The Role of Sodium

It is common in people to look for taste when eating food. Salt is one factor that can affect the taste of food. Also, it is always misunderstood that sodium and table salt is different from each other. Table salt or NaCl is the most common form of salt that is present in every household. It consists of 40% sodium and 60% chloride. Sodium on the other hand is a chemical element that interacts with other substances. A little amount of sodium is needed by the human body to convey nerve impulses, contract, and relax muscles, and keep the right ratio of water and minerals. We are thought to require 500 mg of sodium every day for these essential processes. However, consuming too much sodium can cause high blood pressure, heart disease, and stroke.

Sodium serves a variety of purposes as a food ingredient, including meat curing, baking, thickening, preserving moisture, boosting flavor (including the flavor of other ingredients), and serving as a preservative. Several common food additives, including sodium-containing monosodium glutamate (MSG), sodium bicarbonate (baking soda), sodium nitrite, and sodium benzoate, are labeled as having “sodium” in their total amounts on the label.

Generally speaking, sodium is a nutrient that you don’t need to actively seek out. The salt content of almost all whole foods, such as fruits, vegetables, whole grains, nuts, meats, and dairy products, is low. The majority of salt in our meals comes from foods that have been prepared professionally, not from salt added during home cooking or even salt added at the mealtime table.

Food choices matter in ways to avoid high sodium consumption. Therefore it is important to consult with an expert in the field to prevent diseases that may occur in the future because overconsumption of sodium is not healthy. Also, never forget to read the label on food packages to be aware of the sodium content of the food to be eaten. (PDO I Noah Vincent D. Gallo, RND, MSPH)