By Linda Ulerich, RD, Registered Dietitian in Transplant, Indiana University Health, Inc.
New York City Mayor Michael Bloomberg announced that the National Salt Reduction Initiative (NSRI), which works to achieve voluntary reductions in food sodium content, has resulted in 21 food companies successfully lowering the sodium content of their products by at least 10%!
This is a huge success for not only the health of the general public, but also for anyone who needs to limit sodium in their diet due to health concerns. Controlling salt intake lowers blood pressure, which means lowering the risk of not just heart disease and stroke, but also kidney disease. Sounds good, right?
The National Kidney Foundation (NKF) has been one of the partners in this initiative from the very beginning, in 2008. And as a dietitian who has worked with kidney failure patients for over 30 years, this is a big step in the right direction to help lower the sodium content of many pre-packaged foods in our grocery stores and prepared foods in some of the chain restaurants. This voluntary reduction in added salt is benefiting kidney patients who must limit their sodium intake due to high blood pressure and/or fluid retention. It also has the potential to provide more low sodium food options for those following a sodium restricted diet.