The levels of salt in and fast food has remained essentially unchanged. Public and involved in the food industry have for years called to voluntarily reduce sodium levels.

The Center for Science in the Public Interest has published a comparative study in JAMA Internal Medicine which assessed the sodium content in selected processed foods and in fast food restaurants from 2005, 2008 and 2011.The main finding was that the sodium content of food is as high as ever.

“The voluntary approach has failed,” said Stephen Havas, M.D., corresponding author of the paper and a research professor of preventive medicine at Northwestern University Feinberg School of Medicine. “The study demonstrates that the food industry has been dragging its feet and making very few changes. This issue will not go away unless the government steps in to protect the public. The amount of sodium in our needs to be regulated.”

Excess sodium prematurely kills as many as 150,000 people in the U.S. each year. About 90 percent of the U.S. population develops high blood pressure and high salt in the diet is a major cause. High blood pressure increases the risk of developing heart attacks and strokes, often resulting in death or disability.

“High in food benefits the food industry,” Havas said. “High salt masks the flavor of ingredients that are often not the best quality and also stimulates people to drink more soda and alcohol, which the from.”

A typical American consumes an average of almost two teaspoons a day of salt, vastly higher than the recommended amount of three-fifths of a teaspoon or no more than 1,500 milligrams, as recommended by the American Heart Association. About 80 percent of our daily sodium consumption comes from eating processed or restaurant foods, a concern for those consumers who suffer from high blood pressure.

“The only way for most people to meet the current sodium recommendation is to cook from scratch and not use salt,” Havas said. “But that’s not realistic for most people.”

The FDA needs to begin regulating food processors and the restaurant industry — as has been recommended by the Institute of Medicine and others — as soon as possible, Havas said. The predominant finding in the study was the absence of any appreciable or statistically significant changes in sodium content during six years.


Michael F. Jacobson, Stephen Havas, Robert McCarter. Changes in Sodium Levels in Processed and Restaurant Foods, 2005 to 2011. JAMA Intern Med., 2013 DOI: 10.1001/jamainternmed.2013.6154

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