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FDA Plans to Reduce Sodium Recommendations

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FDA Plans to Reduce Sodium Recommendations

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Many commercially processed, wrapped, or frozen foods available in typical grocery stores are abundantly laden with sodium. Sodium is commonly utilized both as a preservative and flavor enhancer; however, elevated sodium levels have been linked to an increase in heart disease and other health issues. Consequently, the US Food and Drug Administration has opted to diminish the salt content, albeit slightly.

“The objectives aim to lower average sodium consumption from around 3,400 milligrams (mg) to 3,000 mg per day, representing approximately a 12% decrease, over the next 2.5 years,” stated acting FDA Commissioner Dr. Janet Woodcock and FDA Center for Food Safety and Applied Nutrition director Susan Mayne.

“Even though the mean intake would still surpass the Dietary Guidelines for Americans’ suggested threshold of 2,300 mg per day for individuals aged 14 and above, we anticipate that even these minor reductions—implemented gradually over the next few years—will significantly reduce diet-related illnesses, promote a healthier populace overall, and decrease healthcare expenses in the nation.”

Mayne highlighted that while these reductions signify a step forward, they fall short of the optimal levels for human well-being. According to the American Heart Association, the recommended daily sodium intake stands at 1,500 mg, with an upper limit of 2,300 mg.

“Reducing sodium content in the food supply would diminish the risk of high blood pressure, heart disease, stroke, heart attack, and fatality, as well as result in billions of dollars in healthcare savings over the next ten years,” The AHH stated. “Numerous entities in the food and hospitality sector have commenced lowering sodium levels in their offerings. We strongly urge the sector at large to embrace these targets and expand upon existing initiatives to lessen sodium in their products and dishes.”

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