Strategies to Reduce Sodium Intake in the United States

• 1 Front Matter; 2 Summary; 3 1 Introduction; 4 2 Sodium Intake Reduction: An Important But Elusive Public Health Goal; 5 3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake; 6 4 Preservation and Physical Property Roles of Sodium in Foods; 7 5 Sodium Intake Estimates for 2003-2006 and Description of Dietary Sources; 8 6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake; 9 7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction; 10 8 Committee's Considerations and Basis for Recommendations; 11 9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness; 12 10 Next Steps; 13 Committee Member Biographical Sketches; 14 Appendix A: Acronyms, Abbreviations, and Glossary; 15 Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations; 16 Appendix C: International Efforts to Reduce Sodium Consumption; 17 Appendix D: Salt Substitutes and Enhancers; 18 Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods; 19 Appendix F: Sodium Intake Tables; 20 Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department; 21 Appendix H: Federal Rulemaking Process; 22 Appendix I: Nutrition Facts Panel; 23 Appendix J: State and Local Sodium Labeling Initiatives; 24 Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel; 25 Appendix L: Public Information-Gathering Workshop Agenda; 26 Index

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