“Bakers have pro-actively reduced sodium in their bread products by 29 percent in the past 47 years,” said ABA President and CEO Robb MacKie. “ABA supports the goal of reducing sodium in foods, however it must be accomplished in a measured and thoughtful manner.” USDA data confirms that the average sodium level in a slice of bread has dropped from 254 mg to 180 mg since 1963.
“Grain foods are the foundation of a healthy and balanced lifestyle – they provide the single greatest source of eight of the 12 essential vitamins for the body. ABA will oppose action that would jeopardize American’s health by limiting access to essential nutrients that promote overall public health,” MacKie continued.
Salt plays a critical role in the production of bread, contributing greatly to product quality, taste and texture. Drastically reducing sodium in a short time frame would likely discourage consumption of whole grain and enriched grain foods that include key nutrients including thiamin, riboflavin, niacin, iron, folic acid and fiber.
ABA continues to stress the importance of a holistic approach to nutrition, as opposed to the singling out of one ingredient. “ABA welcomes the opportunity to partner with FDA as it develops a measured reduction strategy based on sound science,” said ABA Senior Vice President, Government Relations and Public Affairs Lee Sanders. “Educating the general public and sodium-sensitive consumers is essential to the success of incremental sodium reduction efforts moving forward.”
The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, state legislatures & international regulatory authorities. ABA advocates on behalf of over 200 companies – both baking companies and their 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 $70 billion in economic activity annually and employs close to half a million highly skilled people.
Source: The American Bakers Association
