Sodium Reduction Videos and Podcasts

Videos

Salt Matters: Preserving Choice, Protecting Health (4:29)
High sodium intake is a major contributor to high blood pressure, a leading risk factor for heart attack and stroke. Almost three-quarters of Americans’ daily sodium intake comes from foods made in restaurants and purchased in grocery stores. This video outlines ways Americans can make healthier food choices with lower salt content.

You can also watch:

• The extended version (14:51)
• The public service announcement (2:03)

Podcasts

Pass on the Salt
A pinch of salt can add flavor to any meal, but high sodium intake is a major cause of high blood pressure, which can lead to heart disease and stroke. In this podcast, CDC researcher Molly Cogswell discusses the importance of limiting the amount of salt you consume each day.

Too Much Sodium
Ninety percent of Americans age 2 and older eat too much sodium, which can increase the risk for high blood pressure and often leads to heart disease and stroke. Learn several small steps you can take to reduce the amount of sodium in your diet.

A Cup of Health With CDC—Living a Less Salty Life
High blood pressure is a major risk factor for heart disease and stroke. A diet high in sodium can raise blood pressure. This podcast discusses the importance of lowering sodium intake to lower the risk of developing high blood pressure.

A Minute of Health With CDC—Living a Less Salty Life
A diet high in sodium can lead to high blood pressure, a major risk factor for heart disease and stroke. This short podcast focuses on how people can improve their health by becoming aware of the sodium content in their food.

A Cup of Health With CDC—More to Consider Than the Salt Shaker
A CDC study found that 9 in 10 adults consume more sodium than they need. But, as this podcast reveals, the salt shaker is not to blame.

National Academy of Sciences Podcast: Reducing Sodium Intake in the United States
In this podcast, experts discuss the role of sodium in food, the health effects of sodium, and the need for standards related to sodium content in processed and restaurant foods.