Nutrition & Foodservice Edge Magazine - July/August 2022 - 20

PROMOTING NEW FDA GUIDANCE
TO REDUCE SODIUM INTAKE
can adapt to the taste of lower sodium foods. Some studies
found that when a reduced-sodium version of a popular
food is served, the typical consumer adds less than 20
percent of the removed sodium back. This behavior suggests
that individuals are relatively comfortable with gradual
reductions of sodium in products.
More than 40 percent of the sodium we eat each day comes
from just 10 types of foods, ranging from the number one
source-breads and rolls-to eggs and omelets, which are
10th on the list. Many people are surprised to learn which
foods are on the list because the items do not always taste
salty.
Top Sources of Sodium
1. Breads and rolls
2. Pizza
3. Sandwiches
4. Cold cuts and cured meats
5. Soups
6. Burritos and tacos
7. Savory snacks (Chips, popcorn,
pretzels, snack mixes, and
crackers)
8. Chicken
9. Cheese
10. Eggs and omelets
Knowing which types of foods are the biggest contributors
to sodium is a key step in reducing daily intake to a healthy
level. To determine the amount of sodium in a food, check
the Nutrition Facts label, which lists sodium content in
milligrams (mg) per serving.
Different brands of the same foods may have different
sodium levels. For example, sodium in chicken noodle soup
can vary by as much as 840 mg per serving. Check with
the food distributor or food vendor to obtain nutritional
information on sodium.
Remember that foods that otherwise seem healthy may
have high levels of sodium. Examples include cottage cheese
and turkey breast deli meat. Raw chicken and pork can be
injected with a sodium (or saline) solution which increases
sodium content significantly.
TIPS FOR REDUCING SODIUM
Some tips to reduce sodium when purchasing foods or in
food preparation include:
* Buy fresh, frozen, or canned vegetables with no salt or
sauce added.
* Choose packaged foods labeled " low sodium, " " reduced
sodium, " or " no salt added " when available.
* Read food labels/nutritional analysis information and
compare the amount of sodium in different products, then
choose the options with the lowest amounts of sodium.
KNOWING WHICH TYPES
OF FOODS
are the biggest contributors
to sodium is a key step in
* If buying prepared meals, look for those with less than 600
mg of sodium per meal, which is the
upper limit set by the FDA for a meal
or main dish to be labeled " healthy. "
* Check the amount of sodium per
serving and remember to
check the number of servings per
container.
reducing daily sodium intake
to a healthy level.
* When possible, purchase poultry,
fish, pork, and lean meat that have
not been cured, salted, or smoked.
For fresh items, check to see
whether saline or salt solution has
been added. If so, choose another
brand.
* When cooking, use alternatives to
replace or reduce the amount of
salt you use, such as garlic, citrus juice, salt-free
seasonings, or spices.
* Offer more fresh fruits and vegetables.
* Limit sauces, mixes, and " instant " products in food
preparation, including flavored rice and ready-made
pasta.
* Offer a heart-healthy diet plan such as the DASH (Dietary
Approaches to Stop Hypertension) Plan. Heart healthy
diets need to be simple, lower in sodium, cholesterol, and
saturated and total fats. Focus on increased fruits and
vegetables, fiber, potassium, and low-fat dairy products.
RESOURCES FOR CLIENTS AND TRAINING
There are many credible evidence-based resources to use
with clients and in training on sodium and sodium reduction
to include:
20 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022
Nutrition & Foodservice Edge Magazine - July/August 2022

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