Salt Shakedown: Institute of Medicine Urges FDA to Regulate Sodium

"If we work with having all [manufacturers] do this at one time, we will be leveling the playing field, and we can make them feel like they are doing a good thing," she said. "I don't think that the industry wants to be the bad guy."

Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association, which represents the restaurant industry, said in a statement that the organization would be supportive of efforts to lower salt content in foods served in restaurants, provided the changes are gradual.

"We appreciate the Institute of Medicine's (IOM) recommendations to take an incremental approach to decreasing sodium in the nation's food supply and we are committed to working with our members, partners throughout the supply chain, and the Food and Drug Administration (FDA) to address this important issue," DeFife said, adding however that the industry "would have concerns about any potential government mandate that creates a one-size-fits-all rule to ingredient standards or sets arbitrary per item limits that do not reflect the complexity of addressing the nations eating habits and improving overall wellness."

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