The president of the Institute of Food Technologists (IFT) has rejected US proposals for a mandatory reduction in salt levels in processed foods on the grounds that they are not based on scientific evidence.
The Dietary Guidelines for Americans are currently being revised, and sodium intake, sweetened drinks, and dairy alternatives are some of the topics of discussion, according to the American Society for Nutrition.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that “confirm the potentially detrimental effects of a high dietary salt intake”.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.