In dietary guidelines, what is emphasized as a major contributor to sodium intake in American diets?

The emphasis on processed and mixed dishes as a major contributor to sodium intake in American diets is well-supported by dietary studies and nutritional guidelines. Processed foods often contain added salt for flavor enhancement, preservation, and to improve texture. Common examples include canned soups, frozen meals, lunch meats, and restaurant foods, all of which tend to have higher sodium content compared to whole, unprocessed foods.

Research indicates that the majority of sodium consumed in the American diet comes from these processed items rather than from table salt added during cooking or at the table. Mixed dishes, which can include everything from tacos to pasta casseroles, often combine multiple processed ingredients, further amplifying their sodium levels, making it crucial to monitor their consumption.

In contrast, high protein foods, simple carbohydrates, and natural fruits typically contain lower levels of sodium, emphasizing the need for dietary recommendations to focus on reducing the intake of processed and mixed foods to promote overall health and lower blood pressure risks.