The U.S. food industry may face federal sodium restrictions if it doesn’t move on its own to make packaged meals less salty, said Thomas Frieden, director of the Centers for Disease Control and Prevention.
“Substantial changes” in food production are needed to improve Americans’ health by reducing salt consumption, Frieden, who previously headed New York City’s health department, said in an editorial published today in the Annals of Internal Medicine. A voluntary reduction of salt by food manufacturers would lower consumption more than a mandatory tax on salt in packaged foods, according to a study in the same journal that Frieden cited.
Levying a “sodium tax” could decrease U.S. sodium consumption by 6 percent and save $22.4 billion in medical costs, the study found. No country has imposed such a tax, according to the report.
“After tobacco control, the most cost-effective intervention to control chronic diseases might be reduction of sodium intake,” Frieden said in the editorial, written with Peter Briss, the CDC’s acting associate director for science.