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Californian Journal of Health Promotion 2016, Volume 14, Consumer Knowledge, Attitudes, and Behaviors of Sodium Intake and Reduction Strategies in Los Angeles County: Results of an Internet Panel Survey (2014-2015) FDA - JUNE 2016 - Draft guidance : Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods : Guidance for Industry. FDA 02/06/16 Sodium in Your Diet: Use the Nutrition Facts Label and Reduce Your Intake.

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FDA 02/06/16 Sodium in Your Diet: Use the Nutrition Facts Label and Reduce Your Intake

VEILLE ACTION 02/06/16 Réduction du sel dans les aliments : de nouvelles directives aux États-Unis. La Food and Drug Administration (FDA) vient d’émettre des directives préliminaires qui fixent des cibles de réduction des taux de sodium à l’intention de l’industrie alimentaire.

VEILLE ACTION 02/06/16 Réduction du sel dans les aliments : de nouvelles directives aux États-Unis

Dans un premier temps, la FDA souhaite faire passer la consommation moyenne des Américains de 3 400 mg de sodium par jour à 3 000 d’ici deux ans. Puis, dans dix ans, ramener cette quantité à 2 300 mg. Pour ce faire, la FDA compte s’en remettre à l’engagement volontaire de l’industrie, puisque les cibles qu’elle propose ne sont pas obligatoires. La balle est dans le camp de l’industrie L’American Heart Association (AHA) se réjouit de l’annonce faite par la FDA. NYC_GOV 07/02/13 National Salt Reduction Initiative. CSPI 27/01/12 Comments and research related to recent sodium reduction.

CSPI 02/07/14 Chain Restaurants Decrease Sodium Slightly but Progress is Slow & Uneven, Report Finds. A review of 136 meals from 17 top restaurant chains finds that the companies have reduced sodium on average by six percent between 2009 and 2013, or just 1.5 percent per year.

CSPI 02/07/14 Chain Restaurants Decrease Sodium Slightly but Progress is Slow & Uneven, Report Finds

The nonprofit Center for Science in the Public Interest says that the progress has been slow and inconsistent. The biggest reductions in sodium were posted by Subway, Burger King, and McDonald's, but KFC and Jack in the Box actually increased sodium by 12.4 percent and 7.2 percent, respectively, in the sample of meals reviewed. Despite the progress, 79 percent of the 81 adult meals in the study still contained more than 1,500 milligrams (mg) of sodium.

A majority of Americans, including people 51 and older, people with high blood pressure, and African-Americans, should try to limit themselves to 1,500 mg of sodium per day, according to the Centers for Disease Control and Prevention. At KFC, CSPI evaluated nutrition data provided by the company for three adult meals and four kids' meals. CSPI 19/06/13 More Effort Needed to Reduce Sodium in Processed Foods, Says CSPI. Many food manufacturers have reduced the sodium content of their products since 2005, but some have added more salt than ever according to areport published by the Center for Science in the Public Interest (CSPI).

CSPI 19/06/13 More Effort Needed to Reduce Sodium in Processed Foods, Says CSPI

The researchers compared the sodium content of 480 packaged and prepared foods in 2011 with levels recorded for the same foods in 2005, finding mixed results overall and wide variation within food categories such as breads, cheeses, salad dressings, soups, pizza, and French fries. With over 70 million Americans suffering from high blood pressure, the report calls on food manufacturers to accelerate sodium reductions and urges the FDA to set gradual sodium limits.

Analyses of the overall data in "Salt Assault" were published last month in a paper in JAMA Internal Medicine co-authored by Northwestern University Feinberg School of Medicine Steve Havas and Robert J. CSPI 13/05/13 Food Industry's Sodium Reduction Efforts Have Failed. Food manufacturers did not make much progress between 2005 and 2011 in reducing sodium levels in packaged and restaurant foods, according to a new investigation published online today in the journal JAMA Internal Medicine.

