CHICAGO – The nation’s largest doctors group is pushing for new warning labels. Only these labels aren’t for drugs – they’re for food.
The American Medical Association voted Tuesday to urge the government to require high-salt foods to be labeled and also vowed to push the food industry to drastically cut the amount of salt in restaurant and processed foods. The goal would be 50 percent less salt within a decade.
Americans eat almost twice the amount of salt they should, and that contributes to high blood pressure and heart problems, the AMA says.
Labels with pictures of salt shakers bearing the word “high” and red exclamation marks might help consumers think twice about eating high-sodium foods, suggested an AMA council report that led to the new policy.
Foods considered high in salt are those with more than 480 milligrams of sodium per serving, according to the AMA report. That includes hot dogs, some canned soups, a slice of packaged pepperoni pizza, an order of chicken chow mein and a cheeseburger, according to a food chart accompanying the council report.
The measure also calls for the AMA to ask the Food and Drug Administration to revoke salt’s status as a food that is “generally recognized as safe,” known as “GRAS” in the industry. GRAS food includes such staples as sugar and pepper.
The American Heart Association recommends limiting sodium intake to less than 2,300 milligrams daily, or less than about one teaspoon, but the average daily consumption among American adults is nearly double that amount, the report said.
The AMA report said there is overwhelming evidence that eating an excessive amount of salt is a risk factor for high blood pressure and may be an independent risk factor for other cardiovascular problems.
More than 30 percent of U.S. adults have high blood pressure, and cardiovascular disease is the nation’s leading cause of death.
The Food Products Association, a trade group for the food and beverage manufacturing industry, said the new policy is misguided.
Existing food labels listing sodium content are sufficient for consumers to make healthy choices, said Robert Earl, the group’s nutrition policy director.
Salt occurs naturally in some foods and is added to others to enhance taste and preserve freshness.
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