— Supported by an influential panel of medical experts, the Food and Drug Administration is launching a gradual but potentially far-reaching effort to reduce the amount of salt Americans consume, in a bid to combat high blood pressure, heart disease, strokes and other health problems.
The FDA’s move, announced Tuesday, will begin by seeking the cooperation of the food industry in voluntarily cutting back on salt in food and beverages.
But, ultimately, the agency may resort to regulating acceptable levels of sodium.
“Nothing is off the table,” said FDA spokeswoman Meghan Scott, emphasizing that changes will be gradual.
The deliberate pace sketched by the FDA was in sharp contrast to a report by the Institute of Medicine, the health arm of the National Academy of Sciences.
The institute said expeditious “regulatory action is necessary” because efforts to educate the public about the perils of excessive dietary salt and voluntary efforts by industry to cut sodium had failed.
On a daily basis, Americans consume almost 50 percent more than the roughly one teaspoon of salt recommended as a maximum by the federal government’s 2005 Dietary Guidelines for Americans, according to the institute’s report.
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The head of the salt lobby blasted efforts to curb consumption as an unwarranted and overly broad assault.
“It’s not scientifically sound,” said Lori Roman, president of the Salt Institute. “They’re talking about some very drastic reductions. They could be harming people.”
Another key industry trade association, the Grocery Manufacturers Association, said in a statement that food-makers already offer low- or no-sodium versions of many items, and “we look forward to working with the U.S. Food and Drug Administration to develop a national sodium-reduction strategy that will help the consumer.”
Some skeptics of government viewed the move as a sign of a nanny state run amok.
“It’s another encroachment on people’s personal freedom,” said Gary Howard, spokesman for Campaign for Liberty, a libertarian advocacy group.