by Marion Nestle

Currently browsing posts about: Salt

Feb 12 2008

Salt and more salt

Center for Science in the Public Interest has petitioned the FDA to take away GRAS (Generally Recognized As Safe) status for salt because of its links to high blood pressure. Yesterday’s  USA Today did a story on this issue with some terrific graphics, unfortunately not shown in the online version. Missing is the pie chart showing the sources of salt in American diets: naturally occurring 12%, added at the table 6%, used during cooking 5%–and 77% in food processing! If you want to avoid salt in your diet, you have to avoid processed foods. American producers say they cannot remove salt from their products or nobody would buy them. Really? The Australians have managed to convince their food industry to reduce the salt.  They’ve even achieved a 13% reduction in the salt in Vegemite!

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Oct 22 2007

FDA hearings on salt

The FDA has just announced that it will be holding public hearings on November 29 to discuss issues related to salt labeling.  Right now, the FDA considers salt Generally Recognized as Safe (GRAS) for human consumption but petitions from Center for Science in the Public Interest and other groups are challenging that designation.  Should the FDA instead regulate salt as a food additive?  How could the FDA best use its regulatory authority to help Americans reduce their salt intake?  Expect fireworks at this hearing as the various stakeholders–health advocates vs. industry–weigh in.