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Summary
Pages 1-16

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From page 1...
... Further, food industry (defined as both the processing and restaurant/foodservice sectors) efforts to voluntarily reduce the sodium content of the food supply face obstacles, are not consistently undertaken by all, are not readily sustained, and have proven unsuccessful in lowering overall sodium intake.
From page 2...
... Clearly, efforts to reduce the sodium content of the food supply are needed to improve public health. However, food industry representatives indicate that they cannot sell or serve products that are less palatable than those of their higher-sodium competitors; food flavor is the major determinant of food choice and usually overrides other factors that influence food selection.
From page 3...
... It explored knowledge about sensory preferences for salt and its role in modulating overall food flavor, key factors in strategies to reduce sodium intake. Preservation and physical property roles of sodium in food were reviewed.
From page 4...
... : Provision of Point-of-Purchase Information Consider options and Regarding Sodium Content unintended consequences • Economic Incentives • Technological Advances • Leverage from Food Procurement and Assistance Programs • Regulatory Options • Role of Consumers Monitoring and Surveillance RECOMMENDED Next Steps and STRATEGIES Research Needs (Chapter 9) FIGURE S-1 Committee's approach to identifying recommended strategies to reduce sodium intake of the U.S.
From page 5...
... NOTES: Analyzed using one-day mean intake data for the National Health and Figure S-2 & 2-13.eps Nutrition Examination Survey (NHANES) 2003–2006 to be consistent with earlier analyses and age-adjusted to the 2000 Census; includes salt used in cooking and food preparation, but not salt added to food at the table.
From page 6...
... 2003–2006 to be consistent with earlier analyses and age-adjusted to the 2000 Census; includes salt used in cooking and food preparation, but not salt added to food at the table; one-day mean intakes calculated using the population proportion method. kcal = calorie; mg = milligram.
From page 7...
... SOURCE: NCHS, 2009. awareness campaigns, efforts to motivate consumers, and requests to the food industry to support these activities by marketing lower-sodium alternative products and voluntarily lowering the sodium content of its products.
From page 8...
... Restaurant/foodservice operations -- which contribute a significant amount of sodium to the American diet -- have undertaken few organized efforts to reduce the sodium content of menu items. The reasons are believed to include the diverse nature of the operations coupled with little motivation to modify menu items to retain their appeal while reducing the salt content.
From page 9...
... The starting point for use of the available regulatory tools is the conclusion first voiced in 1979 that salt -- given the levels at which it is currently added to the food supply -- is no longer a substance for which there is a reasonable certainty of no harm. However, rather than revoke the status of salt as a GRAS food substance, the committee recommends activities to modify the conditions under which salt added to foods can remain GRAS and by which total levels of sodium in the food supply can be reduced.
From page 10...
... (2.1) Food manufacturers and restaurant/foodservice operators should vol untarily accelerate and broaden efforts to reduce sodium in processed foods and menu items, respectively.
From page 11...
... RECOMMENDATION 4 In tandem with recommendations to reduce the sodium content of the food supply, government agencies, public health and consumer organizations, health profes sionals, the health insurance industry, the food industry, and public-private part nerships should conduct augmenting activities to support consumers in reducing sodium intake.
From page 12...
... It will require considerable information gathering, detailed input from stakeholders, in-depth analysis of the food supply, use of simulation modeling of the effect of different levels of sodium content on total intake, examination of consumer eating behaviors, adjustments for food safety concerns, and studies of economic impact and potential unintended consequences. This will require resources and time, and it
From page 13...
... In the interim, voluntary strategies could achieve meaningful reductions of sodium intake prior to implementation of mandatory standards for levels of salt added to foods by manufacturers and restaurant/foodservice operators. While identifying these strategies as important interim steps, the committee underscores that experience indicates that voluntary standards will not be sufficient to provide adequate breadth and sustainability of reductions and do not guarantee the level playing field that is important to realizing meaningful sodium reduction in the food supply.
From page 14...
... increasing consumer understanding of the importance of elevated blood pressure as a public health problem and the value to health of reducing sodium beginning at the earliest ages and continuing throughout the lifespan; (2) increasing consumer understanding of the ubiquitous nature of sodium in the food supply and the importance of supporting government and industry activities to reduce sodium in foods; (3)
From page 15...
... Other implementation factors address practices to reduce sodium content of processed foods and menu items and the factors important to a national campaign targeted to consumers. Both areas are seen as appropriate for targeted public-private partnerships.


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