Inaugural Maximum Values for Sodium in Processed Food Products in the Americas

Abstract

Reducing dietary salt/sodium is one of the most cost‐effective interventions to improve population health. There are five initiatives in the Americas that independently developed targets for reformulating foods to reduce salt/sodium content. Applying selection criteria, recommended by the Pan American Health Organization (PAHO)/World Health Organization (WHO) Technical Advisory Group on Dietary Salt/Sodium Reduction, a consortium of governments, civil society, and food companies (the Salt Smart Consortium) agreed to an inaugural set of regional maximum targets (upper limits) for salt/sodium levels for 11 food categories, to be achieved by December 2016. Ultimately, to substantively reduce dietary salt across whole populations, targets will be needed for the majority of processed and pre‐prepared foods. Cardiovascular and hypertension organizations are encouraged to utilize the regional targets in advocacy and in monitoring and evaluation of progress by the food industry.

Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017

“…The sodium content of all food subcategories in 2017 was directly compared to the PAHO regional targets (lowest and most stringent). Some food subcategories were grouped in order to be compared to the regional food categories (breads, pasta, snacks, mayonnaise, butter/dairy spread, condiments, cookies and sweet biscuits, savory biscuits and crackers, and breakfast cereals) and food categories which did not have corresponding regional targets were compared to the 2016 national targets [ 29 ].…”

“…The maximum values set by the PAHO consist of a general target for each food category. A more stringent target is also proposed, based on the lowest targets in the region, in order to assist countries in starting their national sodium reduction policies and to improve the ongoing policies [ 29 ].…”

COVID-19 and Obesity—the Management of Pre- and Post-bariatric Patients Amidst the COVID-19 Pandemic

“…Lockdowns may create stressful situations for people who remain cooped up at home for long hours, which can potentially result in increased food consumption due to boredom or even stress eating behavior [6,7]. To avoid going out of the house, people also tend to stock up on and consume preserved and canned food, which are known to be high in fat, calories, and sodium content [8].…”

Dietary Sodium And Blood Pressure Changes In Hemodialysis Patients Undergoing A Liberalized Renal Diet Intervention

“…12 Traditional renal diet guidelines are currently limiting patient food options, while being unclear about the use of processed foods and the sodium content that may be hiding within these products. 32,49 With the expansive presence of processed foods and mineral additives used for flavor and preservation, identifying and avoiding foods high in sodium, potassium, and phosphorus can be difficult. 32,44 With traditional renal dietary limitations in place, HD patients are also particularly prone to suffering from protein-energy wasting 11 , including multiple nutritional and catabolic alterations that occur alongside kidney disease and failure.…”

“…56 Similarly, guidelines for maximum values of sodium additions are being considered in efforts to decrease sodium consumption in America. 49 These guidelines would limit processing companies' ability to exceed the maximum sodium amount designated, and may decrease individual's daily sodium intake. 49 It appears there is a great possibility to change within the food industry that may benefit the sodium restrictions needed by HD patients.…”