Today, compared to the 1900s, food supplies have 35% more sodium because of the increased access to processed foods. According to the National Health and Nutrition Examination Survey from 1999-2000, there is more fat and sweeteners in the current food supply; about 30% of calorie consumption comes from “nutrient-poor foods,” primarily from salty snacks, soft drinks, and sweets.
The 2010 Dietary Guidelines for Americans recommends limiting the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium. The Guidelines identify specific recommendations in reductions including:
Recommendation: Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.
Recommendation: Consume less than 300 mg per day of dietary cholesterol.
Recommendation: Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
Recommendation: Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons 51 or older, those of any age who are African American, or have hypertension, diabetes, or chronic kidney disease. This recommendation applies to about half of the U.S. population, including children, and the majority of adults.
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