Thursday, December 4, 2014

New report analyzes salt in restaurant food

Today, CSPI released a new report, “Restaurants Can’t Shake the Salt,” in which we analyzed sodium data from the nation’s 25 leading restaurants using, the New York City Department of Health and Mental Hygiene’s online nutrient database. Our analysis reviewed menu items in seven MenuStat categories that are leading contributors of salt to the diet: Appetizers & Sides, Burgers, Entrees, Fried Potatoes, Pizza, Sandwiches, and Soup. We found that these restaurants have failed to reduce sodium levels, with an overall average sodium reduction of less than one percent from 2012 to 2014 across the ~3000 menu items analyzed. The report and press release are attached. Click here to read the press release online, and click here to read the report online.

We also developed a new fact sheet from CSPI, "International Action on Sodium," that details a variety of voluntary and mandatory sodium reduction initiatives across the globe. By comparison, with the FDA sitting on sodium-reduction targets, our country does not look very good. Click here to read the fact sheet online.

Please help us spread the word using the model tweets below:

Top 25 restaurants can't shake the salt habit--no progress on sodium reduction since 2012

Other nations lead on salt reduction while @US_FDA lags behind

<1% sodium reduction over 3,000 menu items at top 25 restaurants in America. To improve, they need regs from @US_FDA

Sodium reduction would save 100,000 lives a year. Call on @US_FDA leadership to reduce sodium in our food!

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