Cardiovascular disease remains the leading cause of death in the United States, contributing to significant morbidity, mortality, and healthcare costs, estimated over $150 billions of dollars annually (1). While advances in medical treatment have improved survival and quality of life, the burden of disease remains high, particularly among underserved populations. Although CVD is more common in older adults concerning trends show increasing risk factors, such as hypertension and obesity, in younger populations as well.
Importantly, these conditions do not develop overnight. Nearly half of U.S. adults have hypertension (2), and over 70% are classified as overweight or obese (3), both major risk factors for cardiovascular disease. These trends are driven by a combination of factors, including physical inactivity, smoking, and diet. Among dietary contributors, high sodium intake has emerged as a key modifiable risk factor.
But does increased salt intake truly impact cardiovascular health? A recent meta-analysis published in 2025, which reviewed over 90 studies, found that higher sodium consumption is associated with increased risk of hypertension, cardiovascular disease, and mortality (4). Conversely, individuals who consumed less sodium had lower blood pressure and reduced risk of stroke and CVD-related death (4). While sodium does not act in isolation, its role in elevating blood pressure makes it a critical contributor to cardiovascular risk.
So where is all this sodium coming from? Current dietary guidelines recommend limiting sodium intake to 2,300 mg per day for adults, yet the average American consumes approximately 3,400 mg daily (5). Over 90% of Americans exceed the recommended limit (5). Notably, nearly 70% of dietary sodium comes from processed and packaged foods, not from salt added at the table (5). Common sources include canned goods, processed meats, frozen meals, and restaurant foods, all of which can contain substantial hidden sodium. For example, just one cup of canned beef can contain around 1,475 mg of sodium, which is about 64% of the recommended daily limit on its own (6).
Although the adverse cardiovascular effects of excessive sodium intake, particularly its association with hypertension, heart disease, and stroke, are widely recognized and frequently emphasized in public health messaging, the relationship between dietary salt and kidney stone formation has received far less public attention. Nevertheless, excessive sodium consumption is an important and well-established risk factor for kidney stones because it increases urinary calcium excretion, creating conditions that promote stone formation. Greater awareness of this less-publicized consequence of high salt intake may help encourage dietary changes that not only improve cardiovascular health but also reduce the risk of recurrent kidney stones (7).
Studies also suggest that high sodium intake has been associated with increased calcium loss and may contribute to reduced bone mineral density and an elevated risk of osteoporosis, particularly among older adults and individuals with inadequate calcium intake (8). Emerging evidence further suggests that excessive salt consumption may influence other health outcomes, including gastric cancer, immune function, and cognitive health, although these relationships continue to be investigated.
In conclusion, excessive sodium intake is an important and modifiable contributor to poor health outcomes, including cardiovascular disease. While many factors influence above mentioned health risks, reducing sodium intake represents a practical and evidence-based strategy for prevention. Simple steps, such as reading nutrition labels and choosing lower-sodium options, can help improve long-term health outcomes.
Sources:
1. Centers for Disease Control and Prevention. (2024, October 24). Heart Disease Facts. https://www.cdc.gov/heart-disease/data-research/facts-stats/index.html
2. Centers for Disease Control and Prevention. (2025, January 28). High Blood Pressure Facts. https://www.cdc.gov/high-blood-pressure/data-research/facts-stats/index.html
3. Centers for Disease Control and Prevention. (2026, March 6). Obesity and Overweight. https://www.cdc.gov/nchs/fastats/obesity-overweight.htm
4. Kong F, Liu Q, Zhou Q, Xiao P, Bai Y, Wu T, Xia L. Dietary salt intake and cardiovascular outcomes: an umbrella review of meta-analyses and dose-response evidence. Ann Med. 2025 Dec;57(1):2582065. doi: 10.1080/07853890.2025.2582065. Epub 2025 Nov 16. PMID: 41243115; PMCID: PMC12624901.
5. U.S. Food and Drug Administration. (2024, November 1). Sodium Reduction in the Food Supply. https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/sodium-reduction-food-supply
6. United States Department of Agriculture. (2018). Abridged List Ordered by Nutrient Content in Household Measure. https://www.nal.usda.gov/sites/default/files/page-files/sodium.pdf
7. Sakhaee, Khashayar, et al. "The potential role of salt abuse on the risk for kidney stone formation." The Journal of urology 150.2 Part 1 (1993): 310-312.
8. Heaney, Robert P. "Role of dietary sodium in osteoporosis." Journal of the American College of Nutrition 25.sup3 (2006): 271S-276S.
