Sodium working group to recommend voluntary reductions

Rynor, Becky
December 2009
CMAJ: Canadian Medical Association Journal;12/8/2009, Vol. 181 Issue 12, pE285
Academic Journal
The article reports on the move of Health Canada's Sodium Working Group (SWG) in Canada to recommend voluntary reductions in the use of salt during food preparation. According to SWG Vice-Chair Mary L'Abbe, voluntary actions will be very visible which will bring motivation to meet the targets compared to the federal regulations that is complex and expensive to implement. It states that SWG was founded in 2007 to formulate guidelines directed at helping Canadians decrease their salt consumption.


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