Health Canada recently issued “Guidance for the Food Industry on Reducing Sodium in Processed Foods” as part of its effort “to help Canadians achieve the average sodium intake goal of 2300 mg per day by 2016.” According to Health Canada, which developed the voluntary guidance after receiving “significant input” from stakeholders, the benchmark sodium levels aim to help food manufacturers gradually reformulate their products to meet the nation’s sodium-reduction goals. To that end, the agency calculated the Sales Weighted Average (SWA) sodium content in milligrams per 100 grams “using the sodium levels of the products within a category weighted by their Canadian volume market share in kilograms (kg).” The 2016 proposed SWA sodium levels were then established “by reducing the baseline SWA sodium content by approximately 25% to 30%.” “The phased levels typically represent, respectively, 1/3 and 2/3 of the reduction required to meet the 2016 guiding benchmark SWA levels…
Tag Archives salt/sodium
A recent study has claimed that sodium intake exceeding the 1,500 mg per day recommended by the American Heart Association (AHA) was “associated with an increased risk of stroke independent of vascular risk factors.” Hannah Gardener, et al., “Dietary Sodium and Risk of Stroke in the Northern Manhattan Study,” Stroke, April 2012. Researchers evidently relied on data from 2,657 Northern Manhattan Study participants, of whom only 12 percent met the AHA-recommended levels for sodium. In particular, the 21 percent of subjects who consumed more than 4,000 mg sodium daily based on self-reported food surveys had an increased risk of stroke compared with those who consumed less than 1500 mg. Although the study authors also identified “a 17 percent relative increase in the hazard of stroke for every 500-mg/day increase in dietary sodium intake,” their findings did not suggest “a linear dose-response relationship between sodium consumption and stroke risk.” “Our study…
The Broadcasting Authority of Ireland (BAI) has announced a public consultation regarding draft commercial codes that would prohibit the advertising of foods high in fat, sugar and salt (HFSS) during TV programs where more than 50 percent of viewers are younger than age 18. According to a March 30, 2012, BAI press release, the consultation considers new drafts of the General Commercial Communications Code and Children’s Commercial Communications Code, the latter of which currently makes commercials, sponsorships and other product placements “of particular interest to children, or those broadcast during children’s program[s],… responsible in their messaging and portrayal of food and drink to those aged under 18.” Drafted after receiving more than 226 submissions from a previous consultation, the proposed codes would specifically regulate advertisements for HFSS products as well as adopt a “nutrient profiling model” “to assess the nutritional profile of food and non-alcoholic drink.” In particular, the draft…
Scottish Health Minister Michael Matheson has reportedly written to U.K. Health Secretary Andrew Lansley, urging him to support a ban on all TV advertising for foods high in fat, sugar and salt (HFSS) before the 9 p.m. watershed. According to media sources, Matheson cited OfCom studies allegedly indicating that, while children’s broadcasting adheres to strict advertising restrictions, young viewers were still seeing ads for HFSS foods during programs intended for older audiences such as talent shows. “Broadcast advertising influences the choices made by children and can shape their attitudes to food as they grow into adulthood,” Matheson was quoted as saying. “Tackling obesity and encouraging people to make healthier life choices is one of the most important things we can do to improve the health of our nation.” Although the initiative has since been lauded by groups like the National Heart Forum and British Medical Association, it has also drawn…
A meta-analysis of prospective studies has reportedly concluded that “dietary salt intake was directly associated with a risk of gastric cancer…, with progressively increasing risk across consumption levels.” Lanfranco D’Elia, et al., “Habitual Salt Intake and Risk of Gastric Cancer: A Meta-analysis of Prospective Studies,” Clinical Nutrition, January 2012. Researchers apparently conducted a pooled analysis using seven adult-population studies that provided data from 10 cohorts, as well as additional analyses on “the effect of salt-rich foods on the rate of gastric cancer.” The meta-analysis overall involved information from dietary questionnaires completed by 268,718 participants from four countries. According to researchers, their findings indicated “a graded positive association between salt consumption and incidence of gastric cancer,” with “high” and “moderately high” salt intake associated with 68 percent and 41 percent “greater risk of gastric cancer, respectively, compared with ‘low’ salt consumption.” In addition, the meta-analysis purportedly revealed “a statistically significant positive…
