Blog Page
Monday March 25, 2019

okw news logo

OKW News | South East Oklahoma Latest News

Lowering Sodium in the Food Supply Featured

Written by  Saturday, 11 June 2016 22:04
Rate this item
(0 votes)

According to the Food and Drug Administration, he majority of sodium consumed comes from processed and prepared foods, not the salt shaker. This makes it difficult for all of us to control how much sodium we consume.


Some companies have reduced sodium in certain foods, but many foods continue to contribute to high sodium intake, especially processed and prepared foods, including foods eaten away from home.


Public Health Need

   Americans consume on average 3,400 milligrams (mg) of sodium per day—nearly 50 percent more than the 2,300 mg limit recommended by federal guidelines.

   Most children and adolescents also eat more than is recommended, ranging from 2,900 mg per day for children 6 to 10 years of age to 3,700 mg per day for teens ages 14 to 18 years.


Too much sodium can raise blood pressure, which is a major risk factor for heart disease and stroke.


One in three Americans adults has high blood pressure, and that number increases to almost one in two for African American adults. Additionally, one in 10 children has high blood pressure.


Reducing sodium intake has the potential to prevent hundreds of thousands of premature deaths and illnesses in a decade.


The Science

The totality of scientific evidence, as reviewed by many well-respected scientific organizations, supports lowering sodium consumption from current levels.

 High blood pressure, which has been linked to diets high in sodium, is a major risk factor for heart disease and stroke.


FDA’s goal to reduce sodium intake is consistent with the 2015 Dietary Guidelines Advisory Committee (DGAC) report, Healthy People 2020, and the two Institute of Medicine reports on sodium.


In addition, some but not all studies have found that a higher sodium intake is associated with a higher risk of cardiovascular disease and that a lower sodium intake is associated with lower risk of cardiovascular disease. Analyses of intervention trials of sodium reduction aimed at blood pressure have observed fewer events of cardiovascular disease as well.


The science supporting the relationship between sodium reduction and health is clear: When sodium intake increases, blood pressure increases, and high blood pressure is a major risk factor for heart disease and stroke – two leading causes of death in the U.S. (CDC has compiled a number of key studies, which continue to support the benefits of sodium reduction in lowering blood pressure. In some of these studies, researchers have estimated lowering U.S. sodium intake by about 40 percent over the next decade could save 500,000 lives and nearly $100 billion in healthcare costs.)


FDA Approach

FDA is issuing for public comment draft voluntary targets for reducing sodium in commercially processed and prepared food both in the short-term (2 year) and over the long-term (10 year).


The FDA wants to work with food companies and restaurants to gradually adjust sodium levels in food.


Voluntary guidelines provide FDA with greater flexibility to adjust these guidelines as new information becomes available and as the food supply evolves.


FDA’s approach supports sodium reduction efforts already made by industry, provides common targets for defining and measuring progress, and provides companies with the flexibility and time to innovate using emerging science on sodium reduction technologies.


Based on estimates using National Health and Nutrition Examination Survey (NHANES) data, if the food industry adjusts sodium levels in food based on FDA’s targets, we expect the short-term (2 year) targets for sodium content in food would reduce sodium consumption to about 3,000 mg per day, and that the long-term (10 year) targets would reduce sodium consumption to about 2,300 mg per day.


FDA is providing 90 days for comment on the short-term targets and 150 days for comment on the long-term targets.


There are 16 overarching categories with individual targets for about 150 subcategories of food in recognition that a one-size approach does not fit all.

To achieve a significant impact, the FDA is especially encouraging adoption by food manufacturers whose products make up a significant proportion of national sales in one or more categories and restaurant chains that are national and regional in scope.


The targets take into consideration the many functions of sodium in food, including taste, texture, microbial safety, and stability. FDA is seeking input from the industry on challenges posed by sodium reduction given the many functions of sodium in foods.


FDA’s approach encourages a level playing field by setting voluntary targets for both processed and restaurant foods.


The targets do not address naturally occurring sodium or salt that individuals add to their food.

David Deaton

Digital Editor at Oklahoma Welcome

Google +

Latest Events

The LeFlore County Republican’s meeting
Thu Mar 28 @ 7:00PM - 09:00PM
Cooking with the C's Chili Cook Off
Wed Apr 10 @ 8:00AM - 05:00PM