FDA releases new guidance to cut down salt in U.S. foods

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Food and Drug Administration released New guidance on Wednesday is asking manufacturers of “processed, packaged and prepared foods” to reduce the amount of sodium in their products.

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why it matters: High sodium consumption can lead to more serious heart disease and high blood pressure. The FDA says Americans consume “far more sodium than is recommended,” and the guidance is an effort to encourage people to cut back on the amount of salt they consume.

  • The FDA states that more than 70% of sodium intake comes from sodium added during food manufacturing and commercial food preparation.

By numbers: In the US, more than four out of 10 adults have high blood pressure, and the figures are worse for people of color, according to Department of Health and Human Services.

  • About six out of 10 black adults have high blood pressure.

state of play: The FDA says the goal is for people to voluntarily reduce their sodium consumption to 3,000 milligrams daily over the next two and a half years, while Americans consume an average of 3,400 milligrams daily.

  • This still exceeds the official recommendation of 2,300 milligrams a day, but the agency states that “the 2.5-year goals aim to balance the need for widespread and gradual reductions in sodium and those that are publicly available on the technical and market limits on sodium.” known constraints of reduction and improvement.”

What are they saying: “We need to go as a nation where we not only react to health scares but work hard to prevent them. This requires thinking about the food we eat – or better Say, the food we don’t. With the FDA’s new recommendations, we move a step closer to improving health outcomes,” said HHS Secretary Javier Becerra.

  • “The human and economic costs of diet-related diseases are staggering. Hundreds of thousands of Americans die each year from chronic disease related to poor nutrition, and by some estimates, the total economic cost is up to a trillion dollars per year.”
  • “Improving the quality of food and nutrition is not only important for promoting individual health outcomes – it is an essential step toward tackling widening health inequalities.”
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