The Institute of Medicine (IOM) sodium reduction recommendations will have a tremendous impact on public health and significantly drive our efforts to improve the cardiovascular health of all Americans. These recommendations should not be taken lightly.
The overconsumption of sodium is a leading culprit in fueling high blood pressure which is a primary risk factor for heart disease and stroke. A gradual reduction of salt in the food supply and other policy and environmental strategies will help reduce the amount of sodium that Americans consume over time, leading to important, sustainable changes to the American diet, and decreasing rates of high blood pressure, heart disease and stroke.
A comprehensive, coordinated approach to sodium reduction by government agencies, the public health community, industry, academe, healthcare and science will help educate consumers about the health risks of a high-sodium diet and find innovative strategies to assure implementation of the IOM recommendations. Sodium reduction across the food supply will not only make it easier for consumers to eat healthier food options, but it will educate them about the risks of high sodium content, particularly in processed foods and restaurant meals.
The American Heart Association will continue to partner with industry and policymakers to develop effective strategies to maximize technologies that remove sodium from the food supply and create economic incentives for manufacturers and retailers to develop sodium reduction plans.
The association will also work with federal agencies to address food labeling, develop consumer education campaigns and promote a progressive sodium reduction strategy. This must be a top priority for local, state and federal governments as they move forward with initiatives to improve the nutritional content of meals consumed by the U.S. population.
Source
American Heart Association
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