New York City Proposes High Salt Menu Labeling
10 Jun 2015 --- New York City Health Department has proposed to label fast food items that are deemed to contain too much sodium for healthy consumption. The City, which has been at the forefront of controversial public health initiatives in the past, is concerned that some portions of restaurant food contain more sodium in one helping than the recommended daily intake.
The health department has made a recommendation that all foods that contain more than the recommended 2,300 mg of sodium be labelled as high in salt. This is equivalent to one teaspoon of table salt, which is present in some fast food options.
Many restaurateurs and salt producers are concerned by the proposed move, citing it is another way to put restaurants under more pressure. However, the proposal does not require any changes to food formulations, it is another stream of information to help consumers make an informed choice.
Michael F Jacobsen, Executive Director and the Center for Science in the Public Interest, welcomed the move, stating: “It’s exciting to see New York City’s health department once again lead the way in public health. As when New York City eliminated artificial trans fat and required calorie counts on chain restaurant menus, this policy, too, deserves to be replicated around the country. High sodium content is probably the single most harmful aspect of our food supply. Sensible warning notices will prompt restaurants to use less salt and will help consumers reduce their risk of stroke or heart attack.”
Many food producers have worked to reduce or even remove salt in their product in recent years. Last week saw Pizza Hut, Taco Bell and Nestle US all announce plans to reformulate many of their products to include a reduction in harmful ingredients such as sodium.
Panera Bread, which was highlighted by the health authority as one chain that has products with a high salt content (one Italian Combo is reported to contain more than 2,830mg sodium). However, the company advocates providing nutritional information with menus, and the New York proposal is “aligned with that same goal,” CEO Ron Shaich said in a statement. He said he hoped such initiatives would prompt national and industrywide labeling requirements.
