CHICAGO As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
In its latest "National Eating Trends" report, market research firm The NPD Group found that while concern about sodium content has risen in recent years, consumption of low-sodium and sodium-free foods has declined. As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
“In my 30 years of observing Americans’ eating behaviors, there is often a gap between what consumers say and what they do,” said Harry Balzer, chief industry analyst for the Chicago-based NPD Group. “It’s easier to aspire to a positive behavior than to actually do it.”As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
NPD also pointed out that consumers' sodium concerns as well as their consumption of low-sodium foods are both lower today than they were around two decades ago. As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
In the mid to late 1980s, more than 40 percent of participants in NPD's ongoing eating trends research were concerned about sodium. That figure fell to about 25 percent in 2000, but crept up to 30 percent in 2009.As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
Meanwhile, annual per-capita "eatings" of low-sodium or sodium-free foods peaked in 1993, hitting 84. In 2009, consumption of those foods stood at 40, NPD found.As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
Nevertheless, separate findings from NPD indicated that concern about sodium would increase over the next decade. That report, “A Look into The Future of Eating,” found the number of consumers believing people who serve foods with salt should be very cautious about doing so is projected to increase 14 percent by 2018.As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
Restaurants are already responding to consumers' growing awareness of sodium. Earlier this week, Subway, Starbucks, Au Bon Pain and Uno Chicago Grill each committed to reducing sodium content in their products as part of the National Salt Reduction Initiative, a public-private partnership created to cut salt consumption by 25 percent over the next five years.As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
The National Restaurant Association has voiced support for voluntary efforts by restaurants to reduce sodium in their menu items. However, a recent report by the Institute of Medicine has recommended federal regulation of the sodium content in prepared and restaurants foods. As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
Medical experts say that increased levels of sodium in one’s diet can lead to high blood pressure, heart disease and strokes. The recommended daily intake of sodium for adults ranges between 1,500 and 2,300 milligrams. As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
EARLIER:As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
Contact Elissa Elan at [email protected].As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.
As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating.