IOM Announces Briefing to Unveil Report on Salt Reduction Strategies

The Institute of Medicine (IOM) has announced an April 21, 2010, briefing to release the findings of its Strategies to Reduce Sodium Intake Committee, which investigated various means “that could be employed to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans.” To be held at the National Press Club in Washington, D.C., the 10 a.m. briefing will also include a live audio webcast.

The IOM committee includes experts associated with the Culinary Institute of America at Greystone; Dana-Farber Cancer Institute; Georgetown University School of Medicine; Kraft Foods; Johns Hopkins Bloomberg School of Public Health; Mathematic Policy Research, Inc.; Monell Chemical Senses Center; National Institutes of Health; New York City Department of Health and Mental Hygiene; Oklahoma State University; University of California, Hastings College of Law; University of Cincinnati; and RTI International. Its forthcoming report “may address a range of focal points including but not limited to (i) actions by food manufacturers such as new product development and food reformulation, (ii) actions at the government level such as special initiatives and regulatory or legislative options, and (iii) actions by public health professionals and consumer educators.” In addition, “Attention will be given to fostering innovation and, as appropriate, exploring public-private partnerships and other creative solutions.”

Meanwhile, New York University Professor Marion Nestle has drawn attention to the “long-awaited” report in an April 14 Food Politics blog post, noting that “[t]he great majority, perhaps 80%, of the salt in the U.S. diets comes from processed and pre-prepared foods.” As Nestle opines, “If salt is to be lowered, the processed food and restaurant industries must do it. Just about everyone agrees that salt reduction has to occur gradually and across the board.”