Salt Reduction, Good. Focus on Energy Balance and a Healthy Diet, Better.

The New York City Department of Health and Mental Hygiene (NYC DOH) today introduced its "National Salt Reduction Initiative" and its draft salt reduction targets for packaged food and food service categories.

GMA's Chief Science Officer, Bob Brackett, said: "The food industry takes seriously its commitment to develop food and beverage products that help consumers meet the 2005 Dietary Guidelines or Americans recommendations for healthy lifestyles."

Brackett went on to say: "GMA and its members have been in discussion over the past year with the NYC DOH on its initiative and we applaud the agency for the time and effort it has focused on this important and complex issue.  ...we believe this initiative must become part of a broader dialogue at the national level that includes FDA and USDA, which also discusses strategies for public education about salt and diet and health."

As opposed to focusing on one singular nutrient, Dr. Brackett says "the emphasis should be on helping to reduce obesity through improved energy balance and dietary patterns that are consistent with the 2005 Dietary Guidelines.  This will result in reduced sodium as well as a lower risk for chronic disease, including cardiovascular disease."

"We look forward to ... an expanded dialogue on this issue between food manufacturers, foodservice providers, public health agencies and all concerned stakeholders," Brackett concluded.