Washington, DC – The American Bakers Association (ABA) and Snack Food Association (SFA) believe the findings from the Institute of Medicine’s (IOM) Report: Sodium Intake in Populations: Assessment of Evidence add a vital new perspective to the national discussion of sodium's role in the American diet.
ABA and SFA members support efforts to improve the health of all Americans by providing ample product choices with lower sodium, fat and calories. These changes are based on customer demand and scientific evidence. We are pleased that the IOM performed such a detailed analysis of the latest sodium data, releasing results that counter current and prevalent recommendations.
The IOM committee reviewed the latest data on sodium consumption and health outcomes and concluded that evidence does not support current efforts to recommend reducing sodium below 2300 mg per day for the general population, including subgroups identified in the 2010 Dietary Guidelines for Americans. Additionally, while the Committee found that some Americans consumed “excessive sodium” it did not identify a scientifically based definition for “excessive intake” of sodium.
The Center for Disease Control and Prevention (CDC) requested that the IOM examine the methodologies and conclusions in the latest research on dietary sodium intake and health outcomes in the general population and among specific populations. The Committee was asked to comment on the implications of this new evidence to gradually reduce sodium intake and to identify gaps in the data. Following the announcement of the Committee members last fall, the ABA and SFA, along with other organizations, raised concerns about the lack of balance among Committee members. We were pleased that IOM recognized and addressed those concerns by including additional expertise on the Committee.
IOM identified a number of research and data gaps to address before recommending specific sodium targets for the general population. Jim McCarthy, President and CEO of SFA responded saying, “We look forward to working with the scientific community to address those gaps. It is important not to get ahead of the science in our efforts to address chronic disease and our industries stand ready to be a part of a science based solution.”
ABA President & CEO Robb MacKie said, “This lack of data is particularly important given the upcoming 2015 Dietary Guidelines process. We anticipate a thorough review of this report by the 2015 Dietary Guidelines Advisory Committee.”
About
Founded in 1897, the American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. ABA represents the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 633,000 highly skilled people.
The Snack Food Association (SFA) is the international trade association of the snack food industry representing snack manufacturers and suppliers. Founded in 1937, SFA represents over 400 companies worldwide. SFA business membership includes, but is not limited to, manufacturers of potato chips, tortilla chips, cereal snacks, pretzels, popcorn, cheese snacks, snack crackers, meat snacks, pork rinds, snack nuts, party mix, corn snacks, pellet snacks, fruit snacks, snack bars, granola, snack cakes, cookies and various other snacks.
Source: American Bakers Association
