Strategies to Reduce Sodium Intake in the United States

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers. Table of ContentsFront MatterSummary1 Introduction2 Sodium Intake Reduction: An Important But Elusive Public Health Goal3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake4 Preservation and Physical Property Roles of Sodium in Foods5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction8 Committee's Considerations and Basis for Recommendations9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness10 Next StepsCommittee Member Biographical SketchesAppendix A: Acronyms, Abbreviations, and GlossaryAppendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional OrganizationsAppendix C: International Efforts to Reduce Sodium ConsumptionAppendix D: Salt Substitutes and EnhancersAppendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis MethodsAppendix F: Sodium Intake TablesAppendix G: National Salt Reduction Initiative Coordinated by the New York City Health DepartmentAppendix H: Federal Rulemaking ProcessAppendix I: Nutrition Facts PanelAppendix J: State and Local Sodium Labeling InitiativesAppendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts PanelAppendix L: Public Information-Gathering Workshop AgendaIndex