CSPI 13/05/13 Food Industry's Sodium Reduction Efforts Have Failed

Despite industry pledges to cut back, the average sodium content in 402 packaged foods tracked between 2005 and 2011 by the Center for Science in the Public Interest declined by just 3.5 percent. And even though public health officials have been ringing alarm bills about excess sodium's role in promoting high blood pressure, stroke, and heart disease, chain restaurants actually increased sodium slightly in the 78 items tracked by an average of 2.6 percent. The authors say that voluntary action by the food industry to reduce sodium has failed, and that strong action on the part of the Food and Drug Administration is required to reduce the sodium content of packaged and restaurant foods. CSPI found that sodium levels varied widely among brands of similar products.

NYC HEALTH 23/08/16 Health Department Announces 5 Year Results of National Salt Reduction Initiative. Health Department Announces 5 Year Results of National Salt Reduction Initiative Food Companies Achieve Modest Sodium Reduction; Opportunity for More Progress through FDA ActionAugust 23, 2016 – The New York City Health Department today announced that sodium levels decreased in a sample of top selling packaged foods by about 7% from 2009 to the beginning of 2015.

NYC HEALTH 23/08/16 Health Department Announces 5 Year Results of National Salt Reduction Initiative

VEILLE ACTION 02/06/16 Réduction du sel dans les aliments : de nouvelles directives aux États-Unis. ARS USDA 06/01/16 Sodium Monitoring Key to Reducing Dietary Intakes. By Rosalie Marion Bliss January 6, 2016 Over 90 percent of the U.S. population consumes more than the recommended daily maximum amount of sodium, most of which comes from commercially processed and restaurant foods.

ARS USDA 06/01/16 Sodium Monitoring Key to Reducing Dietary Intakes

Reducing sodium in these foods is key to lowering the amount in the U.S. diet. United States Department of Agriculture (USDA) scientists and collaborators have launched an online dataset of key foods that contain sodium added during preparation or processing, prior to purchase by consumers. Researchers in USDA's Agricultural Research Service (ARS) Nutrient Data Laboratory (NDL) in Beltsville, Maryland, have been working on the project to monitor key high-sodium foods since 2010.

Collaborators include the ARS Food Surveys Research Group, the U.S. The foods being monitored serve as indicators for assessing changes over time in the sodium content of common sodium-contributing commercial foods, according to NDL nutritionist Jaspreet Ahuja, who heads the project at ARS. NYC HEALTH 24/02/16 New York State Supreme Court Upholds Health Department’s Sodium Warning Rule Making NYC the First U.S. Municipality to Require Chain Restaurants to Post Sodium Warnings.

FOR IMMEDIATE RELEASE Press Release # 008-16 Wednesday, February 24, 2016 MEDIA CONTACT: Christopher Miller/Jeremy House: (347) 396-4177, pressoffice@health.nyc.gov New York State Supreme Court Upholds Health Department’s Sodium Warning Rule Making NYC the First U.S.

NYC HEALTH 24/02/16 New York State Supreme Court Upholds Health Department’s Sodium Warning Rule Making NYC the First U.S. Municipality to Require Chain Restaurants to Post Sodium Warnings

ARS USDA 06/01/16 Sodium Monitoring Key to Reducing Dietary Intakes. ARS USDA 02/12/13 Assessing the U.S. Population's Sodium Intake. By Rosalie Marion Bliss December 2, 2013 U.S.

ARS USDA 02/12/13 Assessing the U.S. Population's Sodium Intake

Department of Agriculture (USDA) scientists used an automated dietary survey tool they developed to accurately estimate how much sodium volunteers consumed as part of their daily diets. The scientists, with USDA's Agricultural Research Service (ARS), found that the volunteers' sodium intake estimates were 90 to 93 percent accurate among men and women. Sodium intake has become a hot topic as public policymakers address regulatory proposals aimed at lowering sodium in foods. In 2010, the Institute of Medicine issued a report recommending that new national sodium standards be implemented by the federal government. ARS is USDA's chief intramural scientific research agency. Several major food manufacturers have long been implementing sodium-reduction strategies through self-regulation. Procedia Food Science 2 ( 2013 ) 60 – 67 USDA monitors levels of added sodium in commercial packaged and restaurant foods.

NYC GLOBAL PARTNERS 15/01/14 Best Practice: National Salt Reduction Initiative. HARVARD HEALTH 16/05/13 Sodium still high in fast food and processed foods H. Fast-food restaurants deliver filling, inexpensive meals and snacks.

