The Department of Health is scaling back salt reduction targets set to be issued for a wide range of foods, including meat, bread, cereals and cheese. Efforts to change consumers’ palates, it seems, are running into problems as food producers find they’ve “reached the limits of what is possible.”
Department of Health admits defeat on ‘confusing’ salt reduction targets
The government has dropped one of the key promises made as part of its 2013 salt reduction strategy, after admitting a plan to re-educate consumer palates by setting tough targets for all new products had been too ambitious… Read more.
As research led by Dr. McCarron at UC Davis reported last month, the popular notion that people can change their taste buds and lower their salt intake — or that government guidelines can result in lower salt intake among populations — makes little sense. Sodium intake across 45 countries for more than five decades, despite variations in ethnicities and dietary practices, has been remarkably stable and is determined by physiological needs, rather than environmental factors, they found. Nevertheless, they said, increasingly restrictive guidelines issued by health officials have occurred against the backdrop of key critical facts including:
1. No consistent data had appeared in the scientific literature specifically demonstrating that lower sodium intake was associated with a reduction in either all-cause or CVD mortality.
2. An increasing number of consumer food products were reduced in their sodium content in response to the government’s effort directed at lowering the sodium intake.
3. There was no evidence that sodium intake was declining in the United States.
4. Basic research, particularly in the neurosciences, indicated that vertebrate sodium intake was a physiologically determined parameter….Read more.