Fwd: Salt In the News: March 1-14

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March 1–14, 2012 Kikkoman Natural Flavor Enhancer May Cut Sodium Levels in furtersAccording to a new study conducted by researchers from the University of Washington and Kikkoman, a modified form of soy sauce may act as a natural flavor enhancer in frankfurters and help food formulators reduce sodium levels by 20 percent without affecting taste. – Food Navigator USA Glory Foods Reintroduces Lower Sodium Product LineGlory Foods, Inc. recently announced that it has reintroduced its lower sodium product line, Sensibly Seasoned. All products within the line meet the AHA criteria for saturated fat and cholesterol. – Bradenton Herald Sodium, Fat, and Sugar Reduction Technologies Could Inform Other Food Opportunities According to one expert at an independent research organization based in the United Kingdom, technical solutions used for the reduction of sodium, fat, and sugar could offer the food industry additional opportunities when it comes to formulating products with natural and functional ingredients. – Food Navigator Researchers Team Up To Boost Sodium SurveillanceResearchers from the Agricultural Research Service, a USDA research agency, have developed a plan to monitor the levels of sodium in foods, particularly processed foods and ingredients that contribute significantly to American dietary sodium intake. – High Plains Journal Pay Attention To Sodium, Not Just CaloriesNorth Dakota State University’s newspaper included a wrap up of the results of a recent screening initiative conducted by the University of New Hampshire, which showed that most students, including 95 percent of men and 70 percent of women, consumed too much sodium. – The Spectrum Poland Pulls Food Suspected of Having Road SaltPolish health authorities have ordered the withdrawal from the market of more than 500,000 pounds of pickles, bread, and other food suspected of containing industrial salt, the latest development in a scandal raising fears about food safety. – USA Today Most Bread Is Loaded With Sodium, Investigation Finds An investigation by the Sunday Mail has found some major bread producers in Australia are falling well short of self-imposed salt reduction targets and look unlikely to meet next year's deadline. – Adelaide Now Companies Cutting Salt Content, Study Finds According to a Canadian dietician, Health Check, an initiative by the Heart and Stroke Foundation of Canada that requires products to meet nutrient criteria for sodium, has proven effective in convincing food manufacturers to significantly lower the sodium content in their products. – The Record Sodium Campaign Not Worth Its Salt? Study Uncertain on Change in Eating HabitsResults of a recent government study indicate that an ad blitz to get Canadians to reduce the sodium in their diets may not have had much impact. However, officials intend to use the results of this evaluation to better inform future initiatives aimed at reducing sodium consumption. – Winnipeg Free Press Marni Soupcoff: No One Heeds the Calories on the WallAfter Canada’s Center for Science in the Public Interest issued recommendations that restaurants be required to list calorie content and display warning flags next to high sodium items, one columnist discusses research which shows that such postings have little impact on consumer behavior. – National Post Bread Is a Big Source of Americans' Salt Intake, TooA recently published study by CDC researchers indicates that bread is the number one source of sodium in Americans’ diets. This article provides an overview of various high sodium foods and the ongoing debate between researchers and food manufacturers regarding sodium reduction. – USA Today Excess Salt May Stiffen Heart VesselsA new study that analyzed blood vessel dilation or contraction and sodium intake found that eating foods with too much sodium is as risky as smoking cigarettes. – Science News Healthy Labels, Not Stealthy LabelsResearch suggests that consumers spend only about one second looking at nutrition information when shopping. In this opinion piece, the author suggests that consumers need a simple, standardized, and truthful label on the front of all packaged goods indicating sodium, fat, and calorie content. – New York Times The Guilty Pleasure That Could Save You From Heart DiseaseThis article provides an overview of the available literature arguing against the link between high sodium intake and high blood pressure. The author states that individuals should focus on maintaining an appropriate balance between sodium and potassium, lower fructose intake, and use unrefined salt. – Food Consumer A Salt Manifesto: Full Disclosure on MenusAfter suffering from a stroke and heart attack, Jeff Wolfenden of Hamilton, Ontario has become an advocate for disclosure of sodium content on menus and menu boards. This article describes Wolfenden’s work and the efforts of non-profit and government agencies to make sodium levels mandatory on menus. – The Star Links to non-Federal organizations are provided solely as a service to our users. Links do not constitute an endorsement of any organization by the CDC or Federal Government, and none should be inferred. The CDC is not responsible for the content of the individual organization web pages found at this link. Website addresses occasionally are broken due to the text wrapping from one line to the next. 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