FDA plans to limit amount of salt allowed in processed foods for health reasonsBy Lyndsey Layton
Apr. 20, 2010
Trump Was Right: Jewish Teen Arrested For Bomb Threats To Jewish Centers
Al Jazeera Viewers 'Reacted To London Terror Attack With Joy'
Carlson: "U.S. Has Imported A Foreign Criminal Class That Operates A Multi-Billion Dollar Drug Trade"
'These People Are Waging War On Us!' Tommy Robinson Schools Reporter At Scene Of London Terror Attack
UK Journalist Hails 'Magnificent Diversity' Of Those Killed In London Terror Attack
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.