1. Salt Intakes
Lisa
Intern in Luna Medical Primary Care
12.10.12

2. Source

3. Salt Source
 Table salt----10~15%
 Naturally present in food----10%
 Processed food----75~80%
 As salt
 Sodium-containing food additives
 Almost all unprocessed food naturally contain little
sodium

4. Processed food
 Bread and rolls
 Cold cuts/cured meats
 Pizza
 Sandwiches
 Cheese
 Pasta dishes like spaghetti with meat sauce
 Meat dishes like meatloaf with tomato sauce
 Snacks, like chips, popcorn and puffs

6. But the problem is …..

8. Institute of Medicine/National
Academic Science
 Adequate Intake for Adults is 1500mg of Sodium.
 Less for Older people
 Upper Level is 2300mg per day
 However,
 Our daily value is 2400mg per day.
 Which means, average Americans intake more
Sodium( NaCl—Salt ) than the tolerable level.

10. Health Risks for high
intakes of Salt

11. Health Risks for high intakes of Salt
 High Blood Pressure—hypertension
 Heart Disease
 Stroke

12. What should we Do?
 American Medical Association & World Health
Organization
 Call for a 50% reduction in Salt intakes

13. What should we do?
Choose Choose
Less Often More often

14. Calm Down!
 Reduce Salt intakes a little bit everyday
 Please Do NOT eat salt-FREE diets

15. What does the kidney look like?

16. Localization of Nephrons
From: http://www.biocourse.com/bcc/assets/
Awayda, 2012- PGY451

17. Nephron

18.  The principal
 For sodium
 excretion

20. The Key is……

21. The Key is….
 Always Aware of what you are eating or
adding

22. Thank you