Alliance for a Healthier Generation scraps salt disqualification
Federal nutrition labels permit food manufacturers to make "health claims" for the healthfulness of their foods, but require any food making any health claim (e.g. that the product is healthier because of its low-fat or high-fiber content, etc.) to also be low in sodium. The Salt Institute and food manufacturers have urged repeal of this "disqualification" provision since it prevents otherwise-healthy foods from touting their nutritional advantages based on a fundamentally-flawed decision on sodium.
Recently, Bill Clinton's foundation and the American Medical Association united in the Alliance for a Healthier Generation announced agreement with five major US food companies to promote new guidelines for sale of healthier foods in schools. While the guidelines incorporate an unjustified cap on sodium content, they wisely provide exemptions: some soups, for example can have more than triple the "maximum" amount of sodium. As the AHG explains:
"Why do the guidelines alow more sodium for vegetables with sauce and soups and for certain fat-free and low-fat dairy products?"The overall nutritional benefit of these foods outweighs the potential health concerns concerning higher sodium. They contain nutrients that kids need like vitamin A, calcium and fiber. Many of the soups also contain vegetables, which we know that kids don't get enough of. In addition most soups are moderate in calories and low in fat and saturated fat."
Humans, like other animal species, love the taste of salt. It's not the "salty" taste alone that's responsible. Perhaps even more important is salt's capacity to mask the otherwise-bitter taste of such nutritionally vital foods as many vegetables. Animal nutritionists responsible for livestock and poultry have long fed bitter-tasting -- but essential -- trace minerals by combining them with salt. A recent Rutgers University study in adult women found that the 25% of the group who were most sensitive to bitterness were 20% thinner than the average! Recent studies specifically conclude that children's sensitivity to bitterness was a primary factor in their dislike and low consumption of vegetables.
Hats off to the Clinton Foundation for this real-world accommodation. Listen up, FDA!
