Sodium Intake of Infants in the United States

Abstract

Since 1963 there has been public concern that prepared infant foods might be providing more sodium than was needed for normal infants.1 The suggestion that salt intake is an etiologic factor in the development of hypertension in adults rests largely on epidemiologic evidence and animal studies. Additional factors of genetic and nutritional origin play a role in its pathogenesis.2 The hypothesis that the sodium content of infant foods contributes toward hypertension in later life has not been confirmed in two areas. (1) Infant foods, even with salt added, have not been shown to contribute as much sodium to the diet as whole milk or table foods. (2) Studies of infants fed diets that were either high or low in sodium (9.25 mEq/100 kcal vs 1.93 mEq/100 kcal) from ages 3 to 8 months showed no correlation between salt intake during infancy and blood pressure at 1 and 8 years of age.3 The Subcommittee on Safety and Suitability of Monosodium Glutamate and Other Substances in Baby Foods, Food Protection Committee, Food and Nutrition Board, National Academy of Sciences,4 observed in 1970 that, between the fourth and 12th months of life, the introduction of supplemented foods and cow's milk increased the intake of sodium to approximately 5 mEq/100 kcal/day. Some of this sodium came from prepared infant foods. It was recommended that the manufacturers of infant foods add no more than 0.25% salt to foods requiring this in their formulation. This recommendation was implemented. The Committee on Nutrition observed in 1974 that this reduction in added salt had decreased the sodium intake only of infants less than 8 months old.2