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The FDA is asking food makers and eating establishments to voluntarily reduce salt levels in their products to help reduce Americans' high salt intake.
The draft guidelines target these sources of salt with the goal of reducing Americans' average daily salt intake from 3,400 milligrams (mg) a day to 2,300 mg a day.
[...] Currently, 90 percent of American adults consume more salt than recommended, the FDA pointed out.
[...] The public has until the fall to comment on the FDA's voluntary salt guidelines for food manufacturers and restaurants.
The FDA claims that people can always add more salt to their food, which is true, but they ignore that salt changes how food is cooked and adding salt to the surface of food affects taste differently than when it is evenly distributed.
http://www.medicinenet.com/script/main/art.asp?articlekey=197193
https://en.wikipedia.org/wiki/Health_effects_of_salt
(Score: 1, Interesting) by Anonymous Coward on Wednesday July 27 2016, @12:09AM
My admittedly anecdotal observation is that it seems food manufacturers have been gradually increasing the amount of sodium in our diets over the last couple of decades. It used to be that a prepared food that had around 20% of the US RDA of sodium per serving was considered wildly excessive. Today, it is hard to find prepared foods with US RDA of sodium below 30%. Many have US RDA of sodium of 40%, or more! Add to this that, now, food manufacturers seem to be finding cute inventive ways to obfuscate how much sodium is in their prepared foods (e.g., stating that each "serving" has 25% of the US RDA of sodium but a single prepared package actually has 2 servings, etc.).