The amount of salt consumed by Americans is a major public health issue. High salt intake has been linked to an increase in blood pressure and an increased risk for cardiovascular disease, including heart disease and stroke. To reduce these risks, consumers should reduce salt intake. In order to make these healthier choices, consumers need easily understood, clear information about the salt content of food and the safety thereof. However, given that the major source of excess dietary sodium is from the ingestion of processed foods, action must be taken to ensure that unhealthy amounts of sodium are not added during food processing.
Without change in the current labeling and amounts of sodium in processed food, those who desire to make changes will continue to have difficulty doing so and more Americans will be harmed by high blood pressure, heart disease and stroke. Read more from ASTHO's 2008 Comments on sodium reduction.
ASTHO Commends Companies for Committing to Reduce Salt in the American Diet
In April 2010, the Association of State and Territorial Health Officials joined its partners in the National Salt Reduction Initiative (NSRI) in commending the 16 food and restaurant companies that publicly committed to helping people stay healthy by reducing the level of salt in their products. The companies have taken an important first step in an effort that could ultimately save tens of thousands of lives.
“Reducing sodium intake is a major component of lowering the rates of heart disease and stroke in this nation,” said ASTHO Prevention Policy Committee Chair Susan Cooper, MSN, RN, Tennessee Health Commissioner. “Public health stands ready to work with the food industry, government, professional organizations and others to make this a successful effort.”
Through a 2009 position statement, ASTHO committed to urging the FDA to revisit its current regulation of sodium. ASTHO also supports limiting sodium in foods served in schools, government cafeterias, prisons, hospitals, and government- sponsored meetings as well as the use of warning labels on high-sodium foods or on supermarket shelves or on placards.
ASTHO has urged companies to lower the sodium content of processed, manufactured, and restaurant foods by 50% over the next decade and to increase the selection of low-sodium foods.
More on sodium and its effects on health
Also visit http://www.cdc.gov/salt