Meat and Seafood Research
The methods that manufacturers use to process certain kinds of meat, poultry, and seafood can increase sodium levels in these foods. The common practice of injecting sodium containing solutions (known as "enhancing") to make meat moister and more flavorful, for example, can increase sodium levels by 2- or 3-fold. Nutrient Data Laboratory is conducting nationwide sampling and analysis of these food items under the National Food and Nutrient Analysis Program. To learn more about this research, click here.
Sodium in the US Diet
Most Americans get more sodium from foods and beverages than the amount recommended for a healthy diet. Most sodium in the diet comes from processed foods and foods prepared in restaurants, not from the salt shaker. More information about sodium in the US diet is available at http://www.cdc.gov/salt/index.htmand/main/site_main.htm?modecode=80-40-05-30.
Packaged Foods Database
The Centers for Disease Control and Prevention has a database on the sodium levels of about 8,000 sodium-contributing packaged foods from major brands sold in the United States. This information comes from commercial databases with data on sales and nutrition. Details on the Packaged Foods Database are available in the February 2015 issue of The American Journal of Clinical Nutrition.