Sodium monitoring in commercially processed and restaurant foods.

ABSTRACT:

Background

Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts.

Objective

The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data.

Design

We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, terme

SUBMITTER: Ahuja JK 

PROVIDER: S-EPMC4501259 | biostudies-literature | 2015 Mar

REPOSITORIES: biostudies-literature