Kraft Foods plans to reduce sodium in North American Products an Average of 10 percent by 2012

"Kraft Foods Inc. has announced plans to reduce sodium by an average of 10 percent across its North American portfolio over the next two years. This amounts to the elimination of more than 10 million pounds - or more than 750 million teaspoons - of salt from some of North America's most popular foods. "We are reducing sodium because it's good for consumers, and, if done properly, it's good for business," said Rhonda Jordan, President, Health & Wellness, Kraft Foods. "A growing number of consumers are concerned about their sodium intake and we want to help them translate their intentions into actions." The company's goals call for sodium to be lowered in a number of products up to 20 percent by the end of 2012. For example, Oscar Mayer Bologna is slated to reduce sodium by 17 percent and some flavors of Easy Mac Cups are scheduled to reduce sodium by 20 percent.

Canadians are taking the "reduced sodium" message to heart - new study suggests how to support further change

"In a large-scale cross-Canada survey to assess Canadians' knowledge and behaviours regarding sodium intake, University of Alberta researchers Anna Farmer PhD, MPH, RD and Diana Mager PhD, RD found that the majority of Canadians believe they consume too much sodium, that most are aware that too much sodium can lead to health problems, but only half are actually doing something about it. The researchers found that Canadians were somewhat knowledgeable about the potential health risks of too much sodium; most linked high salt intake with high blood pressure, and a majority believed that the Canadian diet is too high in salt. On the other hand, less than half of respondents were aware of how much salt is too much. Despite that gap in Canadians' knowledge, about half of the survey participants were actually doing something to reduce sodium consumption, reporting that they never add salt either at the table or in their food preparations" - Canadian Foundation for Dietetic Research

Heart failure patients may have trouble following low-sodium diets

"Even when they attempt to reduce their sodium intake, only one-third of heart failure patients in a small study were able to adhere to a recommended low-sodium diet, researchers reported at the American Heart Association's 10th Scientific Forum on Quality of Care and Outcomes Research in Cardiovascular Disease and Stroke. The recommended daily intake of sodium for heart failure patients is 2,000 milligrams (mg). However, the 116 heart failure patients in the study consumed an average 2,671 mg per day with a range of 522 to 9251 mg per day. The American Heart Association recommends healthy people aim to eat less than 2,300 mg of salt per day. Some people - African Americans, middle-aged and older adults and people with high blood pressure - should aim for less than 1,500 mg per day. 'The patients themselves were shocked to find out they were eating more than 2000 mg of sodium a day,' said Carolyn M. Reilly, R.N., Ph.D., abstract co-author and postdoctoral fellow at Emory University in Atlanta. Most of the patients thought they were taking steps to reduce their sodium, but focused on the wrong target, Reilly said." - AHA

Industry not lowering sodium in processed foods, despite public health concerns

"Health experts have been ringing alarm bells about the amount of sodium, or salt, in processed foods for years. But according to discouraging new data published by the Center for Science in the Public Interest, most food companies aren't listening. The average sodium content of 528 packaged and restaurant foods stayed essentially the same between 2005 and 2008, increasing by under one percent. But considering the food industry's acknowledgment that sodium levels are too high, the lack of progress is disturbing, said CSPI. The medical community has long agreed that diets high in sodium are a major cause of strokes and heart attacks" - CSPI