Salt in the American Diet (Part 2)

  • Health professionals often work to reduce their patients salt intake to reduce high blood pressure. Should the government get involved too? (Photo by James Gathany for the US CDC)

New research shows that Americans’ health
would benefit dramatically if we ate less
salt. But some people say it’s not the
salt in the saltshaker that’s the
problem. Julie Grant reports:

Transcript

New research shows that Americans health would benefit dramatically if we ate less salt. But some people say it’s not the salt in the saltshaker that’s the problem. Julie Grant reports:

Darryl Bosshardt comes from a salt family. His grandfather started mining salt on their farm in central Utah. When Bosshardt hears about a new study that shows 100-thousand American lives could be saved each year if everyone reduced their salt intake by just a half teaspoon – he cringes.
He says salt is being given a bad name.

“And the challenge is, how we define salt.”

Most of the salt today all looks the same – perfectly pour-able, uniform bright white grains. It’s pure sodium and chloride, but Bosshardt, whose family owns the Real Salt Company, says it’s not the same as naturally occurring sea salt.

“Sea water occurs with many trace minerals. Over 50 to 60 trace minerals. It doesn’t occur, the salt in sea water doesn’t occur, as pure sodium and chloride.”

Bosshardt says those trace minerals help the body to process sodium, but most salt today looks perfect because the trace minerals have been taken out. He says when our bodies lack the minerals needed to process sodium; it raises blood pressure, which can lead to heart problems.

There are some books by holistic doctors that make these kinds of claims,but there’s not much science to prove this.

Most doctors today say salt is salt; sodium chloride. Our bodies need it, but not as much as much as most Americans are eating.

Dr. Kirsten Bibbins-Domingo is a professor of medicine and epidemiology at the University of California in San Francisco. She’s lead author of that new study on salt – the one that finds Americans could reduce deaths from heart disease by 100-thousand just by slightly reducing salt consumption:

“I don’t think we’re saying salt is bad and one of these other types of salt would be good. I think the newer types of salt that are on the market might have a lower sodium content for the taste that they have and so that would certainly be potentially beneficial.”

But Bibbins-Domingo says most Americans only get 6-percent of their sodium from their own saltshakers. The rest comes from processed foods and restaurants. So buying expensive sea salts with those trace minerals isn’t going to make much difference to most people. She says the problem is that salt is ubiquitous – people don’t even realize they’re eating it:

“If you start out with a healthy bowl of cereal with some milk, you’ve already consumed quite a bit of salt right there. If you have that healthy turkey sandwich or tuna sandwich, you have a bit of salt right there. If you have the marinara sauce with the pasta, you have salt there. So you realize that there are so many different ways, without you choosing items that we might clearly associate with a high sodium content, that there are a lot of places that we’re all consuming salt.”

Bibbins-Domingo supports efforts like the one in New York City. There Mayor Michael Bloomburg is urging food manufacturers to reduce the salt in their foods by 25% over the next five years.

Mark Kurlansky thinks it’s a terrible idea. He wrote a book called “Salt.” When laws curb smoking – that’s one thing. But salt is something different:

“You have to deal with the fact that people like salt. There isn’t the moral imperative of cigarettes because there isn’t a problem of second hand salt. If you don’t want to eat salt and the guy at the next table wants to eat it, it’s not going to affect you. It becomes an issue of government messing around with individual choice.”

But most people don’t realize they’re making that choice – there’s just so much salt in all the foods they buy. Other countries, such Finland and England, have worked with food manufacturers to lower salt content. In the UK, they cut sodium in foods by 10-percent. And researchers say the public didn’t even notice. They’re still studying to see if it’s actually improved health.

For The Environment Report, I’m Julie Grant.

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Salt in the American Diet (Part 1)

  • Dr. Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half. (Photo by Paul Goyette)

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

Transcript

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

When Dr. Kirsten Bibbins-Domingo sees patients with high blood pressure, she advises them to cut back the on the salt.

She says they often return to the office – happy to announce that they’ve cut out fast food and processed snacks.

“AND THEN I ASK THEM TO TELL ME WHAT THEY’RE EATING AND I AM AWAYS BLOWN AWAY WHEN THEY COME BACK WITH THESE NICE HEALTHY VEGETABLE SOUPS THAT ARE CHOCKED FULL OF SALT. AND SO ALL THE THINGS THAT THEY DON’T REALIZE ARE HIGH IN SALT ARE ACTUALLY STILL THERE IN THEIR DIET.”

Bibbins Domingo is associate professor of medicine and epidemiology at the University of California in San Francisco. She’s also lead author of a recent study published in the New England Journal of Medicine.

Researchers at Stanford and Columbia University Medical Centers co-authored the study.

They did a computer simulation – to see what would happen if every American reduced their salt intake by a half teaspoon a day. That’s 3 grams.

