FDA plans to limit amount of salt allowed in processed foods for health reasonsBy Lyndsey Layton
Apr. 20, 2010
Progress: "Artist" Who Breastfed Dog, Fertilized Her Own Egg With Dog Cell Wins Prestigious Prize
U. Of Penn Teaching Aide: I "Always" Call On Black Female Students First, White Men Last
Trump: I Will Allow 'Long Blocked And Classified JFK Files' To Be Released
Father Of Soldier Slain In Niger Says Pres. Trump Was 'Real Cordial' In Condolence Call
Bannon: "There Has Not Been A More Destructive Presidency Than George Bush's"
But they'll say toxic melamine in your baby's milk formula is just fine! The Food and Drug Administration is planning an unprecedented effort to gradually reduce the salt consumed each day by Americans, saying that less sodium in everything from soup to nuts would prevent thousands of deaths from hypertension and heart disease. The initiative, to be launched this year, would eventually lead to the first legal limits on the amount of salt allowed in food products.
The government intends to work with the food industry and health experts to reduce sodium gradually over a period of years to adjust the American palate to a less salty diet, according to FDA sources, who spoke on condition of anonymity because the initiative had not been formally announced.
Officials have not determined the salt limits. In a complicated undertaking, the FDA would analyze the salt in spaghetti sauces, breads and thousands of other products that make up the $600 billion food and beverage market, sources said. Working with food manufacturers, the government would set limits for salt in these categories, designed to gradually ratchet down sodium consumption. The changes would be calibrated so that consumers barely notice the modification.