Oksalaattisisältöä

Oksalaattisisältöä, in Finnish nutrition terminology, refers to the amount of sodium (oxide of sodium) present in a food item or diet. Sodium is an essential electrolyte that plays a key role in maintaining fluid balance, nerve transmission, and muscle function. It is naturally present in many foods, including dairy, meats, breads, and processed items. The sodium content of foods is measured in milligrams per serving or per 100 grams and is typically listed on nutrition labels in many countries.

Excessive sodium consumption is linked to high blood pressure, cardiovascular disease, and kidney problems. Health authorities worldwide recommend limiting sodium intake to no more than 2,300 milligrams per day for general adults, with lower targets (1,500 milligrams) advised for individuals with hypertension, older adults, or those at higher risk of heart disease. Dietary guidelines encourage consumers to read labels, choose low-sodium options, and prepare meals with reduced salt or sodium‑free seasonings.

Sodium content can vary widely between similar products due to differences in processing, preservation, and flavor additives. For example, a slice of processed cheese may contain 300–500 milligrams of sodium, whereas a fresh tomato contains less than 5 milligrams. In school, hospital, or institutional settings, compliance with sodium limits is often monitored to support public health initiatives.

When assessing diet quality, nutrition professionals consider both total sodium intake and the sources of sodium, preferring foods that provide necessary nutrients without excessive additives. Reducing overall sodium consumption is a common strategy in lifestyle interventions aimed at lowering hypertension and improving cardiovascular outcomes.