Despite widespread efforts to reduce sodium intake in the U.S., a new study reveals that racial and ethnic disparities persist—not just in consumption, but in how sodium is sourced and addressed. Using NHANES 2017–2020 data, researchers found that while most adults exceed recommended sodium levels, the sources and behaviors around sodium vary significantly by race and ethnicity.
Asian American adults had the highest estimated sodium intake, largely due to unique sources like soy-based condiments, fried rice, and stir-fry sauces. However, when researchers adjusted for the assumption that rice is salted—a practice not common in all Asian cultures—Asian Americans’ sodium intake dropped by 325 mg/day, shifting them from the highest to among the lowest consumers.
Black adults were most likely to report efforts to reduce sodium and to receive physician advice, yet still had high intake levels. In contrast, Asian American adults were least likely to receive such advice, despite frequent salt use during cooking. Only 18% of Asian American adults reported being counseled by a doctor to cut back on sodium, compared to 35% of Black adults.
The study also found that fewer than 5% of adults use salt substitutes, and label reading remains low across all groups. Researchers argue that culturally tailored interventions, front-of-pack labeling, and more inclusive dietary databases are essential to closing these gaps.
See: “Racial and Ethnic Differences in Sodium Sources and Sodium Reduction Behaviors Among US Adults: NHANES 2017 to 2020 Prepandemic” (May 28, 2025)
