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Canada’s sodium reduction strategy: What you need to know
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Health Canada’s Sodium Working Group has released a national strategy to reduce sodium intake. As an active member of this group, the Canadian Restaurant and Foodservices Association supports the strategy and recommendations, and has published a detailed guide to sodium reduction for restaurant operators.
The Sodium Reduction Strategy for Canada was released on July 29, 2010. It is a multi-staged, three-pronged approach that includes:
1. Voluntary reduction of sodium levels in processed food products and foods sold in restaurant and foodservice establishments
2. Education and awareness for consumers, industry, health professionals and other key stakeholders
3. Support for research.
The report notes that a successful outcome depends on action in all areas. The federal Minister of Health is now studying the recommendations, but work is already underway by many food manufacturers and foodservice operators to meet the voluntary targets.
Why sodium reduction matters
Sodium consumption is a major public health issue in Canada. The average Canadian consumes 3,400 mg of sodium per day -- more than double what we need. There is a significant body of evidence linking high sodium intake to elevated blood pressure, which is the leading preventable risk factor for death worldwide. High blood pressure is the major cause of cardiovascular disease and a risk factor for stroke and kidney disease. There is also evidence to suggest that a diet high in sodium is a risk factor for osteoporosis, stomach cancer and asthma.
Lowering sodium intake can lead to reductions in the disease and associated healthcare costs.
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The sodium goal
The Sodium Reduction Strategy for Canada has an interim sodium intake goal of a population average of 2,300 mg of sodium per day to be achieved by 2016. The ultimate goal is to lower sodium intake for as many individuals as possible below the ‘tolerable upper intake level’ of 2,300 mg per day.
The process of reducing the sodium content of foods is complex since the role and function of salt and other sodium-based ingredients in foods varies, depending on the nature of the food. Salt is used as flavouring, a preservative and an antibacterial agent. It also has many effects on the texture and structure of foods.
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The strategy released on July 29 is the culmination of over two years of work by the Sodium Working Group which was established to develop a population health strategy for reducing sodium intake among Canadians. The group includes 25 representatives from food manufacturing and food service industry groups, health-focused non-governmental organizations, the scientific community, consumer advocacy groups, health professional organizations and government representatives.
Resources:
Click here for more information about the Sodium Working Group and the Sodium Reduction Strategy for Canada. Download CRFA’s free guide: How to Reduce Sodium in Menu Items
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