American Heart Association praises sodium reduction efforts by United Kingdom food industry

April 16, 2014 Categories: Advisories & Comments

DALLAS, April 16, 2014 – American Heart Association CEO Nancy Brown issued the following comments on the British Medical Journal study that shows some positive health effects following the reduction of sodium in the food supply.

This study illustrates just how profoundly people’s health can improve when sodium intake is reduced in the food supply. And this is very promising news as the American Heart Association and other public-health advocates continue to work with food industry and government leaders in the United States.

Many in the food industry have voiced concern that reduced-sodium products would not taste the same, but the efforts of industry and health organizations in the United Kingdom have shown exactly the opposite. In fact, salt has been reduced 20 percent to 40 percent in processed foods without a loss of sales. More importantly, high blood pressure, heart attacks and strokes all dropped, according to the U.K. study.

The American Heart Association believes many lives can be saved through bold innovations such as the development of new food technologies and implementation of federal sodium reduction standards for packaged and restaurant foods. These products combine to make up about 75 percent of the sodium intake for the average American.

Successful sodium reduction requires action and partnership at all levels — individuals, healthcare providers, professional organizations, public health agencies, governments and industry. Together, we can have a profound impact on the health of Americans.”


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