Abstract In 2005--2006, an estimated 29% of US adults had hypertension (ie, high blood pressure), and another 28% had prehypertension. Hypertension increases the risk for heart disease and stroke, the first and third leading causes of death in the United States. Greater consumption of sodium can increase the risk for hypertension. The main source of sodium in food is salt (sodium chloride [NaCl]); uniodized salt is 40% sodium by weight. In 2005--2006, the estimated average intake of sodium among persons in the United States aged >/= 2 years was 3,436 mg/day. In 2005, the US Department of Health and Human Services and US Department of Agriculture recommended that adults in the United States should consume no more than 2,300 mg/day of sodium (equal to approximately 1 tsp of salt), but those in specific groups (ie, all persons with hypertension, all middle-aged and older adults, and all blacks) should consume no more than 1,500 mg/day of sodium. To estimate the proportion of the adult population for whom the lower sodium recommendation is applicable, CDC analyzed data from the National Health and Nutrition Examination Survey (NHANES) for the period 1999--2006. The results indicated that, in 2005--2006, the lower sodium recommendation was applicable to 69.2% of US adults. Consumers and health-care providers should be aware of the lower sodium recommendation, and health-care providers should inform their patients of the evidence linking greater sodium intake to higher blood pressure.