-Study characteristics: 11 participants, including 3 women. Age range: 19-31. Ethnicity data not provided.
Average sodium consumption at study onset: 153 mEq or 3500 mg/day. Mean sodium intake during 3 week run-in period: 136 mEq or 3100 mg/day. Average sodium consumption during low-salt diet phase: 70 mEq or 1600 mg/day.
-Salt shaker use accounted for 2% of total sodium intake while on their usual diet but 15% of sodium intake while following a low-salt diet.
-Figure: Table salt usage increased while participants consumed low-salt foods. However, while dietary sodium in food was reduced by 50%, heavier table salt usage compensated for only 20% of this sodium deficit. Thus, total salt intake was significantly lower.
-With the addition of table salt to their food, subjects indicated that the sodium-reduced meals were comparable in taste and saltiness to items prepared without limiting sodium content.
-No change in body weight or blood pressure occurred during the experiment.