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Newark, NJ
Informing and Connecting Engaged Citizens
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June 19, 2013
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Report Shows More Effort Needed to Reduce Sodium in Processed Foods
Many food manufacturers have reduced the sodium content of their products since 2005, but some have added more salt than ever according to a report published by the Center for Science in the Public Interest (CSPI). The researchers compared the sodium content of 480 packaged and prepared foods in 2011 with levels recorded for the same foods in 2005, finding mixed results overall and wide variation within food categories such as breads, cheeses, salad dressings, soups, pizza, and French fries. With over 70 million Americans suffering from high blood pressure, the report calls on food manufacturers to accelerate sodium reductions and urges the FDA to set gradual sodium limits.
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