Implementing the IOM's recommendations for reducing sodium in the U.S. food supply: considerations and approaches.
In 2010, the Institute of Medicine (IOM) recommended that the Food and Drug Administration modify the generally recognized as safe status of sodium by setting gradually decreasing limits on sodium amounts allowed in processed and prepared foods. Establishing limits on sodium uses would lead to a decrease in sodium intake, which, on average, far exceeds dietary recommendations. This article discusses the historical and regulatory context surrounding the IOM's recommendation, analyzes its potential, offers various strategies for implementing it, and concludes that the IOM's recommendation is likely the best tool currently available to achieve widespread sodium reductions in the food supply.
Julie Ralston
JR
Aoki
Shari A
SA
Dawkins
Susan K
SK
Bishop
D004039:Diet, Sodium-Restricted; D005523:Food Supply; D006293:Health Promotion; D006801:Humans; D006973:Hypertension / Q000517:prevention & control; D015969:National Academies of Science, Engineering, and Medicine, U.S., Health and Medicine Division; D018673:Nutrition Policy; D012982:Sodium, Dietary / Q000009:adverse effects*; D014481:United States
D012982:Sodium, Dietary