One of the major tools to reduce the prevalence of hypertension and improve hypertension
control is to reduce the amount of sodium added to our foods during processing. Recently …

The call to force industry to lower sodium levels in processed foods seems unwarranted in
the face of little evidence to support such a move. We must begin a discussion of such a …

1182 American Journal of Hypertension 26 (10) October 2013 it difficult to understand why
the report's media coverage created a sense of controversy. The New York Times stated that …

In 1969, the federal government first made a specific appeal to food companies to lower
sodium levels in their products as a means to reduce population sodium intake and thus …

The Sodium Reduction Strategy for Canada calls on food manufacturers and restaurants to
voluntarily cut sodium levels in their products, and on Health Canada to establish an …

Concerned that indiscriminate use of salt and other sodium compounds contributes to the
incidence and severity of hypertension and other ailments, the Food and Drug …

Steffen Can We Achieve Lower Sodium Recommendations 957 processed before
preparation and whether salt or salt-containing seasonings or condiments were added to the …

Sodium is a required nutrient; Adequate Intakes for adults range from 1200 to 1500 mg⊙
day–1, depending on age. The Tolerable Upper Intake Level (UL) for sodium is 2300 mg⊙ …

Modena Wilson, MD, MPH APPROXIMATELY 16.7 MILLION INDIVIDUALS WORLD-wide, 1
including 850 000 in the United States, 2 an-nually die of cardiovascular diseases. Almost 8 …

Background—A 2-day interactive forum was convened to discuss the current status and
future implications of reducing sodium in the food supply and to identify opportunities for …