The FDA has issued new targets to reduce the amount of salt that manufacturers put in their foods. It could prevent thousands of cases of cardiovascular disease.
The Salt Institute spent decades questioning government efforts to limit Americans' sodium intake. Critics say the institute muddied the links between salt and health. Now it has shut its doors.
A professor of public health found boxes filled with sugary or high-sodium snacks was sent to people in need of meals after Hurricane Maria, and says food aid needs to be more nutritious.
Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.
Most of the salt we consume is in our food before it hits the table. So the FDA is leaning on the food industry to voluntarily reduce sodium in dozens of processed foods — from bakery goods to soups.
A state judge ruled Wednesday that New York City health officials can enforce a requirement for chain restaurants to inform consumers which menu items have more than 2,300 milligrams of sodium.
A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.
The city is the first in the nation to require a sodium warning on menu items containing 2,300 milligrams of sodium or more. The rule applies to chain restaurants with 15 or more locations.
The tiny nation has some of Latin America's highest rates of obesity, hypertension and heart disease. The capital Montevideo has tried to intervene by making salt on the table illegal.
Hypertension, which is tied to sodium intake, is more prevalent in the South. Researchers had a hunch that Southerners eat more salty, packaged foods, so they went gumshoeing.
