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The Honolulu Advertiser
Posted on: Wednesday, November 21, 2007

FDA can play a role in sodium reduction plan

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It's not quite the news you want to hear around Thanksgiving, but the facts are sobering. Americans consume more than double the amount of salt they should for a healthy diet. The Center for Science in the Public Interest reports a growing consensus that salt consumption is now one of the biggest threats to public health. One in three Americans has high blood pressure, which is linked to salt consumption, with hypertension the leading cause of heart attacks strokes and kidney failure, The Associated Press reported.

Now the good news. Rising concern over our sodium-rich diet has prompted key meetings that could yield promising results. Public health advocates, physicians and others will meet next week with Food and Drug Administration officials to press the agency to require food makers to reduce the amount of sodium in foods.

Just last month, the CSPI met with food industry leaders to find ways to cut sodium. "We could easily take 18 to 20 percent out of food without consumers knowing," ConAgra Foods nutrition manager, Patty Packard told the AP. ConAgra has started down the right path, reducing sodium levels in its popular brands aimed at children, including Chef Boyardee products.

The American Medical Association reported that cutting salt in processed and restaurant food in half within the next decade could save 150,000 lives each.

It's now up to the FDA to fuel momentum behind smart changes to benefit public health. That should include sensible sodium guidelines, clear labeling requirements and continued education about the health effects of a high-sodium diet. Public health advocates, the food industry and government must work together to ensure Americans get that very important message — and to see to it that they have food choices that allow them to make healthy decisions.

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