High salt consumption in Baltimore City has prompted health officials to convene a task force to seek solutions to the seasoning’s overuse.

“Reducing salt intake offers the potential to save lives,” said Baltimore City Health Commissioner Dr. Joshua Sharfstein, chair of a seven-member panel representing industry, community and health leaders.

Excessive salt consumption can lead to high blood pressure and increased risks of heart attack, kidney failure and stroke. Blacks are particularly sensitive to salt and have higher rates of cardiovascular disease than whites, health officials said.

People who are salt sensitive, the elderly and those with hypertension, should have no more than 1,500 milligrams of salt per day, according to the National Heart, Lung and Blood Institute. Others should limit their consumption to 2,300 mg per day.

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The average daily intake is close to 4,000 mg, most of which comes from processed foods.

Dr. Elijah Saunders, a professor of medicine at the University of Maryland and a member of the panel, said the city may have to approach the salt consumption as it has cigarettes and other public health threats.

“We are hoping to get a volunteer movement by restaurants and food manufacturers to reduce salt and label salt, but in the absence of that, we will want to go regulatory,” he said.

Task force member Melvin Thompson, vice president of government relations for the Restaurant Association of Maryland, said he hopes to encourage the food service industry to voluntarily curb the sodium, rather than impose regulations.

The group will meet three times over six moths, beginning in September. The final report will include the estimated impact of excessive salt intake and recommendations for the city to foster a healthier salt intake level.

Other task force members include:

smichael@baltimoreexaminer.com