Salt, or more specifically sodium, is required by the body in small amounts to manage fluid balance and blood volume. Too much sodium however, causes the body to retain fluid, and causes the heart to have to work harder to push a greater volume of blood through the arteries. This extra work can contribute to high blood pressure, a condition that increases a person’s risk of having a heart attack or stroke. 

Salt is used abundantly in packaged foods, not only for taste, but also as a preservative and to assist in chemical processes involved in making some foods. Many people do not realise that this is the main source of salt in our diet.

When using the nutrition information panel on packaged foods to compare sodium content, look to the per 100g column. Products with over 500mg/100g are considered high in salt, under 400mg/100g are considered moderate, and under 120mg/100g are considered low in salt. 

Choosing foods with less than 400mg/100g is recommended for anyone aiming to reduce salt in their diet. 

 Written by Dietitian/Exercise Physiologist from the Macarthur Division of General Practice Ph: 1300 933 397