Why is sodium added to chicken?

Some chicken manufacturers inject their chicken breasts with saline to keep the meat juicy. This practice called "enhancing" or "plumping", has been standard in the industry since the 1970s. The manufacturers say that the saline injection makes the meat tastier and juicier.

The amount of sodium injected into chicken varies widely. Some brands can have more than 800 milligrams of sodium per six ounces.

The American Heart Association recommends no more than 2,300 milligrams (mg) a day and moving toward an ideal limit of no more than 1,500 mg per day for most adults.