How will you spend your Thanksgiving break?
A recent study conducted by the New England Journal of Medicine found that a national effort to reduce people's daily sodium intake by just 1,200 milligrams could save up to 92,000 lives a year.
Although the effects of sodium are already well documented, this study provides tangible data regarding the effects of reducing salt consumption, said Pamela Coxson, who ran simulations for the study.
"We knew that salt consumption had increased in the U.S. ... [and] increases in dietary salt intake cause blood pressure to go up and that blood pressure goes down when salt consumption decreases," Coxson said. "We felt that projections of the potential impact of a population-wide reduction of salt consumption would be another valuable perspective."
The department estimates that this would reduce the nation's salt intake by up to 20 percent.
This study, which also found that reduced salt intake could prevent 99,000 heart attacks and 66,000 strokes, comes on the heels of an announcement made by New York City officials earlier this month of plans to begin a voluntary reduction of salt levels in packaged and restaurant foods.
According to a press release from the New York City Department of Health and Mental Hygiene, "[the] goal of the initiative is to cut the salt in packaged and restaurant foods by 25 percent over five years."
Coxson supports New York's plan of action.
"It should have substantial public health benefits," Coxson said. "I look forward to plotting the results and comparing them to the projections."
The New York Health Department estimates the average New Yorker consumes 60 percent more salt per day than recommended.
NYU is responding rapidly to the announcement.
According to Owen Moore, director of NYU Dining Services, the university's dining services support the plan.
"Because of the wide diversity of our customers and their dietary needs, NYU Dining already selects sources with lower fat, lower sodium and lower sugar," he said. "Over the break, we met with specialty food providers for options in low salt and lower in sugar in soups, sauces and broths and will have them available on campus by the end of February."
Restaurants near NYU, like Cozy's Soup 'n' Burger, have also been trying to create healthier options for their customers. While many restaurants serve their customers canned soup, Mike Cozy prepares his soups in his kitchen.
"You can always add salt," Cozy said, "but you can't take it out. Too much salt is bad for the bones."
