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Study Finds Inconsistent And Slow Reduction In Sodium Levels In Processed And Restaurant’s Food

JAMA Internal Medicine
Study Highlights

A study by , Ph.D., of the Center for Science in the Public Interest, Washington, D.C., and colleagues suggest voluntary reductions in in processed and restaurant foods is inconsistent and slow. (Online First)

The study measured the in selected and fast-food restaurant foods in 2005, 2008, and 2011. Between 2005 and 2011, the in 402 processed foods declined by approximately 3.5 percent, while the in 78 fast-food restaurant products increased by 2.6 percent. Although some products showed decreases of at least 30 percent, a greater number of products showed increases of at least 30 percent. The predominant finding is the absence of any appreciable or statistically significant changes in during six years.

“Stronger action (e.g. phased-in limits on sodium levels set by the federal government) is needed to lower sodium levels and reduce the prevalence of hypertension and cardiovascular disease,” the study concludes.


JAMA Internal Med. Published online May 13, 2013. doi:10.1001/jamainternmed.2013.6154.