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The FDA has set new targets for reducing salt in the food industry.

Of Department of Food and Medicine The food industry on Wednesday set new guidelines for reducing salt in processed and packaged foods such as margarine and hash browns, noting the “chronic disease burden” across the country.

The Final Guide targets 163 food categories of processed, packaged and processed foods and offers voluntary, short-term goals to reduce people’s salt intake.

The goal is to reduce the average salt intake from about 400,400 mg to 3,000 mg over the next 2.5 years, a reduction of about 12%.

“As a nation, we are facing a growing epidemic of prevention, food-related conditions such as heart disease, diabetes and obesity, and agency work in this area has become even more important.” FDA Acting Commissioner Dr. Janet Woodcock and Susan Maine, director of the Center for Food Safety and Applied Nutrition, said in a statement.

Limiting certain nutrients, such as sodium, in our diet plays a key role in preventing diseases such as hypertension and heart disease that disproportionately affect ethnic and racial minority groups. These diseases result in the loss of thousands of lives and billions in annual healthcare costs.

The low average salt intake will still exceed the recommended dose of 2,300 mg per day for people 14 and older, but FDA He noted that even a small reduction can significantly reduce the risk of foodborne illness.

People use 50% more sodium than recommended. FDA He added that more than 95% of children between the ages of 2 and 13 use too much salt.

Most salt comes from packaged, processed and restaurant meals – making it difficult for people to reduce their sodium intake.

The recipe includes cream cheese, salad dressing, shielded vegetables, instant potatoes, restaurant soup, soy sauce, gravy, ketchup, instant cereal, white bread, donuts and hot dogs.

Of FDA He said changes in the overall food supply would make low-sodium options more accessible and reduce salt intake even if people did not change their eating habits.

The agency said it plans to gradually reduce the amount of salt in food supplies so that it has time to adjust to people’s tastes. He noted that similar voluntary, gradual methods have worked in other countries, including Canada and the United Kingdom.

Federal regulators initially proposed reducing salt intake in 2016. Some companies in the food industry have already tried to lower sodium levels in their products, but FDA He said that more cooperation was needed from the industry.

The Food Industry Association (FMI) said it welcomed it. FDADecide to increase the amount of time for businesses to reach new guidelines and targets to reduce salt content by 2.5 years.

“The food industry is working tirelessly to provide a healthy, accessible and nutritious consumer market with information to support healthy eating patterns for all consumers,” FMI said in a statement. ”

Meanwhile, the American Frozen Food Institute said its members already offer a range of low-salt products, whether they are low in sodium or lightly salted or have no salt option.

However, some food companies have resisted low salt targets, although there is growing scientific evidence in support of federal guidelines on sodium, says Dr. Darush Muzaffarin, dean of Tufts University’s Friedman School of Nutrition Science and Policy. Told the Associated Press.

According to a study published last month, researchers in China have found that people who use salt substitutes with low sodium levels are more likely to have strokes and major heart attacks.

A 2019 report from the National Academy of Sciences, Engineering and Medicine found that the recommended limit on sodium is associated with a lower risk of chronic disease.

Of FDA Consumers can read Chinese food restaurants to reduce their salt intake, opt for low-sodium options, ask Chinese restaurants for nutrition information and ask their health care providers for nutrition, he said. You can get advice on recommendations.

۔ The story is partly based on wire service reports.

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