'Reduce sodium on a flexible, voluntary basis': NRA

by Meat&Poultry Staff
Share This:
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."
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Meat and Poultry News do not reflect those of Meat and Poultry News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.