Food industry trying harder to reduce sodium in its offerings
A new study finds that sodium levels decreased in a sample of top selling packaged foods by about 7% from 2009 to the beginning of 2015.
The study, published in the American Journal of Public Health, evaluated the efforts National Salt Reduction Initiative (NSRI). The NSRI aims to reduce sodium in the food supply by encouraging food companies to voluntarily commit to sodium targets. In 2009, the NSRI set two sets of targets (for 2012 and for 2014) for sodium levels in a variety of food categories. By 2014, 45% of food products and 26% of food categories met 2012 targets, while 3% of food categories met 2014 targets.