National Academy of Sciences | 150 Year Anniversary

Questions? Call 800-624-6242

| Items in cart [0]

The National Academies Press

PAPERBACK
price:$48.00
add to cart

Rights & Permissions

topleft topright

Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

Citation Manager

. "7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

Please select a format:

BibTeX EndNote RefMan


Page
215
bottomleft bottomright

The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy.


Strategies to Reduce Sodium Intake in the United States
FIGURE 7-1 Pathways for a substance to gain approval for addition to food.

FIGURE 7-1 Pathways for a substance to gain approval for addition to food.

NOTE: FDA = U.S. Food and Drug Administration; GRAS = generally recognized as safe.

stances intentionally added to food are defined as “food additives” and, in turn, that food additives must be approved by FDA before they are added to foods. The process of approval requires scientific evidence gathered by the petitioner to demonstrate that the substance—under the conditions of its intended use—meets the safety standard of a reasonable certainty of no harm.6 This standard recognizes both that safety cannot be proven with absolute scientific certainty and that a substance may be safe for one use or under certain conditions, yet possibly unsafe for other uses or under other conditions.

At the same time that Congress set in place the food additives framework, it also concluded that many substances intentionally added to foods—

6

21 CFR 170.3.

Page
215
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)