by Rogan Kersh
As U.S.health groups cautiously cite salt's contribution to nutritional problems including obesity, their counterparts in other countries have taken more aggressive action. The American Medical Association last week passed a resolution calling for a 50% reduction in sodium content of processed foods, restaurant meals, and fast foods. (Meanwhile, the U.S.government's primary food-regulation body, the FDA, still lists salt as "generally recognized as safe.)
As the AMA debated politely, British nutrition advocates were castigating salt over-consumption--and the restaurants/food processors who fuel it--in no uncertain terms. Excessive salt is "poisoning British
children," the chairman of "Consensus Action of Salt and Health" declared. A government-affiliated group, the Trading Standards Institute, rather than decrying or ignoring the
group's findings, actually publicized them--along with publishing them in the first
place.
Britain's
health ministry is preparing an extensive system of food labelling in all public places, featuring red/yellow caution/green lights signalling potentially dangerous levels of salt in food. Such cooperation, rather than mutual hostility, between
health groups and government is long overdue in U.S. nutritional policy. For
the "obesity timebomb," to quote another participant in the British
debate, ticks ever more urgently among the U.S. public.