Can We Finally Make Progress on Sodium Intake?

• Autores: Sonia Y. Angell, Thomas A. Farley
• Localización: American journal of public health, ISSN 0090-0036, Vol. 102, Nº. 9, 2012, págs. 1625-1627
• Idioma: inglés
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• Resumen

  • The authors reflect on high sodium levels found in many foods that are marketed in the U.S. and on the National Salt Reduction Initiative (NSRI). They suggest that despite the U.S. government's efforts to educate consumers about the dangers of foods with high sodium content consumers continue to consume too much sodium because sodium levels have not been reduced in packaged foods and food in restaurants. They argue that the NSRI may lead food companies to reduce sodium levels in their products.