FDA contemplating crackdown on salt

[one...two...tree 2,762]

The AMA, which says Americans should consume 50% less sodium, has joined consumer groups asking for government intervention.

By Ricardo Alonso-Zaldivar, Los Angeles Times Staff Writer

WASHINGTON -- Best known for deciding whether medications are safe and effective, the Food and Drug Administration is weighing whether to crack down on plain old salt, which doctors say is harmful in the quantities most Americans consume.

At a hearing today, the agency will begin collecting expert testimony on the role excess salt in the diet plays in causing high blood pressure, heart disease and strokes. An increasingly vocal medical community has joined consumer groups to demand government intervention, and the review could lead to federal limits on the salt content of processed foods such as canned soups and breakfast cereals.

In a carefully calibrated response, the food industry has acknowledged a problem but has called for voluntary solutions rather than government regulation. More than 75% of the salt the average American consumes comes from processed foods and restaurant meals.

At issue is whether the FDA should change its official classification of salt as "GRAS" -- Generally Recognized as Safe -- and instead declare it a food additive subject to limitations.

The Bush administration, often loath to impose new regulations, may have an added incentive to act in this case: It is planning to launch a national campaign against obesity, particularly among children. And salty foods contribute to the problem, because people often wash down their hot dogs and potato chips with beverages rich in sugar.

"Normally they're not drinking water, they're drinking soda," said Dr. Stephen Havas of the American Medical Assn., citing estimates that soft drinks, beer and wine consumed with salty foods add about 280 calories a day to the American diet. "That's huge," he said.

FDA officials say they view excess salt in the diet as a serious public health issue, but the agency is keeping its options open.

"We certainly recognize that it's a big problem for a lot of people, and consumers should have choices if they want to reduce their salt intake," said Laura Tarantino, director of the FDA's office of food additive safety, who is taking a leading role in the agency's review.

The agency's involvement is long overdue, some activists say.

"For the first time in 25 years, the FDA is showing an interest in lowering sodium levels in the food supply," said Michael F. Jacobson, executive director of the Center for Science in the Public Interest, a consumer group that petitioned the agency to take action.

Jacobson's group had been waging a campaign to get the FDA's attention, but prospects for action improved markedly after the AMA made it a top priority last year. "We came to the conclusion that the evidence is overwhelming," Havas said.

Too much sodium has been linked in scientific studies to high blood pressure, a major risk factor for heart disease and stroke.

The National Academy of Sciences recommends that adults consume no more than 2,300 milligrams of sodium daily, roughly the amount in a teaspoon of salt. The target is lower -- 1,500 milligrams -- for people at higher risk for high blood pressure, including those over 50 and African Americans.

Americans typically consume about 4,000 milligrams of sodium daily.

The AMA cites estimates that 150,000 lives could be saved annually if the nation were to reduce its sodium consumption by 50%, a goal the doctors' group says can be attained within a decade.

It probably can't happen without the cooperation of the food industry, and producers are skeptical.

"Claims about [low] salt are often a turnoff for consumers," said Robert Earl, senior director of nutrition policy for the Food Products Assn., a trade organization. "Consumers automatically think it means the food isn't going to taste good."

But Jacobson said his group's research shows that the sodium content of the same types of packaged foods can vary dramatically. For example, Contadina tomato paste has 237% more salt than Hunt's -- although Contadina tomato sauce has 33% less sodium than Hunt's. Such findings suggest there's room to lower sodium levels without affecting taste, Jacobson said.

Regulators in other industrialized countries already have begun grappling with the problem. In Finland, government and industry have collaborated to bring about a 40% decrease in sodium consumption since the late 1970s, according to the AMA. In the United Kingdom, government regulators set voluntary sodium reduction targets for about 70 kinds of processed foods.

U.S. consumers seeking low-sodium foods complain of few choices and higher prices. For example, canned soups are considered a good alternative for people who are interested in cutting down on fatty foods. But many soups are high in sodium, and the low-salt versions often cost more.

