New York City is setting an outstanding example by working with food manufacturers and the restaurant industry to lower the salt levels in commonly consumed products!
The NYC Health Department is coordinating an unprecedented public-private partnership to help prevent heart disease and strokes by reducing the amount of salt in packaged and restaurant foods. The National Salt Reduction Initiative (NSRI) set voluntary targets for salt levels in 62 categories of packaged food and 25 categories of restaurant food to guide food company salt reductions in 2012 and 2014. Some popular products already meet these targets – a clear indication that they are achievable.
The goal is to reduce Americans’ salt intake by 20% over five years. Read more to learn why reducing salt intake is important and how companies are getting involved in this exciting initiative!