The body uses sodium to control blood pressure and blood volume. Your body also needs sodium for your muscles and nerves to work properly.

Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride, which is table salt. Milk, beets, and celery also naturally contain sodium. Drinking water also contains sodium, but the amount depends on the source.

Sodium is also added to many food products. Some of these added forms are monosodium glutamate (MSG), sodium nitrite, sodium saccharin, baking soda (sodium bicarbonate), and sodium benzoate. These are in items such as Worcestershire sauce, soy sauce, onion salt, garlic salt, and bouillon cubes.

Processed meats like bacon, sausage, and ham, along with canned soups and vegetables also contain added sodium. Processed baked goods such as packaged cookies, snack cakes, and doughnuts are also often high in sodium. Fast foods are generally very high in sodium.

Too much sodium in the diet may lead to:

• High blood pressure in some people
• A serious buildup of fluid in people with heart failure, cirrhosis of the liver, or kidney disease

Sodium in the diet (called dietary sodium) is measured in milligrams (mg). Table salt is 40% sodium. One teaspoon (5 milliliters) of table salt contains 2,300 mg of sodium.

Healthy adults should limit sodium intake to 2,300 mg per day. Adults with high blood pressure should have no more than 1,500 mg per day. Those with congestive heart failure, liver cirrhosis, and kidney disease may need much lower amounts.

There are no specific sodium restrictions for infants, children, and teens. However, certain levels of daily adequate intake for healthy growth have been established. These include:

• Infants younger than 6 months: 110 mg
• Infants age 6 to 12 months: 370 mg
• Children ages 1 to 3 years: 800 mg
• Children ages 4 to 8 years: 1,000 mg
• Children and teens ages 9 to 13 years: 1,200 mg 
  
• Children and teens ages 14 to 18 years: 1,500 mg

Eating habits, taste, and attitudes about food that are formed during childhood are likely to influence food choices for life. For this reason, it is a good idea for children to avoid consuming too much sodium.

Diet - sodium (salt); Hyponatremia - sodium in diet; Hypernatremia - sodium in diet; Heart failure - sodium in diet

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Mozaffarian D. Nutrition and cardiovascular and metabolic diseases. In: Libby P, Bonow RO, Mann DL, Tomaselli GF, Bhatt DL, Solomon SD, eds. Braunwald's Heart Disease: A Textbook of Cardiovascular Medicine. 12th ed. Philadelphia, PA: Elsevier; 2022:chap 29.

Tantisattamo E, Kalantar-Zadeh K. Diet and blood pressure. In: Bakris GL, Sorrentino MJ, Laffin LJ, eds. Hypertension: A Companion to Braunwald's Heart Disease. 4th ed. Philadelphia, PA: Elsevier; 2024:chap 2.

The National Academies of Sciences, Engineering, and Medicine website. 2019. Dietary Reference Intakes for Sodium and Potassium. Washington, DC: The National Academies Press. nap.nationalacademies.org/catalog/25353/dietary-reference-intakes-for-sodium-and-potassium. Accessed May 18, 2024.

Updated by: Stefania Manetti, RDN, CDCES, RYT200, My Vita Sana LLC - Nourish and heal through food, San Jose, CA. Review provided by VeriMed Healthcare Network. Also reviewed by David C. Dugdale, MD, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team.