Earl, the industry expert, said the FDA should consider ways to entice companies to lower sodium content instead of imposing requirements.

For example, the agency could create a new category of lower-sodium foods, one that does not require a steep initial cut in salt content.

"Carrots will be more effective than sticks, and incentives to continue to gradually reduce the sodium content over time are going to be more effective than a very abrupt reduction," he said.

"Voluntary action is very important, and it could bring sodium levels down more quickly than regulation," Jacobson said. "But not every company will do it. And voluntary action can be easily reversed. Regulation is more durable."

http://www.latimes.com/features/health/la-...=la-home-center

[Sister Fracas 5]

It's scary when your VP's name (my boss' boss) appears on VJ.....

[Mags 112]

I add salt to nothing so can taste it really easily in food. A crack down on salt would be great, imo. Can I hope for a crackdown in HFCS at some point, maybe? *looks all hopeful*

[one...two...tree 2,762]

It's scary when your VP's name (my boss' boss) appears on VJ.....

Jacobson?

[Chica Yeyé 41]

Darn. There goes my love for French Fries.

[one...two...tree 2,762]

Darn. There goes my love for French Fries.

I think if we all ate less processed foods, we could shake the salt shaker more often without fear of overdosing on sodium. Salt isn't bad except in large doses.

Edited November 29, 2007 by Mister Fancypants

[MissStacey 1]

I was never much of a salt fan- I rarely used it back home. There was only a few things that I really enjoyed salt on (like eggs or a fresh tomato from the garden)

Mel is the total opposite- the more salt the better. His son is getting to be the same way (this kid drinks his soy sauce when we eat sushi)

I watch a lot of Food Network shows- the amount of salt they add to everything at every step is overkill. Food can still taste just as good without all that salt.

[mawilson 2,133]

Great, another "crackdown".

[one...two...tree 2,762]

Great, another "crackdown".

Just on the amount food companies can put in their processed foods. I think that's reasonable. Let the consumer hold the salt shaker some...right now that discretion is completely left up to the food companies.

[mawilson 2,133]

Great, another "crackdown".

Just on the amount food companies can put in their processed foods. I think that's reasonable. Let the consumer hold the salt shaker some...right now that discretion is completely left up to the food companies.

I have nothing against this one. I personally don't use salt at all - there's enough salt in the food we eat.

[one...two...tree 2,762]

Great, another "crackdown".

Just on the amount food companies can put in their processed foods. I think that's reasonable. Let the consumer hold the salt shaker some...right now that discretion is completely left up to the food companies.

I have nothing against this one. I personally don't use salt at all - there's enough salt in the food we eat.

I'm wondering if we should rethink how food is sold? Currently, packaged food is sold by weight....sodium and sugar, particularly corn syrup are the cheapest foods by weight to make, so manufacturers load that sh!t in everything.

Edited November 29, 2007 by Mister Fancypants

[mawilson 2,133]

I'm wondering if we should rethink how food is sold? Currently, packaged food is sold by weight....sodium and sugar, particularly corn syrup are the cheapest foods by weight to make, so manufacturers load that sh!t in everything.

I honestly don't think that's the reason.

Even 1g of salt is quite a lot and will make the food taste very salty.

[Sister Fracas 5]

Great, another "crackdown".

Just on the amount food companies can put in their processed foods. I think that's reasonable. Let the consumer hold the salt shaker some...right now that discretion is completely left up to the food companies.

I have nothing against this one. I personally don't use salt at all - there's enough salt in the food we eat.

If you are eating purely from scratch... don't even think about having a can of soup...

[Peikko 1,575]

Soup is one of the easiest things to make from scratch, why would anyone buy it in a can? Most tinned goods taste like the tin they came out of...plus salt. Well the constructed foods anyway. Tinned tuna is ok.

[JODO 2]

I rarely if ever add salt when I am cooking. Even a little bit to me seems like too much.