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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » MAFCL site pages » Monitoring Sodium

Monitoring Sodium in the Food Supply

About 90% of Americans eat more sodium than is recommended for a healthy diet. Public health research has shown dietary sodium is a contributing factor in the development of hypertension and cardiovascular disease. Most of the sodium we eat comes from commercially processed foods and foods prepared in restaurants. According to the 2010 Institute of Medicine report, "Strategies to Reduce Sodium Intake in the United States", a national action is needed to reduce sodium content of the foods. A key recommendation of the report was to enhance monitoring and surveillance relative to sodium intake measurement and sodium content of foods. The USDA Agricultural Research Service (ARS), and the USDHHS Centers for Disease Control and Prevention (CDC) and Food and Drug Administration (FDA) have launched a collaberative initiative to monitor sodium in the US supply.

 

Partners:  

••Nutrient Data Laboratory, ARS, USDA

••Food Surveys Research Group, ARS, USDA

••Epidemiology and Surveillance Branch, CDC, USDHHS

••Center for Food Safety and Applied Nutrition, FDA, USDHHS

Monitoring Sodium in Commercially Processed and Restaurant Foods

Sentinel Foods

- Selection of Sentinel Foods

- Sampling and Analysis

- Monitoring and Trends of Sentinel Foods

 

PRIORITY-2 FOODS
Related Research

Sodium Related Publications