“WHAT WE FOUND THAT IS IF WE WERE ABLE TO REDUCE SALT IN THE U-S DIET BY 3 GRAMS PER DAY, WE WOULD ANTICIPATE 100-THOUSAND FEWER DEATHS EACH YEAR, 100-THOUSAND FEWER HEART ATTACKS, AND MORE THAN 100-THOUSAND FEWER CASES OF NEW HEART DISEASE.”

Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half.

But not everybody puts that much stock in the new study.

Michael Alderman is a professor of medicine and epidemiology at the Albert Einstein College of Medicine. He says the government shouldn’t act so quickly based on this new study:

“WELL, IT’S INTERESTING THAT IT’S CALLED A STUDY, WHICH I THINK SORT OF SUGGESTS THAT THERE ARE REAL OUTCOMES AND REAL PEOPLE THAT WERE STUDIED. IN FACT, OF COURSE, WHAT IT IS A SIMULATION, A MATHEMATICAL MODELING.”

Alderman says there are lots of different findings when it comes to sodium consumption. And some show reducing salt intake could have actually have negative health effects:

“WE KNOW THAT REDUCING SODIUM INTAKE, BY AN AMOUNT SUFFICIENT TO REDUCE BLOOD PRESSURE, ALSO INCREASES SYMPATHETIC NERVE ACTIVITY, IT INCREASES RESISTANCE TO INSULIN…”

If we already ate low salt diets, the researchers in this latest salt study say those concerns might be valid. But Dr. Bibbins-Domingo says salt consumption in the U.S. is higher than is recommended, and it’s on the rise.

But she says there are high levels of salt in so many foods, it’s hard to avoid. Cereal. Bread. Lunch meat. Pasta Sauce.

And she says consumers can’t really reduce salt consumption without some changes by food manufacturers.

“RIGHT NOW THERE ARE NO CHOICES THAT ARE REALLY AVAILABLE THAT MIGHT BE LOWER IN SALT. I THINK THAT’S WHERE THE EFFORTS WITH THE FOOD MANUFACTURERS ARE ABOUT REALLY MAKING A RANGE OF CHOICES SO WE CAN EAT LOWER SALT, WHICH IS VIRTUALLY IMPOSSIBLE RIGHT NOW.”

Some governments are responding. New York City has already started urging food manufacturers and restaurant chains to lower the salt in their foods by 25-percent over the next five years. Bibbins-Domingo says California is considering salt limits in foods the state buys for schools, prisons and other public institutions.

She also wants the Food and Drug Administration to require food makers to alert consumers when foods are high in salt.

In the meantime, Bibbins-Domingo advises her patients to look at food labels – and really look at the sodium content – so they know what they’re getting.

For The Environment Report, I’m Julie Grant.

Related Links

Fire Retardant Chemicals Ring Alarm Bells

  • Meredith Buhalis and her daughter Zoe. Meredith's breast milk was tested for PBDEs as part of a study by the Environmental Working Group. (Photo by Meredith Buhalis)

Flame retardant chemicals help make our lives safer.
The chemicals are designed to keep plastics and foam from
catching on fire, but the flame retardants are worrying some
scientists because these chemicals are turning up in people’s
bodies, sometimes at alarmingly high rates. The Great Lakes
Radio Consortium’s Mark Brush has more:

Transcript

Flame retardant chemicals help make our lives safer. The chemicals are designed
to keep plastics and foam from catching on fire. But the flame retardants are
beginning to worry some scientists because these chemicals are turning up in
peoples’ bodies. Sometimes at alarmingly high rates. The Great Lakes Radio
Consortium’s Mark Brush has more:


If you take a look around your house, you can find a lot of things that have
flame retardant chemicals in them. They’re in your television set, the cushions
in your couch, and the padding underneath your carpet. They’re known as poly-bromiated-diphenyl
ethers, or PBDEs. And they’re either mixed in or sprayed on plastics and foam to keep a fire
from spreading.


Five years ago a Swedish study found these chemicals were accumulating in women’s breast
milk. Studies in the U.S. followed, and researchers also found PBDEs in Americans, but at
even higher levels. In fact, Americans have some of the highest levels ever measured. And
over time, the levels have been going up.


(sound of baby)


Meredith Buhalis was one of those people measured in a study by an envrionmental organization
called the Environmental Working Group. Buhalis and 20 other first time moms sent in samples
of their breast milk. When the samples were tested, all of them had some level of PBDEs in
them. Buhalis says when she read the results she didn’t know what to think.


“I guess I kind of read the results and the study was like, ‘Oh, well that sort of sucks.’
I wish I knew more about what that meant. ‘Cause I don’t. You know, they don’t know what
that means.”


Scientists don’t know how or if the chemicals affect human health. And some scientists
think the government and the chemical companies aren’t doing enough to look into PBDEs.


