FDA Tackles Salt Levels

New draft voluntary guidelines seek to reduce sodium content in everything from soups to bakery foods.

June 02, 2016

WASHINGTON – This week the U.S. Food and Drug Administration (FDA) proposed voluntary guidelines that would limit the salt content in everything from packaged and prepared foods to restaurant meals.

The FDA issued draft guidance for public comment that provides voluntary sodium reduction targets for the food industry. According to the FDA, the average sodium intake in the U.S. is approximately 3,400 milligrams (mg) per day. The draft short-term (two-year) and long-term (10-year) voluntary targets are intended to help the American public gradually reduce sodium intake to 2,300 mg per day. The targets are also intended to complement many existing efforts by food manufacturers, restaurants and foodservice operations to reduce sodium in foods.

The FDA is especially encouraging adoption by food manufacturers whose products make up a significant portion of national sales in one or more categories and restaurant chains that are national and regional in scope. According to FDA estimates, less than 10% of packaged foods account for more than 80% of sales, and about 50% of every food dollar goes to food consumed outside the home. With this in mind, the draft voluntary guidance also covers common foods served in restaurants and other foodservice establishments.

The Wall Street Journal reports that the new guidelines follow a long-stalled effort by the federal government to tackle sodium consumption as part of its broader healthy-eating initiatives. The news source also notes that a group of 27 food manufacturers, restaurants and grocers have made voluntary changes to reduce sodium levels in foods, including the Kraft Heinz Co., Campbell Soup Co. and Subway.

The FDA encourages feedback from stakeholders on the draft guidance.

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