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October 13, 2021

Reducing Sodium Intake in the US: Healthier Lives, Healthier Future

Author Affiliations
  • 1Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland
  • 2Food and Drug Administration, Silver Spring, Maryland
JAMA. 2021;326(17):1675-1676. doi:10.1001/jama.2021.18611

Good nutrition is a critical foundation for health and well-being. However, many of the leading causes of morbidity and mortality in the US are linked to poor dietary habits, including diseases like cardiovascular disease, obesity, diabetes, and certain forms of cancer.1,2 The morbidity and mortality associated with the COVID-19 pandemic have been exacerbated by the underlying epidemic of poor nutrition.

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1 Comment for this article
A Much Needed Step
Tareq Haidary, M.D. | Prisma Health
Bravo! Nice to hear about this small but much needed push to reduce sodium in foods. As has been discussed previously, the U.S. has a lot of work to do with regard to consumer education, and providing easier to read and understand nutrition labels, is a good start. it is also worth highlighting and promoting the use of “light” salts by more of the population: reduction of sodium chloride through addition of potassium chloride which can help with blood pressure lowering.