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Jaspreet KC Ahuja on Muck Rack

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Sodium monitoring in commercially processed and restaurant foods

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By Janelle P. Gunn, Jaspreet KC Ahuja, Pamela R Pehrsson, David B Haytowitz, Shirley Wasswa-Kintu, Melissa Nickle, Bethany Showell, Robin Thomas, Janet Roseland, Juhi Williams, Quynhanh Nguyen, Kathy Hoy, Carrie Martin, Donna Rhodes, Alanna Moshfegh, Cathleen Gillespie, Robert Merritt
| ajcn.nutrition.org
Background: Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. Objective: The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data.
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