MEAT+POULTRY - March 2015 - 74

INGREDIENT ISSUES

KEEPING MEAT
ON THE MENU
BY D O N N A B E R RY | M E AT P O U LT RY@ SOSL A N D.CO M

Processors
should keep
sodium
in check
in order
to keep
meat on
consumers'
plates

74

T

he 2015 Dietary Guidelines Advisory
Committee (DGAC) report submitted
on Feb. 19 stated that sodium
continues to be overconsumed by the US
population. But surprisingly to some in
the food and nutrition communities, the
committee did not suggest lowering the
recommended daily intake for the general
population. It remains at 2,300 mg. a day.
Because intake for many grossly exceeds
this daily goal, the committee suggests that
consumers change their eating habits. In
other words, they should seek out foods that
have appropriate sodium contents.
According to the report, sodium, along
with other over-consumed nutrients, is not
intended to be reduced in isolation, but
should be a part of a healthy dietary pattern
balanced in calories. Instead of focusing
purely on reduction, emphasis should be
placed on replacement and shifts in food
intake and eating patterns.
This recommendation, coupled with highly
controversial recommendations to reduce
intake of all meat, should concern processors.
But as of now, these recommendations are
just that, recommendations. The report is
not the Dietary Guidelines for Americans
policy or a draft of the policy. The federal

MEAT+ POULTRY | 03.15 | www.meatpoultry.com

government will use the report to develop the
guidelines scheduled to be released later in
the year. These guidelines form the basis of
federal nutrition policy, education, outreach
and food-assistance programs used by
consumers, industry, nutrition educators and
health professionals.
There's no certainty to what degree the
federal government will heed the reducedmeat recommendations; however, it is a
good time for processors to commit to
reducing sodium content in order to keep
their products on the menu...at home, in
schools and other institutions. You don't
want consumers' sodium reduction efforts to
include swapping a ham and turkey hoagie for
a veggie wrap.

ANIMAL PROTEINS RELY ON SODIUM
The fact is, most types of meat, from a simple
chicken breast to deli-sliced luncheon meat
to an all-American hot dog, are noteworthy
sources of sodium, as sodium-containing
ingredients are not just necessary for ensuring
taste, but also quality and safety.
"When thinking of sodium reduction, meat
processors often start down the path of simple
sodium chloride reduction; in other words,
reducing the amount of salt added and seeing if



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MEAT+POULTRY - March 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - March 2015

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