Health Department Announces Proposed Targets for Voluntary Salt Reduction in Packaged and Restaurant Foods

Health Department Announces Proposed Targets for Voluntary Salt Reduction in Packaged and Restaurant Foods Benchmarks for different food categories reflect months of consultation between health experts and industry leaders. Partnership led by New York City could have national impact over next five years. The National Salt Reduction Initiative, a New York City-led partnership of cities, states and national health organizations, unveiled its proposed targets to guide a voluntary reduction of salt levels in packaged and restaurant foods. Americans consume roughly twice the recommended limit of salt each day – causing widespread high blood pressure and placing millions at risk of heart attack and stroke – in ways that they cannot control on their own. Only 11% of the sodium in Americans’ diets comes from their own saltshakers; nearly 80% is added to foods before they are sold. Through a year of technical consultation with food industry leaders, the National Salt Reduction Initiative has developed specific targets to help companies reduce ! the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets – a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Learn more