3117.1 Sodium reduction in food: Is it at a tipping point?

Monday, November 8, 2010: 10:30 AM - 12:00 PM
The availability and relatively low cost of fast food combined with the ease of highly processed convenience foods and blatant use of sodium by much of the food industry creates the opportunity for Americans to consume exorbitant levels of sodium. The impact of such extreme levels of sodium is burdensome not only for individuals in terms of hypertension, heart disease and other chronic conditions, but for the health care system. Presenters will cover the latest research findings, history of the issue, and current work with the recommendations in 2010 Dietary Guidelines. The economics of sodium reduction and potential public health goals will be explored alongside recent recommendations from the Institute of Medicine for the reduction of sodium content through FDA regulation. Current industry response will be discussed and efforts of the National Salt Reduction Initiative will be provided as well as potential actions for public health professionals.
Session Objectives: 1. Describe current recommendations for sodium levels to improve public health 2. Discuss potential public health gains with reduction in sodium content of food
Deirdra Chester, PhD, RD, LD/N

Shaping sodium guidelines
Larry Appel, MD MPH

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition