Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Report released to reduce salt in processed food
Stillwater, Okla. – April 23, 2010
The Institute of Medicine released a report by an expert committee recommending the Food and Drug Administration set standards for salt added to processed foods and prepared meals.
The report indicates Americans, on average, consume 50 percent more sodium than the maximum amount that is recommended. When compared to the amounts considered adequate for daily consumption, the level of sodium being consumed by Americans equates to almost 125 percent the levels recommended.
“The committee’s task was to consider what would be the best means to reduce sodium levels in the U.S. diet,” said Christina DeWitt, FAPC food chemist. “It was determined that voluntary methods would not be sufficient as there had been more than 40 years of voluntary efforts to reduce sodium, and data clearly shows in that time period sodium intake rose steadily over a period of years and has remained steady at the current levels for nearly a decade.”
The committee also reviewed the sources of sodium when making its recommendations. The research reviewed by the committee indicated most sodium in the diet is found in the processed foods and prepared meals Americans purchase in grocery stores and restaurants, DeWitt said.
“The report cites industry has made many efforts to reduce sodium, but in a hearing before the committee by industry representatives, it was clearly illustrated that efforts to reduce sodium was many times thwarted by industry lacking a ‘level playing field’ with higher level sodium products,” DeWitt said.
It also was noted anecdotally that current regulations for claims placed on products with reduced or lower sodium make it difficult for industry to create products that are not obviously different in flavor to the consumer when compared to their higher sodium counterpart.
It was suggested claims of “reduced” or “low” sodium now send “red flags” to the consumer causing them to equate those products with “poor” taste. The committee’s solution was to suggest the FDA set standards for the salt added to foods to “level the playing field” for sodium reduction efforts.
In addition, because the consumer easily notes large reductions in sodium, it was suggested by the committee that sodium reductions be done gradually, DeWitt said.
“The report cited research that indicates, depending on the product, small reductions can often be made without consumers noticing a difference in product flavor,” she said. “The report, therefore, suggests the best way to reduce the sodium levels consumed in the U.S. is to set standards for the salt added to processed and prepared meals and reduce the salt allowed in a step-wise gradual manner.”
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CONTACT:
Christina DeWitt
Robert M. Kerr Food & Agricultural Products Center
125 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: christina.dewitt@okstate.edu
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
