Sodium in the human dietary is derived from many sources, some of which are obvious, while others might be termed “hidden.” Table salt and other compounds used in food processing and preparation contribute large quantities of sodium to the day's total intake. Numerous additives commonly used by the food industry are contributing a larger and larger proportion of the sodium content in the usual dietary.

Chronic ingestion of increasing intakes of sodium can have serious consequences in susceptible persons. A second look at all sources of dietary sodium may be in order, particularly in view of the introduction of newer convenience-type foods into the retail and institutional markets.

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Author notes

1Contribution from the College of Agricultural and Life Sciences.