Fda Sodium Intake: The US Food and Drug Administration announced Wednesday that it will drop its sodium content standards for processed, packaged, and prepared foods, but not to the levels suggested for reducing the risk of heart attack and stroke.
The Food and Drug Administration (FDA) has provided advice on voluntary targets for meals produced by food producers, restaurants, and other food service establishments.
FDA acting Commissioner Dr. Janet Woodcock and FDA Center for Food Safety and Applied Nutrition Director Susan Mayne announced the targets in a joint statement. “The targets seek to reduce average sodium intake from approximately 3,400 milligrammes (mg) per day to 3,000 milligrammes per day, about a 12 percent reduction, over the next 2.5 years,” the officials said.
Even in the midst of the coronavirus pandemic, heart disease continues to be the leading cause of death in the United States. And much of it can be avoided by adopting a more nutritious diet.
Earlier this week, the Food and Drug Administration announced new sodium standards aimed at encouraging food manufacturers to reduce the amount of salt used in processed and prepared foods. Over the following two and a half years, the reductions are expected to lower sodium intake by around 12 percent in the United States.
Dr. Janet Woodcock, acting commissioner of the Food and Drug Administration, says that even a little reduction in sodium consumption might have significant public health advantages. “It’s an incremental move, and the FDA hopes to see much greater reductions in the coming years,” she says.
“People are becoming ill as a result of eating too much sodium. The result is hypertension, which causes heart disease, stroke, and even kidney damage, and it is completely preventable “Woodcock stated this in an interview with NPR.
The bulk of sodium ingested comes from processed, packaged, and prepared meals, rather than from table salt that is applied to food while cooking or consuming it in its natural state.
As a result, it is difficult for all of us to maintain a healthy level of sodium intake.
While some food manufacturers have reduced sodium content in specific products, many foods, particularly processed, packaged, and prepared foods, as well as foods consumed away from home, continue to contribute to high sodium intake.
Americans consume an average of 3,400 milligrams (mg) of sodium per day, which is about 50% higher than the 2,300 milligrams (mg) limit advised by regulatory guidelines for adults 14 and older. Recommendations for youngsters aged 13 and younger are significantly more stringent.
In addition, the majority of children and teenagers consume more sodium than is recommended.
High blood pressure is a key risk factor for heart disease and stroke, and eating too much sodium can exacerbate the problem.
The prevalence of high blood pressure among non-Hispanic Black individuals in the United States is about 6 in 10; this figure rises to nearly 7 in 10 among Hispanic adults. Aside from that, one in every ten youngsters (8-12 years old) and one in every eight teenagers (13-17 years old) has raised or high blood pressure.