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    FDA issues guidance to restaurants and food manufacturers to reduce salt in food

    The US Food and Drug Administration has issued final guidance to the food industry to voluntarily reduce sodium in processed, packaged and cooked foods.

    The FDA said radical new guidance has been issued to reduce dietary sodium consumption by Americans, which may help prevent diseases such as high blood pressure and cardiovascular disease.

    The final guidance, Voluntary Sodium Reduction Goals: Target Average and Maximum Concentrations of Sodium in Commercially Processed, Packaged, and Cooked Foods, is voluntary for food manufacturers, chain restaurants, and the food service industry in 163 categories. Provides short-term sodium reduction targets.For processed foods, packaged foods, and cooked foods

    Dr. Janet Woodcock, acting FDA Commissioner, told reporters at a press conference Wednesday that the new sodium reduction guidance would be one of the most important public. health Nutritional intervention in generations.

    According to the FDA, sodium is most commonly, but not exclusively, widely present in the American diet as a result of eating and drinking sodium chloride-added foods, commonly referred to as salts.

    Studies show that people consume 50% more sodium than recommended for food intake. This is associated with high blood pressure and an increased risk of heart disease and stroke. This includes the youngest and most vulnerable population, with more than 95% of children aged 2 to 13 exceeding the recommended sodium limit for the age group.

    Many consumers may want to reduce their sodium intake, but about 70% of the sodium they eat comes from packaging, processing, and restaurant foods, making it difficult to limit sodium. According to the FDA, changes in the overall food supply will facilitate access to low-sodium options and reduce intake, even in the absence of behavioral changes.

    The goal is to reduce average sodium intake from about 3,400 milligrams to 3,000 milligrams per day. This means a 12% reduction over the next two and a half years.

    “Average intake is still above the 2,300 mg daily dietary guidelines recommended by Americans over the age of 14, but even these modest reductions, which will occur slowly over the next few years, will cause diet-related illnesses. We know that it will be significantly reduced, “said Susan T. Maine, director of the Center for Food Safety and Applied Nutrition.

    “In the future, we plan to publish revised and subsequent goals to gradually reduce sodium content and continue to reduce sodium intake,” Woodcock said.

    FDA officials said such a voluntary and step-by-step approach has proven successful in other countries such as Canada and the United Kingdom.

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    FDA issues guidance to restaurants and food manufacturers to reduce salt in food

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