We all knew it was coming. And it is here. We knew it would most likely bring negative attention to the industry. And it did. On April 20, the Institute of Medicine, or IOM, released its report, “Strategies to Reduce Sodium Intake in the United States," which outlines a long-term, collaborative solution to reducing America’s high intake of sodium. The collaboration implies a commitment to action by America’s restaurants.
The IOM report emphasizes the need for “an overall reduction of the level of sodium in the food supply — that is, the level of sodium to which consumers are exposed on a daily basis from processed and restaurant foods.” The report notes that the consumption of sodium added by consumers at the table is negligible, probably about 5 percent of the total intake, and so individual responsibility is not a feasible means of improving health as it relates to sodium. Thus, the restaurant industry, and your restaurant, must be part of the solution to this important public health need.
How important is sodium reduction?
Scientific research shows that sodium consumption is directly related to high blood pressure, which in turn, is related to heart disease, stroke, congestive heart failure and renal disease. The American Heart Association provides the following statistics:
- One out of three adults has high blood pressure (more than 74 million Americans).
- 77 percent of those with high blood pressure are aware of their condition, but only about 45 percent are able to control the condition with medication, nutrition and/or stress reduction.
- In the past 10 years, deaths from high blood pressure have increased 20 percent.
- Direct and indirect costs related to high blood pressure for 2010 are projected at $76.6 billion.
The IOM’s sodium recommendations are based on the compelling research suggesting that “lower sodium intake is a critical public health focus for all Americans."
IOM’s recommendations:
With the premise being that “the goal is clearly not to ban salt use or to make foods unpleasant for consumers, but to begin the process of reducing the excessive addition of salt to processed and restaurant/foodservice menu items.” The recommendations provided in IOM’s report are stated as:
RECOMMENDATION 1: The Food and Drug Administration should expeditiously initiate a process to set mandatory national standards for the sodium content of foods.
RECOMMENDATION 2: The food industry should voluntarily act to reduce the sodium content of foods in advance of the implementation of mandatory standards.
RECOMMENDATION 3: Government agencies, public health and consumer organizations, and the food industry should carry out activities to support the reduction of sodium levels in the food supply.
RECOMMENDATION 4: In tandem with recommendations to reduce the sodium content of the food supply, government agencies, public health and consumer organizations, health professionals,
the health insurance industry, the food industry, and public-private partnerships should conduct augmenting activities to support consumers in reducing sodium intake.
RECOMMENDATION 5: Federal agencies should ensure and enhance monitoring and surveillance relative to sodium intake measurement, salt taste preference, and sodium content of foods, and should
ensure sustained and timely release of data in user-friendly formats.
Voluntary or mandated?
The recommendations clearly include provisions for mandatory compliance, noting that voluntary efforts over the past 40 years have failed to reduce sodium consumption. The report further explains that instead of retracting salt’s generally recognized as safe, or GRAS, status, it would be better to define a safe level. The report does recognize that the recommendations should be implemented over time, explaining, “The goal is to carefully achieve over time, and without the loss of consumers’ acceptability of foods, the 'safe' level of sodium in the diet that is consistent with public health recommendations.”
It is safe to assume that most restaurants do not want to be burdened with legislation regarding the sodium levels of the foods they serve. The National Restaurant Association states that the industry “would have concerns about any potential government mandate that creates a one-size-fits-all rule to ingredient standards or sets arbitrary per item limits that do not reflect the complexity of addressing the nation’s eating habits and improving overall wellness.”
Additionally, the NRA emphasizes that “sodium is essential to both the quality and food safety of menu items. While we support identifying options that provide lower sodium choices for customers, we cannot do so at the risk of food safety or quality issues."
It’s important that all restaurant companies -- large or small -- take this issue, the IOM recommendations, and the potential sodium regulations seriously, especially if the industry wants to avoid more government mandates. In fact, the IOM report thoughtfully expresses the need for a “level playing field,” meaning some restaurants can’t accelerate in reducing sodium while others do nothing. This needs to be an industry initiative.
What should your restaurant do?
Healthy Dining is launching a "Sodium Savvy" campaign to support restaurants in offering a selection of lower-sodium menu options. The Sodium Savvy menu choices will be promoted to the public on HealthyDiningFinder.com. Many Americans are watching their sodium intake and will greatly appreciate restaurants offering lower-sodium choices. In addition, this campaign will provide a proactive, measurable demonstration of the restaurant industry’s efforts in offering lower sodium options.
Almost any restaurant can offer a selection of lower-sodium options. Healthy Dining’s team of registered dietitians are available to provide consultation on how your restaurant can be promoted through HealthyDiningFinder.com and the Sodium Savvy initiative.
For more information on Sodium Savvy and/or how your restaurant can start the process of sodium reduction, contact Healthy Dining at 800-953-3463 (DINE) or Erica@HealthyDiningFinder.com.
Anita Jones-Mueller is the founder and president of Healthy Dining in San Diego. E-mail Anita at Anita@HealthyDiningFinder.com or visit www.HealthyDiningFinder.com.
