We recently reached out to Neha Chatterjee, a research & development scientist specializing in formulating and developing protein-rich foods. We asked her to discuss U.S. salt consumption and salt-related health topics. Read what she has to say here. The views expressed are her own and do not necessarily reflect those of her employer Glanbia, a global nutrition company.

What is the current state of salt consumption in the U.S.? Have intake levels been rising or declining in recent years?

The short answer is Americans are still eating way too much salt, and that hasn’t really changed. The national average sits at around 3,400 mg/day, which is nearly 50% over the recommended 2,300 mg limit. Data from 2003 show that 86–89% of adults have consistently exceeded that threshold. So, despite all the awareness campaigns and label changes, the needle just hasn’t moved much at the population level. Intake has been essentially stable where it is not really rising, but not declining either.

From a food science perspective, that’s not surprising. Salt isn’t just a flavor enhancer, it plays critical functional roles in food processing, controls microbial growth, affects dough structure in baked goods, improves moisture retention in meats, and influences texture in everything from cheese to canned vegetables. Those functions are deeply embedded in how our food supply is manufactured, which is part of why reducing salt content at scale is so technically challenging.

Are Americans being encouraged to consume more or less salt amid changing dietary recommendations, and the potential health implications of these shifts?

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