Food Manufacturers Realize the Importance of Reducing Sodium on Processed Foods

26/11/07 The virtues of salt have been sung ever since Biblical times, but it is possible to get too much of a good thing. With high blood pressure linked to excess sodium consumption and extremely high sodium found in most processed foods, health experts and food manufacturers alike are beginning to realize the importance of cutting down on the salt. Many public health officials have asked the Food and Drug Administration to consider intervening on the issue, to get food manufacturers to reduce sodium.

Although sodium levels in processed foods are generally very high, most consumers are accustomed to the taste of very salty foods and initially reject the idea of lower-sodium foods. However, many food manufacturers know that it is possible to reduce sodium gradually without consumers noticing, as long as they do not draw major attention to the fact. "We could fairly easily take 18 to 20 percent out of food without consumers knowing," says Patty Packard, nutrition manager at giant ConAgra Foods, in an Associated Press story.

ConAgra has already begun this process of lowering the sodium content in many products, beginning with many foods favored by children. The company has lowered sodium in several of its key brands, including Chef Boyardee, Marie Callender, and Banquet, and says they have not received any complaints from consumers. In fact, ConAgra estimates that they have removed 2.8 million pounds of salt from their products!

The issue of sodium in foods is so significant because of the potential health effects. The American Medical Association estimates that one in three adults has high blood pressure, which is in turn associated with greater risk of heart disease and kidney failure. And most consumers don't realize how much salt they are consuming, because three quarters of their sodium intake comes from processed foods rather than the salt shaker.

If the FDA chooses to intervene when it considers this issue next week, the problem could be attacked on two fronts. The recommended daily limit of sodium could be significantly reduced, from its current 2,300 milligrams to a more reasonable 1,500 milligrams. According to the Institute of Medicine, this is all that is needed for optimal physical functioning. And food manufacturers could also make it much easier for consumers to reduce their sodium intake by slashing the amounts hidden in their food. Regardless of how change comes about, the health risks of too much sodium illustrate that reform is necessary indeed.