Strategies to Reduce Sodium Intake in the United States

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Table of Contents
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

FIGURE H-1 The federal rulemaking process.

* = The Office of Management and Budget’s (OMB) Office of Information and Regulatory Affairs (OIRA) reviews only significant rules and does not review any rules submitted by independent regulatory agencies.

Table of Contents

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