Currently browsing posts about: Sodium

The FDA is once again asking food companies to voluntarily reduce the sodium in their products.

It says that 40% of food categories have done just that.

Prior to 2021, consumer intake was approximately 3,400 milligrams per day on average, far higher than the limit recommended by the Dietary Guidelines for Americans of 2,300 milligrams per day for those 14 years and older.

If finalized, the new set of voluntary targets would support reducing average individual sodium intake to about 2,750 milligrams per day. This reduction is approximately 20% lower than consumer intake levels prior to 2021.

it has published a report on this progress.

A quick reminder: salt is 40% sodium.  The Dietary Guidelines upper limit target of 2300 mg/day sodium means nearly 6 grams of salt per day, or 1.5 teaspoons.

As for why this matters, Sodium Reduction Is A Proven Strategy That Saves Lives—More Work Is Needed To Hold Industry Accountable.

In 2016, the Food and Drug Administration (FDA) embarked on a sodium reduction strategy, only to meet repeated political hurdles…there has been little industry engagement, minimal public reporting, and no consequences if targets are not achieved.

Salt reduction across the entire food supply is the only measure that will help people reduce sodium intake.  This issue has been around for a long time.

Voluntary reduction is nice, but does not go nearly far enough and it can always be reversed.

The FDA could and should do more.

OK, granted.  Political opposition to salt reduction is fierce—if foods aren’t salty enough, people might not buy them.

But the FDA also has a long history of protection of commercial interests, which it claims it cannot share because it is obliged to protect trade secrets.  It’s time for that to change too.

I’ve been hearing a lot about Canadian food politics lately—lots is going on up there, apparently.

I.  Health Canada is working on guiding principles for healthy diets—dietary guidelines–and is conducting an online consultation for feedback.  The proposed principles:

• A variety of nutritious foods and beverages are the foundation for healthy eating.
• Processed or prepared foods and beverages high in sodium, sugars, or saturated fat undermine healthy eating.
• Knowledge and skills are needed to navigate the complex food environment and support healthy eating.
• Guidelines should consider determinants of health, cultural diversity, and the food environment.

I hope these get a lot of support.

II.  Sodium reduction in processed foods.  Health Canada has just announced the results of its study of how well voluntary sodium reduction is working.  The evaluation results are disappointing, and much more needs to be done.  Mandatory reduction, anyone?   

III.  Front-of-package labels.  Dr. Yoni Freedhoff writes that the Canadian food industry does not like what Health Canada is proposing to do about front-of-package labels.

Health organizations want something like this:

The food industry, no surprise, prefers this:

For more about this dispute, see this article from The Globe & Mail.

IV.  Farm-to-school grants. Yoni Freedhoff also writes that Farm-to-Cafeteria Canada is offering $10,000 grants to Canadian Schools to set up such programs.  Details here.