US packaged food manufacturers are facing pressure to cut the levels of salt in the foods they sell after officials in New York City announced plans to push for a 25% cut over the next five years.
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The NYC Department of Health and Mental Hygiene today (11 January) announced plans for a “voluntary reduction” in packaged and restaurant foods.
Officials said the scheme, designed to cut salt in 61 categories of packaged food and 25 classes of restaurant food, would reduce the nation’s intake by 20% and prevent thousands of premature deaths.
Through a year of technical consultation with food industry leaders, the National Salt Reduction Initiative has developed specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food.
“Consumers can always add salt to food, but they can’t take it out,” said Dr. Thomas Farley, New York City Health Commissioner. “At current levels, the salt in our diets poses health risks for people with normal blood pressure, and it’s even riskier for the 1.5 million New Yorkers with high blood pressure.”
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By GlobalDataOfficials hope say the initiative includes two-year and four-year targets for each category of food, and leaves room for variety within each category.
If a company commits to the target in a particular food category, the target will apply to the firm’s overall portfolio in that category – not to each individual product.
According to the plans, a company selling three lines of crackers could keep one type extra salty as long as its overall cracker portfolio met the target for crackers, measured in milligrams of sodium per 100 grams of cracker.
Officials plans will solicit additional comments on the targets this month, and the initiative will adopt final targets this spring.
The recommended daily limit for sodium intake is 1,500 mg for most adults (including anyone who is black or over 40) and 2,300 mg for others.
