Inaugural Maximum Values for Sodium in Processed Food Products in the Americas
| Autor: | Mary R. L’Abbé, Norm R.C. Campbell, Branka Legetic, Eduardo Augusto Fernandes Nilson, Barbara Legowski |
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| Rok vydání: | 2015 |
| Předmět: |
Canada
Civil society Food industry Food Handling Endocrinology Diabetes and Metabolism Sodium Argentina Psychological intervention chemistry.chemical_element Population health Global Health World Health Organization World health Nutrition Policy Environmental health Food Preserved Internal Medicine Food Industry Humans Medicine Chile business.industry Sodium Dietary Monitoring and evaluation Original Papers Pan American Health Organization chemistry Government Regulation Food processing Cardiology and Cardiovascular Medicine business Brazil |
| Zdroj: | J Clin Hypertens (Greenwich) |
| ISSN: | 1524-6175 |
| DOI: | 10.1111/jch.12553 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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