New JAMA study shows voluntary regulation for industry isn’t working, restaurant foods still salty, experts push for sodium warnings on menus

Sample sodium menu warning for pancakes

Jorge Bach - CSPI

CSPI experts available for interviews to discuss findings in depth

This week, researchers from the Center for Science in the Public Interest co-published a new study in response to the FDA’s preliminary assessment of industry progress towards the agency’s “Phase 1” goals for food companies to voluntarily reduce sodium content in their products. Excessive sodium consumption is a major contributor to hypertension, heart disease, and stroke, three of New York’s leading causes of death. Findings confirm that while some packaged food categories have seen modest sodium reductions, many restaurant foods have experienced minimal change, with some categories increasing in sodium by 25% or more. 

The study underscores the urgent need for New York’s proposed Sodium Warning Bill (S428/A5207) which would alert customers to high sodium levels in restaurant foods and spur  more effective sodium reduction efforts in the restaurant sector. Key findings include:

  • Inconsistent Voluntary Action Taken by Industry: Researchers found that despite FDA setting voluntary targets aiming to decrease sodium in packaged and restaurant food categories, 11 food categories have increased in sodium by 25% or more, while only 7 categories decreased by the same percentage.
  • Sodium Intake Remains High Above Recommended Levels: Average sodium consumption in the US remains 35-45% above recommended levels of 2,300mg/day.
  • Failure to Mitigate Preventable Deaths: Since the Institute of Medicine’s 2010 report calling for sodium reduction targets, as many as 1.3 million preventable deaths may have occurred nationwide during the 14-year delay until the 2024 effective date for the FDA’s phase 1 targets. 

By requiring clear sodium warnings in chain restaurants, the proposed legislation would bridge the gaps in voluntary regulation, providing consumers with clear information about high amounts of sodium in restaurant foods, and potentially improve public health outcomes while reducing healthcare costs associated with diet-related cardiovascular diseases.

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