Salt Levels in Food Still Dangerously High

The salt content of processed and fast food remains dangerously high, say researchers from Northwestern University. Stephen Havas, M.D., corresponding author of the paper and a research professor of preventive medicine at Northwestern University Feinberg School of Medicine, and colleagues assessed the sodium content in selected processed foods and in fast-food restaurants in 2005, 2008, and 2011. Results showed that between 2005 and 2011, the sodium content in 402 processed foods declined by approximately 3.5%, however the sodium content in 78 fast-food restaurant products increased by 2.6%. Furthermore, some products showed decreases of at least 30%, but a greater number of products showed increases of at least 30%. Therefore salt levels have remained virtually unchanged over the last 6-years, despite numerous calls for the food industry to voluntarily reduce sodium levels. “The voluntary approach has failed,” said Dr Havas.”This issue will not go away unless the government steps in to protect the public. The amount of sodium in our food supply needs to be regulated.”