HARVARD HEALTH 16/05/13 Sodium still high in fast food and processed foods H

CDC 23/01/14 Reducing sodium in restaurant food is an opportunity for choice. American Journal of Preventive Medicine Volume 46, Issue 5, May 2014, Consumer Sentiment on Actions Reducing Sodium in Processed and Restaurant Foods, ConsumerStyles 2010. To view the full text, please login as a subscribed user or purchase a subscription. Click here to view the full text on ScienceDirect. Background Current recommendations target sodium reduction in the food supply and intake; however, information is limited on consumer readiness for these actions.

Purpose. UCSF 11/02/13 Reducing Sodium in American Diet Would Save Hundreds of Thousands of Lives. Hundreds of thousands of lives could be saved over 10 years if Americans reduced their sodium consumption to the levels recommended in federal guidelines, according to a new study by researchers at UC San Francisco (UCSF), Harvard Medical School and Simon Fraser University in Canada. Described this week in the journal Hypertension, the study emerged from a workshop convened last year by the U.S. Centers for Disease Control and Prevention (CDC), which sought to quantify the health benefits of population-wide sodium reduction. Pam Coxson, PhD The CDC brought together groups of scientists from the three universities, who each used completely different computer models to estimate how lowering sodium would save lives – largely by reducing the number of heart attacks and strokes.

Kirsten Bibbins-Domingo, MD, PhD Strange Sources of Salt in the American Diet Sodium in the diet is essential for the normal function of our cells in tissues throughout the body. CDC 19/06/13 Most Americans Should Consume Less Sodium. Most of the sodium we consume is in the form of salt, and the vast majority of sodium we consume is in processed and restaurant foods. Too much sodium is bad for your health. It can increase your blood pressure and your risk for a heart attack and stroke. Heart disease and stroke are the leading causes of death in the United States. PROCEDIA FOOD SCIENCE - 2013 - USDA monitors levels of added sodium in commercial packaged and restaurant foods. Sustainability 2012, 4, 531-542; Socioeconomic Assessment of Meat Protein Extracts (MPE) as a New Means of Reducing the U.S. Pop.

Memo_-_salt_reduction_campaign.pdf. CDC MMWR 21/10/11 Usual Sodium Intakes Compared with Current Dietary Guidelines — United States, 2005–2008. October 21, 2011 / 60(41);1413-1417 High sodium intake can increase blood pressure and the risk for heart disease and stroke (1,2). According to the Dietary Guidelines for Americans, 2010 (3), persons in the United States aged ≥2 years should limit daily sodium intake to <2,300 mg. Subpopulations that would benefit from further reducing sodium intake to 1,500 mg daily include 1) persons aged ≥51 years, 2) blacks, and 3) persons with hypertension, diabetes, or chronic kidney disease (3). To estimate the proportion of the U.S. population for whom the 1,500 mg recommendation applies and to assess the usual sodium intake for those persons, CDC and the National Institutes of Health used data for 2005--2008 from the National Health and Nutrition Examination Survey (NHANES).

NHANES is a nationally representative, multistage survey of the U.S. non-institutionalized population.* During NHANES 2005--2008, a total of 18,823 participants aged ≥2 years were interviewed and examined. NEW YORK CITY GLOBAL PARTNERS 14/07/11 Best Practice: National Salt Reduction Initiative. Kansas State University - 2012 - Thèse en ligne : EFFECT OF SALT REDUCTION ON GROWTH OF LISTERIA MONOCYTOGENES IN BROTH AND MEAT. More Effort Needed to Reduce Sodium in Processed Foods, Says CSPI.

Report Published as AHA Convenes Salt Conference June 19, 2013 Many food manufacturers have reduced the sodium content of their products since 2005, but some have added more salt than ever according to a report published by the Center for Science in the Public Interest (CSPI). The researchers compared the sodium content of 480 packaged and prepared foods in 2011 with levels recorded for the same foods in 2005, finding mixed results overall and wide variation within food categories such as breads, cheeses, salad dressings, soups, pizza, and French fries.

With over 70 million Americans suffering from high blood pressure, the report calls on food manufacturers to accelerate sodium reductions and urges the FDA to set gradual sodium limits.