Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers. Table of Contents Front Matter Summary 1 Introduction 2 Sodium Intake Reduction: An Important But Elusive Public Health Goal 3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake 4 Preservation and Physical Property Roles of Sodium in Foods 5 Sodium Intake Estimates for 2003-2006 and Description of Dietary Sources 6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake 7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction 8 Committee's Considerations and Basis for Recommendations 9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness 10 Next Steps Committee Member Biographical Sketches Appendix A: Acronyms, Abbreviations, and Glossary Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations Appendix C: International Efforts to Reduce Sodium Consumption Appendix D: Salt Substitutes and Enhancers Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods Appendix F: Sodium Intake Tables Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department Appendix H: Federal Rulemaking Process Appendix I: Nutrition Facts Panel Appendix J: State and Local Sodium Labeling Initiatives Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel Appendix L: Public Information-Gathering Workshop Agenda Index

The federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor. In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.