Mandatory sodium limits for processed foods could be 20 times more effective
than voluntary reduction measures. Linda Cobiac, et al., “Cost-effectiveness of
interventions to reduce dietary salt intake,” Heart, November 2010. Australian
researchers evaluated the public health benefits and cost-effectiveness of four
possible strategies for reducing dietary salt: (i) the current Australian program
that provides incentives for food manufacturers to voluntarily reduce sodium in
their processed foods, (ii) a government mandate to moderate salt in processed
foods, (iii) dietary advice for people at increased risk of cardiovascular disease,
and (iv) dietary advice for anyone at high risk.

Writing that “dietary advice targeting individuals is not cost-effective,” the study’s authors concluded that programs which “encourage the food industry to reduce salt in processed foods are highly recommended for improving population health and reducing health sector spending in the long term.” They suggested, however, that “regulatory action from government may be needed to achieve the potential of significant improvements in population health.”

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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