Majority of Consumers Support Restrictions on the Addition of Excess Sodium to Foods Results from a new study published today in the American Journal of Preventive Medicine found that 56% of consumers agree it is a good idea for government to restrict food manufacturers from adding excess salt to foods. About half agreed it is a good idea for government to restrict restaurants from adding excess salt to foods, and 81.5% reported support for sodium reduction in Quick Service Restaurants. Odds of agreement/support were higher for non-Hispanic blacks and those with incomes <$40,000 were more likely to support these policies compared with non-Hispanic whites and those with incomes ≥$60,000.
The study, “Consumer Sentiment on Actions Reducing Sodium in Processed and Restaurant Foods, ConsumerStyles 2010” may be found here: http://www.sciencedirect.com/science/article/pii/S0749379714000051.
Lifestyle Changes in England Leading to Reduced Mortality Improvements in lifestyle from 2003 to 2011 in England led to a 42% reduction in stroke mortality and 40% reduction in Ischemic Heart Disease (IHD) mortality, a new study published in the British Medical Journal found. During this time period in England, salt intake declined by 1.4 grams per day (a 15% reduction) in adults age 19 – 64; study authors indicate that the reduction in salt intake likely occurred across the whole population since it was primarily achieved by a gradual reduction in the amount of salt added to processed foods. The following changes also occurred during this time period –
·Blood pressure was reduced by 3.0/1.4 mm Hg.
·Cholesterol declined by 0.4 mmol/L.
·Smoking prevalence declined from 19% to 14%.
·Fruit and vegetable intake increased by 0.2 portions per day.
The study, “Salt reduction in England from 2003 to 2011: its relationship to blood pressure, stroke and ischaemic heart disease mortality” may be found here: http://bmjopen.bmj.com/content/4/4/e004549.full.
Self-reported Taste Preference Affects Daily Sodium Intake, New Study Finds Taste preference for homemade cooking is a defining feature of daily sodium intake, results of a recent study published in the Journal of the Academy of Nutrition and Dietetics found. The study, “Self-Reported Taste Preference Can Be a Proxy for Daily Sodium Intake in Middle-Aged Japanese Adults” analyzed the difference in daily sodium intake based on self-reported taste preference for miso soup as typically prepared at home, among 143 middle-aged urban Japanese adults. Results indicate that participants reporting a stronger taste preference for miso soup were more likely to have a higher 24-hour urinary sodium excretion and higher sodium intake.