The U.S. Food and Drug Administration on Wednesday issued draft guidelines for the food industry to reduce the amount of sodium in the meals and snacks Americans eat every day.
While the guidelines are voluntary, the goal is to offer restaurants, manufacturers and others across the foodservice industry both short-term and long-term goals to bring down salt levels, something many across the industry are already trying to do.
The FDA said that Americans consume almost 50 percent more sodium than what is recommended by most experts. Intake should be limited to no more than 2,300 milligrams per day. Currently, however, Americans consume about 3,400 milligrams per day.
One in three Americans has high blood pressure, which has been linked to high-sodium diets and is a risk factor for heart disease and stroke. For African Americans, that rate is double, and includes one in 10 children between the ages of 8 and 17, the agency said.
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The FDA estimates that about 75 percent of total sodium intake comes from processed and prepared foods, not the salt shaker. Without an overall reduction in sodium across the food supply, consumers aren’t going to be able to meet the recommended dietary limits.
“Many Americans want to reduce sodium in their diets, but that’s hard to do when much of it is in everyday products we buy in stores and restaurants,” said Sylvia Burwell, secretary of Health and Human Services, in a statement. “Today’s announcement is about putting power back in the hands of consumers, so that they can better control how much salt is in the food they eat and improve their health.”
The draft guidelines, which are open to public comment, propose “feasible” reductions across about 150 food categories, from salad dressings and gravy to fried potatoes and pizza.
The FDA would like to see Americans reduce sodium intake to 3,000 milligrams per day within the next two years, and then to reach the 2,300 milligram target within 10 years.
Weighting the guidelines toward food items in restaurants that are the most popular, for example, the guidelines propose reducing the sodium levels in salad dressings from a mean of about 965 milligrams per 100 grams to about 880 milligrams within two years and to 590 milligrams over the next decade.
Sodium levels in fried, seasoned potatoes would drop from a mean of 385 milligrams to 310 milligrams over two years and to 190 milligrams over the next decade.
Pizza made with meat, seafood or poultry toppings should move from about 523 milligrams per 100 grams to 460 milligrams over the short term, and to 310 milligrams over 10 years.
The guidelines don’t offer details on how to reduce sodium, but noted that scientific literature is widely available. The guidelines also add that, in light of the goal of better public health, reformulation strategies should not include adding sugars.
In a statement, the National Restaurant Association said it is reviewing the draft to assess next steps for members.
In a statement, Joan McGlockton, the NRA’s vice president, food policy and industry affairs, argued that the restaurant industry is already taking an active role in helping Americans live more healthfully by giving them options to make better choices. That commitment has included the addition of many lower-in-sodium options.
“These efforts are challenged by consumer preference, limited technology and acceptable lower-sodium options that take into account taste, quality and safety,” she added. “In addition, availability and feasibility depends on many factors, such as consumer expectations, the type of food, the product’s taste profile and the restaurant’s format.”
Still, McGlockton said the NRA remains committed to providing consumers with nutrition information.
“We joined forces with more than 70 public health and stakeholder groups to advocate for a national uniform nutrition-disclosure standard so that anyone dining out can have clear, easy-to-use nutrition information at the point of ordering,” she said. “Through this new federal menu-labeling standard, restaurant guests will have access to sodium and other nutrition information to help them inform their choices.”
Contact Lisa Jennings at [email protected]
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