GMA Comments on NY Salt Reduction Plan

WASHINGTONIn a statement released today, Robert Brackett, Chief Science and Regulatory Affairs Officer for the Grocery Manufacturers Association (GMA), commented on the New York City Department of Health and Mental Hygienes (NYC DOH) National Salt Reduction Initiative and their draft salt reduction targets for packaged food and food service categories.

The food industry takes seriously its commitment to develop food and beverage products that help consumers meet the 2005 Dietary Guidelines for Americans recommendations for healthy lifestyles. Part of this effort involves providing choices for consumers interested in managing their salt intake to meet the prescribed goal of 2,300 mg/d of sodium per day. 

We support and share New York Citys fundamental objective to reduce sodium intake among the population. We believe that meaningful long-term reductions will be needed and incremental, short-term reductions can be accomplished. 

GMA and its member companies have been in discussion over the past year with the NYC DOH on its initiative and we applaud the agency for the time and effort it has focused on this important and complex issue. As targets are reviewed, a key objective must be to promote positive diet and lifestyle changes by the public. In addition, we believe this initiative must become part of a broader dialogue at the national level that includes FDA and USDA which also discusses strategies for public education about salt and diet and health.

Todays marketplace offers consumers a broad range of foods containing no sodium or low sodium, or with no added salt. Food companies have also been very successful at making incremental reductions in salt levels in food products over time, often employing strategies that result in reductions that may not be obvious to consumers.  Many food companies have reformulated products or reduced the use of sodium in processed foods. Processing and packaging technologies also allow for less salt or sodium.

The food industry is committed to providing choices for those consumers interested in managing their salt intake, as well as contributing to reducing risks associated with cardiovascular and other chronic diseases.  However, the latter goal will require a more holistic approach than one focused simply on a single nutrient such as sodium.  Instead, the emphasis should be on helping to reduce obesity through improved energy balance and dietary patterns that are consistent with the 2005 Dietary Guidelines.  This will result in reduced sodium as well as a lower risk for chronic disease.

We look forward to commenting on the targets released by NYC DOH and to an expanded dialogue on this issue between food manufacturers, retailers, foodservice providers, public health agencies and all concerned stakeholders.