The arguments about sodium go on and on
Dietary sodium continues to generate much talk but little action.
- 90% of Americans consume too much salt.
- 44% of salt comes from 10 foods: breads and rolls, cold cuts and cured meats, pizza, poultry, soups, sandwiches, cheese, pasta dishes, meat dishes, and snacks.
- 65% of salt comes from retail processed foods.
- 25% comes from food served at restaurants.
- 10% comes from salt added at the table.
- 10% occurs naturally in foods.
- $20 billion a year is the cost of salt-related chronic disease.
The bottom line? Americans would be better off eating less salt.
But from the standpoint of the food industry, reducing dietary sodium is a big problem. See, for example, FoodNavigator-USA.com‘s recent articles about sodium in foods and health:
|Sodium reduction: The science, the technology… and the business case It’s expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the ROI if consumers are at best indifferent to their efforts, or at worst downright suspicious?.. Read
Sodium reduction: To boldly go… lower and lower Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions? Elaine Watson asks Mariano Gascon, R&D chief at seasonings, flavors and spice specialist Wixon for his take on it… Read