'Reduce sodium on a flexible, voluntary basis': NRA
Nov. 11, 2011
by Meat&Poultry Staff
WASHINGTON – A flexible, voluntary approach is the best way to reduce sodium consumption in the United States, the National Restaurant Association said on Nov. 10.
"An effective approach to reducing sodium must be voluntary, incremental, flexible, and take into account the eating preferences of consumers, the formidable technological challenges, and the multiple uses of sodium in the food supply," said the NRA's Joan McGlockton, vice president, food policy, at a forum convened by the Food and Drug Administration and the US Department of Agriculture's Food Safety and Inspection Service. "We oppose regulatory mandates or targets that prescribe a specific level of sodium per food item as unrealistic and unnecessary efforts in the restaurant industry at a public forum."