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The U.S. Food and Drug Administration is stepping up its efforts to cut back on the amount of sodium Americans consume every day. On Wednesday, the FDA released draft guidelines that, while voluntary, would ultimately impact the way the restaurant industry operates. Right now, Americans consume almost 50 percent more sodium than what&#8217;s recommended by most dietary experts. The FDA also estimates that 75 percent of sodium intake comes from processed and prepared foods. That&#8217;s why they&#8217;re making a move to reduce salt across 150 food categories, including salad dressings, French fries and pizza. Sylvia Burwell, U.S. Secretary of Health and Human Services, released a statement saying, &#8220;Many Americans want to reduce sodium in their diets, but that&#8217;s hard to do when much of it is in everyday products we buy in stores and restaurants. Today&#8217;s announcement is about putting power back in the hands of consumers, so that they can better control how much salt is in the food they eat and improve their health.&#8221; The new FDA draft guidelines propose specific sodium reductions for a variety of foods. For example, they say pizza made with meat, seafood or poultry toppings should drop from 523 milligrams of sodium per 100 grams to 460 over the next two years, and then to 310 milligrams over the next decade. However, the guidelines fail to mention details on how these salt reductions should take place. In a statement, Joan McGlockton, the National Restaurant Association&#8217;s vice president of food policy and industry affairs, said, &#8220;These efforts are challenged by consumer preference, limited technology and acceptable lower-sodium options that take into account taste, quality and safety. In addition, availability and feasibility depends on many factors, such as consumer expectations, the type of food, the product&#8217;s taste profile and the restaurant&#8217;s format.&#8221; The FDA&#8217;s draft guidelines are currently open to the public for reviews and comments. To read the original article, click <a href="http://nrn.com/government/fda-proposes-voluntary-guidelines-salt-reduction?utm_source=1851franchise.com&utm_medium=article&utm_campaign=what-the-food-and-drug-administrations-proposed-guidelines-on-salt-reduction-mean-for-the-restaurant-franchise-industry-4813" target="_blank" rel="nofollow" target="_blank">here</a>.

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The voluntary guidelines aim to bring sodium levels in prepared foods down over the next decade.

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