NDT-EDUCATIONAL

Salt Levels In Food Still Too High

The dangerously high levels of salt in processed food and restaurant food remain the same despite many efforts from several public and private health agencies to change them, according to new research performed by Northwestern Medicine and the Center for Science in the Public Interest (CSPI).

The finding, published in JAMA Internal Medicine, established that although overall sodium levels of processed foods decreased from 2005 to 2011, the decrease was just 3.5%. Restaurants did not perform well at all, documenting that sodium levels actually rose by 2.6% over the same time frame.

The results suggest that food manufacturers have not made much progress between 2005 and 2011 in decreasing sodium levels in restaurant and packaged foods. The authors suggest that now significant action is required by the Food and Drug Administration in order to decrease sodium content of restaurant and packaged foods. They believe this goal can be achieved slowly over a 10-year period.

 

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