Salt Levels in Food Still Dangerously High6 years, 1 month ago
Posted on Jun 18, 2013, 6 a.m.
The amount of salt in processed food and food from fast food restaurants is still at dangerously high levels, say researchers.
The salt content of processed and fast food remains dangerously high, say researchers from Northwestern University. Stephen Havas, M.D., corresponding author of the paper and a research professor of preventive medicine at Northwestern University Feinberg School of Medicine, and colleagues assessed the sodium content in selected processed foods and in fast-food restaurants in 2005, 2008, and 2011. Results showed that between 2005 and 2011, the sodium content in 402 processed foods declined by approximately 3.5%, however the sodium content in 78 fast-food restaurant products increased by 2.6%. Furthermore, some products showed decreases of at least 30%, but a greater number of products showed increases of at least 30%. Therefore salt levels have remained virtually unchanged over the last 6-years, despite numerous calls for the food industry to voluntarily reduce sodium levels. "The voluntary approach has failed," said Dr Havas.”This issue will not go away unless the government steps in to protect the public. The amount of sodium in our food supply needs to be regulated."
Michael F Jacobson, Stephen Havas, Robert McCarter. Changes in sodium levels in processed and restaurant foods, 2005 to 2011.JAMA Intern Med. 2013 May 13. [Epub ahead of print]