sábado, 11 de junio de 2016

Reducing Sodium in the Food Supply

Dept. of Health & Human Services
By: Susan Mayne, Ph.D., Director, FDA’s Center for Food Safety and Applied Nutrition
As the former Chair of the Department of Chronic Disease Epidemiology at the Yale School of Public Health, I have looked critically at the totality of evidence on the link between sodium and chronic disease. The data are clear: Americans are getting too much sodium in their diets. As a scientist, a former academician, and now as a policy maker, I am confident that FDA is on the right path in announcing today draft, voluntary guidance for the industry on meeting short-term and longer-term sodium targets for a wide variety of foods. This guidance is meant to build on existing efforts already underway by many manufacturers to reduce sodium.
Because we recognize the essential role played by food companies and restaurants on this issue, we are committed to working with the food industry on a gradual approach to sodium reduction.
READ MORE: Reducing Sodium in the Food Supply
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