicago, IL and of Gooch Packing Co., Abilene, TX.






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Copyright © 1982 by the American Society of Animal Science.