The Centers for Disease Control and Prevention (CDC) has dedicated its February 2012 issue of Vital Signs to reducing population salt intake, claiming that nine out of 10 Americans ages 2 years or older consume more sodium than recommended for a healthy diet. Noting that too much dietary sodium can result in high blood pressure leading to an increased risk of heart disease and stroke, CDC reports that the average adult consumes approximately 3,300 milligrams daily, some 1,000 mg more than the recommended amount for adults. According to Vital Signs, approximately 65 percent of dietary sodium comes from processed foods bought in retail stores and approximately 25 percent from foods prepared in restaurants. More than 40 percent is reportedly linked to “breads and rolls, cold cuts and cured meats such as deli or packaged ham or turkey, pizza, fresh and processed poultry, soups, sandwiches such as cheeseburgers, cheese, pasta dishes…
The European Parliament has reportedly vetoed a European Commission (EC) proposal that would have permitted reformulated food products to display “percent less” claims pertaining to their fat, salt and sugar contents. According to a February 2, 2012, press release, the rejected changes to Annex of EC Regulation 1924/2006 “would have allowed, for example, a ‘15% less sugar’ claim, which would be based on a previous formulation of the same product,” as well as a “No added salt/sodium” claim. The 393 members of Parliament (MEPs) who voted against the proposal apparently argued that products with such claims “could misleadingly appear healthier” than those with labels indicating a reduced level of sugar, salt or fat. Under current EU legislation, a reduced nutrient claim “may only be made where the reduction in content is at least 30% compared to a similar product, except . . . for sodium, or the equivalent value for salt,…
During a recent discussion about family and childhood nutrition sponsored by the Brussels-based think-tank Friends of Europe, the World Health Organization’s representative to the European Union reportedly called for imposing steep taxes on salty and sugary foods to address excessive eating. Roberto Bertollini apparently claimed that the campaign against tobacco, including high taxes and government regulation of tobacco use and advertising, provides a model to address increasing rates of obesity. He also called for restrictions on junk-food advertising and government efforts to promote healthy eating habits and exercise. Others participating in the forum reportedly suggested that parents and schools play a role in getting children to adopt healthier lifestyles. See EurActiv, December 6, 2011.
The American Public Health Association (APHA) has reportedly passed a resolution asking the Food and Drug Administration (FDA) to revoke salt’s status as a generally recognized as safe (GRAS) substance within one year. According to the resolution, which was unanimously approved during APHA’s 139th Annual Meeting in Washington, D.C., the revocation of salt’s GRAS status would pave the way for FDA regulation and “substantially improve the cardiovascular health of the American public.” Among other things, the resolution recommends that FDA (i) establish a schedule for food manufacturers and preparers to progressively lower sodium levels by 75 percent within the next 10 years; (ii) require front-of-package labels that clearly identify whether products contain high-, medium- or low-sodium levels; and (iii) require the food industry to use 2,300 milligrams (mg) as the current standard of calculating sodium daily values in processed foods and lower the daily values to 1,500 mg by 2017.…
The Food and Drug Administration (FDA), Centers for Disease Control and Prevention, Food Safety and Inspection Service (FSIS), Agricultural Research Service, and Center for Nutrition Policy and Promotion have announced a public meeting to discuss approaches to reduce sodium consumption. The November 10, 2011, public meeting in Silver Spring, Maryland, will provide a forum for the agencies to hear directly from interested parties and will help inform possible future regulation. Comments are requested by November 29. FDA and FSIS had previously requested “comments, data, and evidence relevant to the dietary intake of sodium as well as current and emerging approaches designed to promote sodium reduction.” Additional details about the open dockets on dietary sodium intake appear in Issue 409 of this Update. See Federal Register, October 12, 2011.
