01/26/2022
New study on US food industry salt reduction
Study conducted by the Bureau of Chronic Disease Prevention New York City Department of Health and Mental Hygiene and published in the American Journal of Public Health
“US Food Industry Progress Towards Salt Reduction, 2009-2018”, study, published today in American Journal of Public Health (https://ajph.aphapublications.org/doi/10.2105/AJPH.2021.306571). We used the National Salt Reduction Initiative (NSRI) database to look at changes in sodium in packaged foods during two time periods: (1) during the NSRI (2009-2012 and 2012-2014) and (2) after the NSRI’s formal target-setting period but before FDA released final sodium guidance (2014-2018).… More