Food Industry Accused of “Salt Assault” on America
CSPI Says Steep Sodium Reductions Achievable for Many Brands
Most foods sold in supermarkets and restaurants are too high in salt. But a new study by the Center for Science in the Public Interest (CSPI) finds that some manufacturers are recklessly loading up their products with two, three, or even four times as much salt as their competitors within a food category. The dramatic differences in sodium from brand to brand are proof positive that many companies could easily achieve significant reductions without sacrificing taste, according to CSPI.
http://www.cspinet.org/new/200508171.html
Salt: The Forgotten Killer (released Feb. 24, 2005)
http://www.cspinet.org/salt/saltreport.pdf
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Response statement of the Salt Institute to “Salt Content of Foods” issued by the Center for Science in the Public Interest, August 17, 2005
Shooting repeatedly at the wrong target will not raise CSPI’s marksmanship scores. If the target were correct, perhaps the additional ammunition CSPI recommends might be worth considering, but facts are facts – despite the contortions and twisting CPSI employs. Twelve studies have reported on the relationship of salt intakes and the incidence of heart attacks and strokes. Eleven of the twelve found no population health benefit to reducing dietary salt. Three, including two in the U.S. and one in Scotland, found just the opposite: rather than a health benefit, lowering dietary salt is associated with increased risk of stroke, heart attack and all-cause mortality. Let’s use the science we have, not abuse it. Substituting public relations for medical science is not the answer.
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