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Sodium reduction; time for choice
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April 21, 2011
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[PDF-27.01 MB]
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Alternative Title:Monitoring progress in sodium reduction in foods;National Salt Reduction Initiative : a voluntary framework to reduce population sodium intake;Salt as a food ingredient : technological context;Sodium reduction : facts and fiction;
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Corporate Authors:Centers for Disease Control and Prevention (U.S.), Office of the Associate Director for Communication. ; Centers for Disease Control and Prevention (U.S.), Centers for Disease Control and Prevention (U.S.)., Office of the Associate Director for Communication. ; National Center for Chronic Disease Prevention and Health Promotion (U.S.), Division for Heart Disease and Stroke Prevention.
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Description:The vast majority of US adults consume more than double the recommended maximum of sodium, which is a direct cause of hypertension, a condition that affects nearly 1 in 3 Americans. Hypertension is not only a major contributor to cardiovascular disease (CVD), disability, and health disparities, but the treatment of related CVDs can cost our already overburdened health system $273 billion annually. Sadly, the public does not always have a choice when it comes to reducing sodium intake: we cannot remedy this problem simply by removing the salt shaker from our tables. Of the 3,400 mg of sodium the average American consumes daily, nearly 80% is invisible in sources such as restaurant and processed foods. And once the salt is in the food, it cannot be taken out! This session of Public Health Grand Rounds explored the consequences of excessive sodium intake and discussed the technological context for the use of salt in our food supply. The speakers reviewed current sodium control efforts, such as the National Salt Reduction Initiative and food procurement policies, and separated fact from fiction to support actions needed to address this very real public health burden.
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Content Notes:Title from title screen (April 22, 2011).
Streaming video (58 min. : sd., col.).
Presented by: Darwin R. Labarthe, MD, MPH, PhD, Director, Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, CDC [Presentation: Sodium reduction: facts and fiction] -- Jeremiah Fasano, PhD, Consumer Safety Officer, Division of Biotechnology and GRAS Notice Review, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, Food and Drug Administration [Presentation: Salt as a food ingredient: technological context] -- Mary E. Cogswell, DrPH, Senior Scientist, Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, CDC [Presentation: Monitoring progress in sodium reduction in foods] -- Christine Johnson, MBA, Director of Nutrition Policy, Cardiovascular Disease Prevention and Control Program, New York City Department of Health and Mental Hygiene [Presentation: National Salt Reduction Initiative: a voluntary framework to reduce population sodium intake]
Facilitated by: Dr. Tanja Popovic, Scientific Director, Public Health Grand Rounds; Shane Joiner, Communication Manager, Public Health Grand Rounds.
Recorded April 21, 2011.
Mode of access: World Wide Web as streaming video (245 MB, total time: 58:02) and as an Acrobat .pdf file (2.01 MB, 64 p) containing PowerPoint slides for the speakers' talks.
Open-captioned.
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