IOM Urges FDA to Set Legal Limits on Salt in Processed Foods
At the urging of the American Medical Association and the Institutes of Medicine, the Food and Drug Administration is planning an effort to set legal limits on the amount of salt allowed in processed foods. Lowering the amount of sodium even 10% could reduce American hundreds of thousands of deaths resulting from hypertension and heart disease and save the government $32 billion in healthcare costs.
Eating a diet high in sodium is a major cause of high blood pressure, according to a report by the IOM. Uncontrolled hypertension can lead to heart attack, stroke, and kidney failure.
"For 40 years we have known about the relationship between sodium and the development of hypertension and other life threatening diseases, but we have had virtually no success in cutting back the salt in our diets," said Jane Henney of the University of Cincinnati College of Medicine in Ohio, who chaired the Institute of Medicine panel.
The government guideline for sodium intake for most adults is 2300 milligrams a day; however the IOM says that this should be reduced to 1500 milligrams for optimal health. Americans eat, on average, around 3400 milligrams, largely due to processed, canned, fast food and restaurant foods.
In 2008, Congress asked the IOM to recommend strategies for reducing sodium intake. The agency recommended that the FDA and the USDA work with the food industry and recognized health experts to reduce sodium gradually over a period of years. "The goal is to slowly, over time, reduce the sodium content of the food supply in a way that goes unnoticed by most consumers as individuals' taste sensors adjust to the lower levels of sodium."
Currently, food manufacturers do not have a limit to sodium content, but it must be accurately reflected on the food “Nutrition Facts” label.