Reducing sodium in restaurant food is an opportunity for choice
The average American eats out at a fast food or dine-in restaurant almost five times a week. CDC is collaborating with the food industry to reduce sodium in the food supply and providing technical assistance to the public health community for work on sodium reduction, as it is a public health priority. CDC is offering strategies for how health departments and restaurants can work together for sodium reduction and to provide consumers with healthier choices in the report “From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants,” published today in CDC’s journal, Preventing Chronic Disease.
Restaurant food accounts for nearly a quarter of the sodium in the American diet. Restaurants can work with public health in order to provide consumers with the sodium content of their restaurant meals. it is a challenge for consumers to control the sodium content in restaurant food since sodium is already added to meals before they are ordered. Too much sodium can cause high blood pressure, a leading contributor to heart disease and stroke.
- One restaurant meal can exceed the recommended amount of sodium for an entire day. The U.S. Dietary Guidelines recommend limiting sodium to less than 2,300 mg/day for the general population, and on average foods from fast food restaurants contain 1,848 mg of sodium per 1,000 calories and foods from sit down restaurants contain 2,090 mg of sodium per 1,000 calories.
- The key to sodium reduction in restaurants is Reduce. Replace. Reformulate. Restaurants can rethink how they prepare food and the ingredients they choose to use, so healthier choices become easier choices for consumers. Public Health Departments and restaurants can work together to reduce sodium.
Learn more about sodium and its impact on health. Reducing sodium is also a key component of controlling high blood pressure, one of the goals of Million Hearts®, a national public-private initiative to prevent a million heart attacks and strokes by 2017.
Tom Frieden, MD, MPH
Dr. Thomas R Frieden
"Sodium reduction all boils down to reducing, replacing and reformulating. When restaurants rethink how they prepare food and the ingredients they choose to use, healthier choices become easier choices for customers."
Tom Frieden, MD, MPH - Director of the Centers for Disease Control and Prevention
Jessica Lee Levings, MS, RD
"Reducing sodium in our food supply is possible and necessary to help Americans lower blood pressure and prevent heart attacks and stroke. There are many opportunities for public health and restaurants to collaborate to make a difference in the lives of Americans."
Jessica Lee Levings, MS, RD - Director of the Centers for Disease Control and Prevention
- American Journal of Public Health - Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities
- Journal of Public Health Management & Practice - Reducing Sodium Across the Board: A Pilot Program in Schenectady County Independent Restaurants
- Journal of Public Health Management & Practice - Sodium Reduction: An Important Public Health Strategy for Heart Health
- Page last reviewed: January 23, 2014
- Page last updated: January 23, 2014
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