(sound of typing)


In his office at the University of Texas in Dallas, Dr. Arnold Schecter is working on an
article about the flame retardants. He’s been studying toxic chemicals for more than thirty
years. He and some of his colleagues think PBDEs are a lot like another type of chemical…


“It reminds us of PCBs. PCBs structurally are similar to the PBDEs. So there is the worry,
or the concern, that they may have many, if not all, the toxic effect that PCBs have on humans.”


So far the data on PCBs strongly suggest that the chemicals can cause cancer in humans as
well as other human health effects such as damage to the nervous and immune systems. The
companies that manufacture the flame retardants say it’s not fair to compare PBDEs with
PCBs. They say the chemicals are vastly different.


But no one really knows whether the chemicals are similar in the way they affect human
health. That’s because no one’s studied the human health effects of PBDEs.


“Unfortunately, there are no published human health studies and I don’t believe any have
been funded by the federal government to date. Nor by industry, nor by any foundations,
which is a bit different than the situation with PCBs and dioxins years ago when many
studies were being funded.”


Some animal studies suggest that the chemicals can permanently disrupt the hormone and
nervous systems, cause reproductive and developmental damage, and cause cancer. All that
makes scientists such as Dr. Schecter especially concerned about the most vulnerable
population – developing babies.


Because of the concerns, the biggest manufacturer of these chemicals in the U.S. has agreed
to stop making two of the PBDE formulations that were found to accumulate in people. Great
Lakes Chemical says production will stop by the end of this year. The chemicals will be
replaced with another type of brominated flame retardant.


The Bromine Science and Environmental Forum is a trade group that represents companies
that make the flame retardants. Peter O’Toole is the group’s U.S. Director. He says so
far the amount of chemicals found in people doesn’t concern the companies, but the upward
trend does.


“And again, it wasn’t of alarming numbers, but the manufacturer was concerned that these
numbers were going up nonetheless. And they thought it was prudent, and they talked to the
EPA and EPA thought it was prudent if there was some sort of mutual phase out of those materials.”


Dr. Schecter says he commends the company for taking this step. But he says even though these
two formulations will be phased out, the flame retardants are already in our environment now.
He says his research has found high levels of PBDEs by wiping the plastic casing on television
sets, and in the dust found in homes. He says what’s in our homes now isn’t going to vanish,
so we need to figure out how the chemicals get into us, so we can avoid potential health problems.


For its part, the U.S. Envrionmental Protection Agency says large-scale human health studies
take a long time to develop. An agency spokesperson says the EPA first needs to learn how a
person becomes highly exposed. After that, they say researchers will be able to ask the question,
“for the highly exposed people, are there any health effects?”


(sound of baby)


That leaves people such as Meredith Buhalis, with a lot more questions than answers.


“We are thinking of having another baby, and I think I would really like to know more about
PBDEs. I think about it when I think about that.” (to her daughter) “Oh thank you. Hi, baby.
Hi, Zoe.”


The Federal government doesn’t plan to regulate the chemicals anytime soon. But some states
aren’t waiting for more studies. A handful of states have placed restrictions on certain
types of PBDEs. And in other states, legislation is pending.


For the Great Lakes Radio Consortium, I’m Mark Brush.

Related Links

Consumers Stocking Up on Banned Pesticide

  • The pesticide diazinon is being phazed out by the EPA for being hazardous. Some gardeners are still buying it despite health warnings. (Photo by Scott Schopieray)

A powerful pesticide that’s popular with gardeners
and homeowners will no longer be sold starting in January, but that
hasn’t stopped people from stocking up on the chemical before it’s
pulled from shelves. The Great Lakes Radio Consortium’s Chris Lehman reports:

Transcript

A powerful pesticide that’s popular with gardners and homeowners will no longer be
sold starting in January. But that hasn’t stopped people from stocking up on the
chemical before it’s pulled from the shelves. The Great Lakes Radio Consortium’s
Chris Lehman reports:


Diazinon, at one time, was the most widely used pesticide on lawns. It can
still be sold through the end of the year. But there’s no deadline for homeowners
to use up their supplies. So that’s led some people to stockpile the product. The
decision to ban diazinon was made during the final weeks of the Clinton Administration.
But the Environmental Protection Agency gave diazinon producers four years to phase it out.


Jay Feldman is director of the environmental group Beyond Pesticides. He says the EPA
should have banned diazinon outright instead of phasing it out gradually.


“When the agency identifies a hazard such as this, one that is particularly problematic
to children, it ought to institute a recall, get the product out of commerce, make sure
that people do not continue to use the product unwittngly.”


Officials at the EPA say over-exposure to diazinon can affect the nervous system. They
also say it poses a risk to birds.


For the Great Lakes Radio Consortium, I’m Chris Lehman.

Related Links