| The Centers for Disease Control and Prevention (CDC), in its March 26, 2009 issue of the “Mortality and Morbidity Weekly Report,” cites data suggesting the majority of Americans over age 20 should limit the amount of sodium they consume daily to 1,500 mg to prevent and reduce high blood pressure. “In light of new data from the CDC, which show that 69% of adults are salt-sensitive, the need to reduce sodium consumption has become an even higher priority for our country’s health,” says Linda Van Horn, chair, Nutrition Committee of the American Heart Association (AHA), Dallas, and professor of preventive medicine, Feinberg School of Medicine, Northwestern University, Chicago. As a result, AHA is working with federal agencies to identify strategies to reduce the amount of sodium in the food supply. It is encouraging food manufacturers and restaurants to reduce the sodium added to food by 50% during the next 10 years. Further, at AHA’s Annual Conference on Cardiovascular Disease Epidemiology and Prevention in March 2009, research was presented that showed if Americans reduced their salt intake by just one gram per day, we would see a projected 250,000 fewer new cases of heart disease and 200,000 fewer deaths in a decade. MENU REVELATION Nearly two decades ago, the Nutrition Labeling and Education Act was established to ensure uniform nutrition labeling on packaged foods. Many believe that now is the time to provide the same information in restaurants. A number of cities across the country have taken action to require restaurants to disclose calories on menus. Many believe sodium content is in the queue. In March, lawmakers reintroduced the Labeling Education and Nutrition Act, a federal measure that would mandate the posting of nutritional information at some chain restaurants. The LEAN Act would require restaurants with 20 or more locations to disclose—in writing, in the restaurant—detailed nutrition information, including calories, trans fats, saturated fat, sodium, cholesterol, carbohydrates, sugar and protein. CRAFTING SOLUTIONS Many chefs and food manufacturers are exploring alternative sodium-reduction techniques. “It’s not just what ingredients you use,” says Andrew Hunter, president, Culinary Craft, Los Angeles, “it’s how and when you add them to the pan or kettle.”
|
Email this article
Add a comment
Printer version
Order reprints
RSS Feed
Bookmark article