Voluntary sodium reductions far from "uncharted"

Vogel, Lauren
September 2010
CMAJ: Canadian Medical Association Journal;9/7/2010, Vol. 182 Issue 12, pE575
Academic Journal
The article focuses on the voluntary approach in salt reduction programs implemented by several countries for processed food manufacturers. World Action on Salt and Health (WASH) spokesperson Katharine Jenner says that while companies complain about the difficulty of reducing salt, other countries, such as Great Britain and Finland, have successfully implemented salt reduction programs. Jenner asserts that industry cooperation will be the main factor for the voluntary approach's success.


Related Articles

  • CALL TO SLASH SALT ADDED TO FOOD. Guest, Debbie // Nutridate;Aug2007, Vol. 18 Issue 4, p8 

    The article reveals that health experts are calling for urgent action by the Australian government and the food industry to cut back the amount of salt added to food. Only 15 per cent of a person's salt intake came from that added in home cooking or at the table and intervention by State and...

  • Health Canada sidesteps commitment to new salt reduction strategy. Vogel, Lauren // CMAJ: Canadian Medical Association Journal;9/7/2010, Vol. 182 Issue 12, pE571 

    The article focuses on the recommendations issued by the Sodium Working Group of Health Canada for curbing the high salt consumption of Canadians. It says that the Sodium Reduction Strategy calls on restaurants and food manufacturers to reduce the sodium content of their products, and on Health...

  • Collaboration with food industry necessary to reduce population-wide sodium intake.  // Endocrine Today;May2010, Vol. 8 Issue 5, p28 

    The article argues that the voluntary reduction of the amount of sodium in processed foods is better than implementing a sodium tax to prevent adverse cardiac events related to high sodium intake.

  • 10 Sodium Trouble Spots.  // Nutrition Action Health Letter;Jul/Aug2005, Vol. 32 Issue 6, p4 

    Covers information on several processed food products with high sodium content. Soup; Tomatoes; Frozen entrées; Lunch meats; Soy sauce; Rice and pasta mixes.

  • Evidence-based politics of salt and blood pressure. Al-Awqati, Qais // Kidney International;May2006, Vol. 69 Issue 10, p1707 

    The article focuses on how the Salt Institute (SI), a powerful lobbying group composed of salt manufacturers in the U.S., defended the presence of a high salt content in processed food. The strategy of SI is to invent controversy to show that there are two sides to each issue. It touts the few...

  • Making them believe. Boggs, Tracy // National Provisioner;Jun2012, Vol. 226 Issue 6, p18 

    The article discusses the author's views on the great challenge to food manufacturers in the U.S. to reduce sodium in all processed food products. However, he explains that most consumers walk away from identified sodium-reduced food items as the American palate has yet to catch up. The author...

  • Reduce Sodium, Phosphates in Processed Meats. Reidy, John // Prepared Foods;Sep2015, Vol. 184 Issue 9, p133 

    The article reviews "Sodium and Phosphate Reduction in Processed Meat," a "Prepared Foods" R&D Seminar presentation by John Reidy, market development manager at Jungbunzlauer. Topics discussed include sodium and phosphate reduction without compromising on taste, cost or functionality as well as...

  • Consumers urged to act as Irish salt intake falls.  // British Baker;11/4/2011, p5 

    The article focuses on the call for customers in Ireland to reduce their intake of salt as the food industry reformulates its products to cut salt content.

  • AMA advises FDA to revoke salt's GRAS status. Budgar, Laurie // Natural Foods Merchandiser;Aug2006, Vol. 27 Issue 8, p11 

    The article reports that the American Medical Association (AMA) has urged the U.S. Food and Drug Administration to revoke its Generally Recognized as Safe status and to develop safer limits for sodium in processed and restaurant foods. The AMA has issued new guidelines which calls for a 50 %...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics