FDA Wants To Cut Sodium In Food

Posted: Jun 2 2016, 8:05am CDT | by , in News | Latest Science News

 
FDA Wants to Cut Sodium in Food
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  • FDA to cut Sodium Chloride in Food found in Eateries and Supermarkets

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The FDA is to lay down the law as far as nutritional guidelines are concerned. It will cut down on the sodium chloride content in food found in eateries and supermarkets.

All the way from frozen pizzas to soup cans and cold cuts, salsa dips and hamburgers, the Standard American Diet (SAD) is depressingly high in salt. That is why the FDA has finally put its foot down. It is on a mission to reduce salt intake among Americans by a third thus warding off chances of cardiac arrest and strokes.

The guidelines drafted by the FDA are giving big restaurants and packaged goods manufacturers a deadline within which to reduce the salt in the foodstuff they churn out.

The short term target is a reduction within two years. As for the long term plan, it extends to a decade. Most of the food we are talking about is processed and packaged.

Then there is food that is prepared from separate ingredients in the kitchens of restaurants. While lower sodium levels are a must, if the diners so wish, they could add some salt as per their taste preference later on.

The only problem is that the more sodium there is in your food, the more are your chances of contracting high blood pressure and other CV diseases. Average salt consumption will be slashed from 3400 mg per day to 2300 mg per day.

Most Americans eat double the amount of salt they should be consuming for salubrious health. Such food companies as Campbell Soup, General Mills, and Kraft Heinz have already acted on the low-salt trend by cutting salt levels in the foodstuff they manufacture.

The FDA wants to take the public into confidence in this regard. It will not act in a high-handed and dictatorial manner. Instead it will confer with the people regarding salt consumption.

The food industry is not going to take it sitting down. It will most likely challenge the FDA’s guidelines. There are harmful effects that ensue from eating too little salt too.

Thus a delicate balance will have to be struck between an excess and a dearth of this ingredient which lends taste to food. Over 150 categories of food have been identified for the FDA project up until now.

Such foodstuff as salad dressing and wheat bread figure among the many eatable goods. The National Restaurant Association will review the guidelines given by the FDA and lend its two cents worth of advice on the changes that it deems to be too stringent.

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<a href="/latest_stories/all/all/20" rel="author">Sumayah Aamir</a>
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