National Academy of Sciences
National Academy of Engineering
Institute of Medicine
National Research Council
Office of News and Public Information
April 21, 2010

Running Time: 00:49:12
Format: WindowsMed (Requires free RealPlayer)

Reducing Americans' excessive sodium consumption requires establishing new federal standards for the amount of salt that food manufacturers, restaurants, and food service companies can add to their products, says a new report by the Institute of Medicine. Because the vast majority of people's sodium intake comes from salt that companies put in prepared meals and processed foods, this regulatory strategy would make it easier for consumers to eat lower, healthier amounts of salt.


Speakers:
Christine Stencel, Harvey Fineberg, Jane E. Henney, Gary K. Beauchamp, Mary K. Muth