Processed food: One reason why high blood pressure is on the rise in younger age groups
Submitted by Jeff on November 18, 2010 - 10:58am
WebMD has a great slide show with accompanying description of sodium content in selected processed foods. It's pretty clear why it doesn't take much food to get waaayyyy over the 1500 mg. adequate maximum.
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2010 Salt Lick Award
Submitted by Jeff on February 4, 2010 - 3:51pm
The Canadian Stroke Network just announced the 2010 winner of its annual Salt Lick Award - Gerber Graduates Li'l Entrees, food aimed at toddlers. According to the press release, they contain anywhere from 480 mg. to 520 mg. of sodium per serving.
Cutting salt by 3 grams/day will save lives
Regulating Salt in New York City
Submitted by Jeff on January 20, 2010 - 10:59am
I'm back after the holidays and an unusually busy first couple of weeks of January. The new year started with the New York Times reporting that the city’s Mayor, Michael Bloomberg, is going to press for the regulation of salt in New York’s restaurant food. As far as I know, this is a first anywhere in North America. There’s been a lot of talk about salt, as the recent Globe and Mail series on the issue attests. But there hasn’t been a lot of action on this side of the Atlantic. I blogged a few weeks ago about salt reduction efforts for processed food and noted that Canada’s proposed sodium reduction process will use a framework similar to that of the UK, using voluntary guidelines to push producers to lower salt in their food. According to the Times article, Bloomberg’s plan is similar in that it uses voluntary guidelines, but the goal is a whopping 25% drop in salt content over five years. The interesting thing about the New York plan is that companies would have to implement it at a national level as it would be difficult to do so only for New York. Both A&P and Subway have already said they will do this. As New York goes, so goes America and maybe Canada?
Salt versus health
Submitted by Jeff on December 15, 2009 - 10:00am
One of the big reasons that high blood pressure is the number one global risk factor for mortality is the enormous amounts of sodium most of us consume. Most of the sodium we get comes in the form of salt in processed and packaged foods. According to the UK Food Standards Agency, the average 9.5 grams of salt per day each Briton consumes amounts to 3.7 grams of sodium or just under 40%.
Now, a meta-analysis published in the British Medical Journal surveys 13 major clinical studies on salt intake and concludes, not suprisingly, that “higher salt intake” is “unequivocally … associated with a greater incidence of strokes and total cardiovascular events.”
Two years ago, Statistics Canada found that no single age group in Canada, including one to three year olds, had an average sodium intake at or under the recommended 1500 mg. (1.5 grams) per day. The overall average was around 3500 mg. of sodium per day. And since sodium is roughly 40% of salt, it seems that Canadians are eating not much less than the UK’s 9.5 gram average per day of salt – probably around 8.5 or 9 grams a day. That’s some salty diet. The recommended sodium intake of 1500 mg. would entail a cut in salt consumption down to 3.8 grams per day.
The Federally-appointed Sodium Working Group (SWG) has just announced that it will recommend that the government adopt voluntary targets for the food industry to reduce the salt content in its products. This strategy is modeled on the UK approach, seeking industry buy-in to voluntary targets that are tightened over time. Major industry representatives are part of the SWG and will presumably play a role in convincing their respective sectors to meet the targets by reducing salt content in the foods they produce and/or process. The strategy will also be widely publicized with an education campaign to promote the importance of salt reduction and the use of the targets are a tool for consumer choice.
The SWP strategy is in line with a recent policy statement from the Pan America Health Organization (PAHO) that recommends urgent action on salt reduction. Two members of the SWP are also on the PAHO expert panel that will advise on implementing the policy in North and South America.
