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Monitoring Sodium in the Food Supply (1)
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About 90% of Americans eat more sodium than is recommended for a healthy diet. Public health research has shown dietary sodium is a contributing factor in the development of hypertension and cardiovascular health. Most of the sodium we eat comes from commercially processed foods and foods prepared in restaurants. According to the 2010 Institute of Medicine report "Strategies to Reduce Sodium Intake in the United States," national action is needed to reduce the sodium content of the foods. A key recommendation of the report was to enhance monitoring and surveillance relative to sodium intake measurement and sodium content of foods. The Agricultural Research Service (ARS) of USDA, the Centers for Disease Control and Prevention (CDC), and the Food and Drug Administration (FDA) have launched a collaberative initiative to monitor sodium in the US food supply.

Monitoring Sodium in Commercially Processed and Restaurant Foods

Sentinel Foods

- Selection of Sentinel Foods

- Sampling and Analysis of Sentinel Foods

- Monitoring and Trends of Sentinel Foods

Other Commercially Processed and Restaurant Foods

- Monitoring and Trends of Other Commercially Processed and Restaurant Foods

Related Research

Sodium Related Publications

Partners:

••Nutrient Data Laboratory, ARS, USDA

••Food Surveys Research Group, ARS, USDA

••Epidemiology and Surveillance Branch, CDC, USDHHS

••Center for Food Safety and Applied Nutrition, FDA, USDHHS