Despite recent calls for food manufacturers to cut back on salt in their products, sodium levels in processed and restaurant foods have changed little in recent years, a new study suggests.
The study, conducted by the advocacy organization Center for Science in the Public Interest, reviewed the sodium content of 402 processed foods sold at supermarkets, and 78 fast foods sold at chain restaurants.
Between 2005 and 2011, the sodium content of processed foods declined, on average, by 3.5 percent, and the sodium content of fast foods increased by 2.6 percent. Both of these changes were so small that they could have been due to chance, said study researcher Dr. Stephen Havas, a professor of preventive medicine at Northwestern University Feinberg School of Medicine.
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