More than a pinch of salt commentary

Regarding the Oct. 27 article about salt, “Under Pressure,” the food industry is working collaboratively with many stakeholders including the government to help consumers achieve U.S. dietary guidelines recommendations -- including that for sodium.

Today, consumers have available to them a broad range of foods containing no added salt, that are lightly salted, or those that are sodium free, low sodium or reduced sodium. Also, industry has been very successful at making incremental reductions in salt levels in popular products gradually silently, while continuing to meet consumer taste preferences.

Bob Earl

Earl is vice president of science policy, nutrition and health for the Grocery Manufacturers Assn.

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I am wondering if Emily Sohn even read the Dash study. The data do not uphold a mandate for unilateral reduction of sodium. The benefits of sodium reduction were more significant for individuals following the “control” diet -- with plenty of refined sugar and starch. Those individuals on the experimental diet -- more fresh fruit and vegetables, low-fat dairy and lean protein -- showed less benefit from sodium reduction. Systolic blood pressure change in the test subjects without hypertension on the experimental diet was “not significant” in research terms.

So is it sodium restriction or a better diet? My bet is that eating more whole foods with plenty of fruit and vegetables makes the most impact.

It is laughable to admonish folks to limit salt in food preparation and minimize salting at the table. Food just doesn’t taste very good. The National Institutes of Health and American Heart Assn. have been grinding this message for decades with little to show for it.

Bonnie Modugno, MS, RD

Santa Monica

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I think manufacturers would do us all a big favor if they made prepared foods such as soups to have reduced salt content to begin with, rather than here’s a can or two.

Most times I add other ingredients such as veggies to a can of soup to reduce the salt. Or I’ll pour a can of salted nuts in my flour sifter and shake the excess salt out. Nuts have a wonderful flavor all their own, and just a hint of salt is fine.

Keith Johnson

Los Angeles

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I find it very difficult to buy packaged foods because I look at the sodium content most of the time.

I have begun cooking again, mostly from fresh ingredients. It has taken months of gradual change, but my husband no longer reaches for the salt shaker before his fork.

Last week, when I prepared a packaged side item, he complained for the first time about the saltiness.

Pat Husain

El Segundo