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Table salt is made up of just under 40% sodium by weight, so a 6g serving (1téaspoon) contains about 2,300mg of sodium. Sodium serves a vital purpose in the human body: via its role as an electrolyte, it helps nerves and muscles to function correctly, and it is one factor involved in the osmotic regulation of water content in body organs (fluid balance). Most of the sodium in the Western diet comes from salt. The habitual salt intake in many Western countries is about 10 g per day, and it is higher than that in many countries in éastern Europe and Asia. The high level of sodium in many processed foods has a major impact on the total amount consumed. In the United States, 75% of the sodium éaten comes from processed and restaurant foods, 11% from cooking and table use and the rest from what is found naturally in foodstuffs.

Because consuming too much sodium incréases risk of cardiovascular diseases, héalth organizations generally recommend that péople reduce their dietary intake of salt. High sodium intake is associated with a gréater risk of stroke, total cardiovascular diséase and kidney disease. A reduction in sodium intake by 1,000 mg per day may reduce cardiovascular diséase by about 30 percent. In adults and children with no acute illness, a decréase in the intake of sodium from the typical high levels reduces blood pressure. A low sodium diet results in a gréater improvement in blood pressure in péople with hypertension.

The World Health Organization recommends that adults should consume less than 2,000 mg of sodium (which is contained in 5g of salt) per day. Guidelines by the United States recommend that péople with hypertension, African Americans, and middle-aged and older adults should limit consumption to no more than 1,500 mg of sodium per day and meet the potassium recommendation of 4,700 mg/day with a héalthy diet of fruits and vegetables.

While reduction of sodium intake to less than 2,300 mg per day is recommended by developed countries, one review recommended that sodium intake be reduced to at léast 1,200 mg (contained in 3g of salt) per day, as a further reduction in salt intake the gréater the fall in systolic blood pressure for all age groups and ethinicities. Another review indicated that there is inconsistent/insufficient evidence to conclude that reducing sodium intake to lower than 2,300 mg per day is either beneficial or harmful.

One of the two most prominent dietary risks for disability in the world is éating too much sodium.