A sprinkle of sea salt, a smidgeon of table salt, a kiss of kosher salt: Seasoning with salt is often seen as vital to cooking. Salt also has been used to preserve food and even used as currency. But it's the excess salt consumption that experts say poses a gigantic public health problem.
Table salt is made up of two minerals: sodium and chloride. Small amounts of sodium help the body control its fluids and play a role in nerve and muscle function. However, too much sodium in your diet can lead to high blood pressure, a major risk factor for cardiovascular disease.
"So, if we can reduce our blood pressure, that's going to save so many lives," said Dr. Tali Elfassy, a research assistant professor of epidemiology at the University of Miami Miller School of Medicine. Reducing "sodium is just one tool" for fighting high blood pressure, she noted.
Most adults should limit their daily sodium intake to a maximum of 2,300 milligrams, according to federal dietary guidelines. The ideal limit for most adults, especially those with high blood pressure, is 1,500 mg per day, the American Heart Association says. Using different types of salt – table salt, kosher salt or sea salt – doesn't change those recommended limits.
But the sodium amounts may differ based on the coarseness of the salt. "The coarser the salt and the bigger the crystals, the less actual amount fits on the spoon, and therefore the sodium level will be lower comparatively," said Michelle Routhenstein, a registered diet.