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Study: Replace salt with spice to reduce sodium
Replacing salt with herbs and spices in cooking can reduce sodium intake by 1,000 mg a day, according to a study by Johns Hopkins University and the University of California, San Diego.
In a 20-week study that was funded by the McCormick Science Institute, the independent research arm of McCormick & Company Incorporated, researchers found that cooking with spices can bring down the amount of sodium Americans consume to a level recommended by Dietary Guidelines for Americans, according to a press release.
On average, American adults consume 3,300 mg of sodium a day, which is 1,000 mg more than the amount recommended by the Dietary Guidelines for Americans and other health authorities, according to a press release.
In the study, titled “Effects of a behavioral intervention that emphasizes spices and herbs on adherence to recommended sodium intake,” researchers had a group of participants flavor their food with spices and herbs instead of salt. At the end of the trial, the group was able to reduce sodium intake by an average of 956.8 mg/day – which is about 1/3 of the average sodium adults consume each day, said the press release.
