food

CSPI Targets Restaurant Food Sodium

salt To support a call for reducing sodium in the U.S. food supply, The Center for Science in the Public Interest (CSPI) has released research showing chain-restaurant meals that contain high levels of sodium.

In testimony presented today to a Senate Finance Committee roundtable discussion on financing comprehensive healthcare, CSPI executive director Michael F. Jacobson is urging Congress to pass legislation requiring the Secretary of Health and Human Services to implement a plan to reduce sodium in packaged and restaurant food by half within 10 years.

"Because it raises blood pressure and increases the risk of hypertension, strokes, heart attacks and kidney disease, salt is arguably the most harmful ingredient in our food supply," Jacobson's testimony states. "Gradually reducing sodium levels in packaged and restaurant foods by half would ultimately save an estimated 150,000 lives and billions of dollars annually." Even a 25% average reduction over 10 years would save the federal government $9 billion in direct medical costs, according to CSPI.

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CSPI is also recommending that Congress pass legislation raising the tax on distilled spirits by 50% and equalizing the beer and wine rates, taxing soft drinks, requiring the removal of all remaining artificial trans fat in food, and supporting intensive lifestyle counseling/intervention as a treatment for heart disease.

On the restaurant front, the center had researchers investigate 17 chains, and found that 85 out of 102 meals analyzed contained more than one day's worth of sodium.

Government dietary guidelines recommend that people with high blood pressure, African-Americans and people who are middle-aged and older should consume no more than 1,500 milligrams (mg) of sodium daily, and that others consume no more than 2,300 mg per day. "For some, particularly the elderly, consuming 4,000 mg or more of sodium in a single meal can present an immediate risk of heart failure or other serious problems," CSPI states.

Restaurant meals within CSPI's sample that were found to have more than four days' worth of the recommended sodium levels included Red Lobster's Admirals' Feast with Caesar salad, creamy lobster-topped mashed potato, cheddar bay biscuit, and a lemonade (7,106 mg); Chili's buffalo chicken fajitas with tortillas and condiments, and a Dr Pepper (6,916 mg); Chili's honey-chipotle ribs with mashed potatoes with gravy, seasonal vegetables and a Dr Pepper (6,440 mg), Olive Garden's Tour of Italy lasagna with a breadstick, garden salad with house dressing and a Coca-Cola (6,176 mg), and Olive Garden's chicken parmigiana with a breadstick, garden salad with house dressing and a raspberry lemonade (5,735 mg).

Beth Johnson, National Restaurant Association EVP of Public Affairs, responded with a statement that said the association is "disappointed in CSPI's latest attack on America's restaurants" in light of the restaurant industry's "tremendous strides" on sodium and other issues related to healthy cuisine.

Johnson noted that the association has "engaged with many organizations during the past year on this critical topic," and last July held a conference dedicated entirely to discussion of sodium issues by nutrition, quality assurance, culinary, R&D and "other industry stakeholders."

The association also supports the Labeling Education and Nutrition (LEAN) Act of 2009, which, if passed, will provide a national nutrition labeling standard. This support "has earned the restaurant industry high marks from many in the public health and policy communities," Johnson said.

"Our members have introduced a range of menu choices during the past year and will continue to explore new options and alternatives to meet the needs of consumers," she added. "Although sodium is an essential ingredient that contributes to the safety, quality and taste of foods, the restaurant industry will continue to work with all interested parties to continue a productive dialogue about this issue."

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