Sodium Reduction in Communities Program : examining early successes in implementing four key sodium reduction strategies from October 2016– September 2018
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Sodium Reduction in Communities Program : examining early successes in implementing four key sodium reduction strategies from October 2016– September 2018

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      High sodium intake can lead to hypertension and can increase the risk for heart disease and stroke. The 2015–2020 Dietary Guidelines for Americans recommends no more than 2,300 mg/day of sodium for adults, but in 2014, U.S. adults aged 20 to 69 years consumed an average of 3,608 mg/day. This gap between recommended intake and actual intake poses a serious public health risk. Reducing sodium intake is challenging, as it is largely driven by sodium found in processed foods and foods prepared in restaurants—sources that consumers often cannot control. Partnering with food service organizations to provide consumers with lower-sodium options may be one of the most effective approaches that public health agencies can take to reduce sodium at the community level. To this end, the Centers for Disease Control and Prevention (CDC) funded eight recipients, including county and state health departments and a university, as part of the 2016–2021 Sodium Reduction in Communities Program (SRCP). SRCP recipients work with food service organizations in eight settings to implement four sodium reduction strategies. These strategies are designed to increase the availability and purchase of lower-sodium food options, with the goal of reducing sodium intake to recommended levels from the Dietary Guidelines for Americans. Publication date from document properties. SRCP_Brief.pdf
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