New York City’s health department is devoting what energy it hasn’t spent on counting calories and discouraging sugary drinks to cutting consumers’ salt intake down to size.
The plan is to get restaurants and packaged food makers to reduce the amount of sodium (a major contributor to high blood pressure, and thus heart attacks and stroke) in packaged and restaurant food by 25% over five years. The city has released its proposed sodium targets for both restaurants and packaged foods. It has persuaded such varied bodies as the Alaska Department of Health and Social Services, the Los Angeles County Department of Public Health and the World Hypertension League to voice their support. And it’s requesting industry comment on the tentative salt cuts. Cutting sodium intake is a valuable goal, but I’m a little skeptical as to how a voluntary program will make much difference -- especially one where each food item isn’t individually held to standard. The cuts are measured across a category, like “hamburgers” under restaurant food targets, or “sauces, dips, gravies and condiments” under packaged food).