Salt is reported to be the latest unhealthy food after Trans fats and a campaign backed by American Medical Association reports about the reduction of sodium in restaurant and processed foods in the next 10 years. This campaign also stresses FDA to formulate policies for the regulation of sodium content in processed foods.
Dr. J. James Rohack, a cardiologist and an AMA board member states:
People who reduce dietary sodium intake are taking an important step in preventing future health problems.
To oppose this Richard Hanneman, Salt Institute president stated that:
The American Medical Association has misread the science, confusing blood-pressure effects with health outcomes.
This issue can be judged from both the health angle and the angle of the food industry. In considering the health angle AMA’s findings cannot be completely negated, as excessive consumption of salt is harmful for those who are already suffering from blood pressure, arthritis, diabetes and other chronic diseases. However, lowering the consumption of salt is reported to lead an individual to muscular weakness, cramps and heat exhaustion to – in extreme cases – death. Therefore, this nutritional element cannot be fully eliminated from our diets.
Apart from health requirements the very idea of reducing sodium content in processed foods is vague as salt is an essential ingredient of food processing. Facts provide that salt is used to improve flavor profile, preserve foods, maintain their moisture, and remove their chemical aftertaste and increasing their body.
AMA should aim at more stable solution to cater to the requirements of food processing, where the usage of less-refined salts instead of cutting the quantity of salt can be considered.
