News

CSPI reports 4% sodium reduction

11 Apr 2016

A market basket survey by CSPI (the US Center for Science in the Public Interest) of 451 packaged and restaurant foods posted a slight 4% reduction in sodium over a 10-year period.

CSPI reports 4% sodium reduction

A market basket survey by CSPI (the US Center for Science in the Public Interest) of 451 packaged and restaurant foods posted a slight 4% reduction in sodium over a 10-year period, despite long-standing concern among public health officials and industry initiatives to cut back on salt.

In 2005, the CSPI began monitoring the sodium content of more than 500 supermarket and restaurant foods. Of the 451 foods still on the market, sodium decreased in 248 foods, or 55%, and increased in 135, or 30% of foods. Sixty-eight products, or 15% of those monitored, remained the same.

On average, the products monitored had an average decrease of 41 milligrams of sodium per 100 grams of the product. In 2005 CSPI petitioned the Food and Drug Administration and U.S. Department of Agriculture to set mandatory ceilings on sodium in different categories of packaged foods—a proposal backed by a 2010 Institute of Medicine report.

After the 2010 IOM report the FDA began working to develop voluntary sodium-reduction targets for industry to meet, but those targets have yet to be issued.

“For 40 years, the food industry has offered voluntary action to reduce sodium in packaged foods, and for 40 years, the FDA has obediently observed from the sidelines,” said CSPI president Michael F. Jacobson. “This has resulted in an uneven playing field for industry with some companies stepping up and others doing little. Excess sodium in our foods is prematurely disabling or killing tens of thousands of Americans each year.”

CSPI’s survey, Salt Assault, found dramatic variations in sodium content among different brands of a given food. Arnold Stone Ground 100% Whole Wheat bread had 49% more sodium than Pepperidge Farm’s Farmhouse Soft Whole Wheat bread (520 milligrams versus 150 mg per 100 grams), and Hunts Diced Tomatoes had 60% more sodium than Del Monte Diced Tomatoes (165 mg versus 103 mg per 100 g). Arby’s Curly French Fries has more than four times as much sodium as McDonald’s French Fries (735 mg versus 171 mg per 100 g). Those kinds of variations suggest that the brands at the higher end of the sodium spectrum have a lot of room for reduction, says CSPI.

Some companies have made concerted commitments to reduce sodium in their product lines, according to CSPI, citing efforts by General Mills, Nestlé, Mars, McDonald’s, and Walmart. Still, however, some companies increased the sodium content of products in CSPI’s market basket. Perdue’s Boneless Skinless Chicken Breasts with Rib Meat increased by 262% since 2005. The sodium content in Amy’s Organic Lowfat Cream of Tomato Soup nearly doubled between 2005 and 2015. And plenty of high-sodium products remained high in sodium: a package of Hungry Man Boneless Chicken Dinner has 1,830 mg of sodium.

The 2015–2020 Dietary Guidelines for Americans recommends a daily limit of less than 2,300 mg of sodium per day. But people with hypertension and pre-hypertension—about two-thirds of the adult population—are advised to limit sodium to 1,500 mg per day.

Related tags

Events & Exhibitions

Related news

Sustainability meets innovation at Fi Europe 2023's Sustainability Ingredients Zone

Sustainability meets innovation at Fi Europe 2023's Sustainability Ingredients Zone

9 Jan 2024

Fi Europe’s Sustainable Ingredients Zone showcases ingredients forging a path toward a greener future. Three innovators are redefining what sustainability within the food and beverage industry means, with upcycled products, regenerative agriculture, an...

Read more 
Unleashing the power of plants at Fi Europe’s New Product Zone

Unleashing the power of plants at Fi Europe’s New Product Zone

5 Jan 2024

In the diverse landscape of plant-based innovation, Fi Europe 2023's New Product Zone spotlighted ten plant-based ingredients, tailored to meet the rising demand for sustainable and delicious options.

Read more 
Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

3 Jan 2024

The Food Ingredients category at Fi Europe’s New Product Zone featured 19 distinct and innovative products. From fermented delights to sustainable proteins, these ingredients are ready to make their mark in the market.

Read more 
Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

22 Dec 2023

At Fi Europe 2023's New Product Zone, eight health ingredients, each offering an enhanced nutritional profile of various products, were on display. These ingredients address the evolving needs of the food and beverage industry and cater to consumers se...

Read more 
Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

20 Dec 2023

Fi Europe 2023's New Product Zone unveils five natural ingredients, each catering to the growing demand for clean products and embodying ethical and sustainable choices for today's conscious consumers.

Read more 
Water-conscious consumers, upcycled food, and tech-driven sustainability: Highlights from Fi Europe, part 2

Water-conscious consumers, upcycled food, and tech-driven sustainability: Highlights from Fi Europe, part 2

14 Dec 2023

With climate change becoming a tangible reality, consumers’ environmental concerns are changing. At Fi Europe, market analysts revealed how people are now interested in everyday issues like water shortages and tech-driven solutions such as GM drought-r...

Read more 
The food industry’s single-use packaging problem

The food industry’s single-use packaging problem

12 Dec 2023

The food industry’s reliance on single-use packaging is a sustainability “sticking point” with viable alternatives not widely available – but new EU rules mean food businesses will remain responsible for the collection and disposal of the packaging the...

Read more 
Snack trends, ingredient claims, and plant-based perceptions: Highlights from Fi Europe 2023, part 1

Snack trends, ingredient claims, and plant-based perceptions: Highlights from Fi Europe 2023, part 1

7 Dec 2023

Value-led snacking, sustainability storytelling, and the importance of having a ‘star ingredient’: we asked consumer analysts and market experts at Fi Europe about the trends and innovations that are shaping the food industry.

Read more 
HELM and Allied Biotech partnership make possible natural crystal-clear colours

HELM and Allied Biotech partnership make possible natural crystal-clear colours

7 Nov 2023

As one of the leading Carotenoid producers, Allied Biotech has successfully launched the clear colour product lines. The new products are mainly used in transparent applications. Clear colours are ideal candidates for replacement of the artificial colo...

Read more 
Impact taste in your recipe substantially - through Chilled-Fresh ingredients

Impact taste in your recipe substantially - through Chilled-Fresh ingredients

29 Sep 2023

Bresc is the European pioneer of Chilled-Fresh ingredients for culinary professionals that has its origins in French Cuisine. While focusing on best raw materials choice, Bresc’s recipes are conceived to inspire product development and to add-up in tas...

Read more