Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year. I’m proud to say that this winter, the Grain Foods Foundation (GFF) made strides helping the American Heart Association (AHA) spread awareness about heart health and disease prevention. Coming out of American Heart Month in February, coupled with my attendance at the Go Red for Women Luncheon in New York City last month, I can you tell you that heart disease is more prevalent than ever, yet even more preventable through lifestyle and dietary interventions. This discrepancy led me to think about a very real issue facing consumers and the food industry today: Sodium consumption and the reduction of sodium in the food supply.
Salt can preserve foods and help extend their shelf life. It also acts as a facilitator for chemical reactions when cooking and baking. While salt is a seemingly helpful ingredient, there’s a danger in high sodium consumption, namely its connection with a condition called hypertension. High sodium intake can drive hypertension, defined by chronic high blood pressure and is a known risk factor for cardiovascular disease.