The United States is falling behind the global trend of sodium reduction, even though there is significant consumer demand and numerous initiatives from major food companies. Between 2010 and 2015, the number of countries implementing sodium reduction policies more than doubled, reaching a total of 75. So far, 12 of these countries have reported reductions in sodium intake across their populations. Although the Food and Drug Administration (FDA) issued voluntary sodium reduction guidelines in June 2016, the guidance remains in draft form, leading public health advocates to argue that the agency lacks the authority to enforce meaningful reductions. Graham MacGregor, chairman of World Action on Salt and Health, pointed out to Food Dive, “The issue is that it’s completely voluntary. The real question is how many companies are adhering to these targets, as there is no strong incentive.”
Despite these challenges, the FDA’s initiative has prompted the development of sodium-reducing ingredients. Cargill Salt announced plans to open a new potassium chloride facility in Watkins Glen, New York, later this year, in response to food companies seeking to lower sodium content. Major companies like Mars and Nestlé have also launched sodium reduction initiatives in anticipation of FDA guidelines. However, quantifying the impact of this trend is difficult. Many companies refrain from highlighting reduced sodium on their packaging due to concerns about consumer backlash, as many associate lower salt levels with diminished flavor. According to Mintel, the percentage of new food products that advertise reduced sodium has remained around 3% for the past five years.
One thing is clear: this movement is essential for the health of American consumers. The Centers for Disease Control and Prevention (CDC) reports that 90% of children and 89% of adults exceed recommended sodium intake levels. It estimates that over three-quarters of the sodium consumed by Americans comes from processed and restaurant foods. Notably, the CDC’s data does not include salt added during cooking or at the table, suggesting that actual sodium intake may be even higher. The American Heart Association indicates that average consumption stands at approximately 3,400 milligrams per day, and researchers have projected that reducing this to 2,300 milligrams—aligned with the FDA’s 10-year targets—could prevent 500,000 premature deaths from strokes and heart attacks over a decade while saving nearly $100 billion in healthcare costs. “Excessive salt consumption is leading to the deaths of hundreds of thousands of Americans, and it’s entirely avoidable,” MacGregor stated. “The U.S. is likely to be the last nation to align with this issue, yet it should be at the forefront.”
The Grocery Manufacturers Association (GMA) has expressed that two years is insufficient to achieve the short-term sodium reductions requested by the FDA, advocating for at least four years and recommending changes to how food categories are defined in the draft guidance. GMA noted that many of its member companies have already made significant sodium reductions. A recent study published in the Journal of the American Medical Association showed that sodium levels in U.S. packaged foods dropped by 12% from 2000 to 2014. However, population-wide sodium consumption has barely changed despite 40 years of voluntary reduction policies. While sodium levels in packaged foods have decreased, GMA indicated that “consumers are also shifting their eating habits and consuming more meals away from home,” implying that sodium reduction policies must adapt to evolving consumer behaviors. With this context, the FDA’s voluntary guidelines target both food companies and restaurants.
Jim O’Hara, Director of Health Promotion Policy at the Center for Science in the Public Interest, remarked to Food Dive that the two-year targets are easily attainable for the food industry, especially as they are based on a 2010 baseline. Despite GMA’s reservations regarding the FDA targets, many of its members are proactively pursuing sodium reduction, and ingredient manufacturers are continuously innovating to meet this challenge. “They are responding to consumer demand,” O’Hara noted about these companies. “A significant majority of consumers recognize that there is too much sodium in their food and desire less.”
A recent survey by the American Heart Association revealed a growing concern regarding sodium consumption. Last year, 64% of consumers reported trying to manage their sodium intake, an increase from 58% in 2013. Additionally, 62% indicated a desire for government involvement in establishing sodium limits in packaged and restaurant foods, up from 56% in 2013. “The GMA has been slow to act, even as many of its companies are pursuing sodium reduction,” O’Hara stated. “Moreover, numerous members of Congress are acting ideologically and against scientific consensus, obstructing even the voluntary guidelines.”
One significant obstacle is found in the FY 2017 Agriculture Appropriations Bill, which prohibits the FDA from addressing the 10-year targets. A committee is expected to be established later this year to update the sodium and potassium dietary reference intake (DRI)—the recommended nutrient intake for healthy individuals set by the National Academy of Sciences’ Institute of Medicine—last updated in 2005. The committee’s work is anticipated to take around 18 months, after which the FDA could begin addressing the 10-year targets in light of the new guidelines. “I don’t think anyone following the science expects the DRIs to change significantly,” O’Hara commented, adding that companies will continue to reduce sodium levels. “The crucial question is whether the entire population will benefit, which can only happen with federal action to safeguard all Americans.”
For decades, the Center for Science in the Public Interest has pressured both the FDA and the food industry for sodium reduction, viewing the agency’s draft voluntary guidance as a response to its advocacy. “Although it was draft, voluntary guidance, it was still a step in the right direction,” O’Hara remarked. Despite extensive research and debate over sodium’s link to heart disease and strokes, some headlines suggest that its effects may be overstated. However, successful sodium reduction policies in other countries provide strong evidence for decreasing intake levels.
In Finland, a sodium reduction campaign initiated in the 1970s led to a 30% drop in average consumption over 30 years, resulting in average intake levels of 2,800 mg per day for women and 3,320 mg per day for men. During this period, average blood pressure decreased, and mortality rates from strokes and coronary heart disease dropped by 75% to 80%. Similarly, the U.K. has seen a rapid reduction in sodium intake—approximately 30% over 20 years. The World Health Organization has highlighted that effective monitoring systems for sodium reduction and health impacts were crucial to the success of these programs in both nations.
Simultaneously, the variety of options available to food manufacturers for sodium reduction has expanded significantly—and it remains essential. Beyond flavor enhancement, salt serves vital functional roles in food, such as prolonging shelf life, controlling yeast fermentation, influencing the color of baked goods, and binding water in meat products. Potassium chloride is a widely used alternative due to its functional similarities to sodium chloride, though it can impart a metallic taste that may require masking with other ingredients.
Innovative strategies include altering the size and shape of salt crystals to achieve a saltier taste with reduced sodium content. This technique is employed by companies such as Tate & Lyle, which uses hollow Soda-Lo salt crystals, Cargill with its patented pyramid-shaped salt, and PepsiCo in its Lay’s potato chips. Other companies concentrate on ingredients that enhance umami, an intense, savory flavor that amplifies saltiness, utilizing extracts from mushrooms, seaweed, tomatoes, and yeast. Experts in the sodium reduction field suggest that the current ingredients available to the food industry can cut sodium by 20% to 30% without affecting taste. To achieve more substantial reductions, further research is necessary regarding salt taste receptors and taste perception mechanisms. Nonetheless, both companies and consumers may overestimate the desire for saltiness, with studies indicating that reducing sodium without replacement ingredients can also be an effective approach.
Reflecting on manufacturers’ experiences in the U.K., MacGregor noted, “Some companies implemented significant reductions rapidly, while others proceeded more slowly. Consumers hardly noticed the difference—when you’re eating a meal, you don’t compare it side by side.” Nevertheless, O’Hara emphasized that the U.S. has considerable progress to make. “Ultimately, the United States continues to lag behind other countries, including the U.K., in implementing a comprehensive sodium reduction policy. If the reduction targets were met, they would significantly decrease sodium consumption among Americans.”
In conclusion, as the dialogue surrounding sodium reduction evolves, it is critical that both consumers and manufacturers remain engaged in the quest for healthier food options, including the integration of supplements like Solgar Calcium Magnesium Citrate 100 Tablets, which can support overall health while reducing sodium intake.