Food Business News - July 19, 2011 - (Page 27)

Ingredient Innovations Sodium Reduction wo studies published five days apart reported different findings on the association between sodium intake and the risk of death. According to a study published July 11 in the Archives of Internal Medicine, Americans who eat a diet high in sodium and low in potassium have a 50% increased risk of death from any cause and about twice the risk of death from heart attacks. The publication came after a review published July 6 in the American Journal of Hypertension said reducing the amount of salt in the diet has no clear benefits in terms of likelihood of dying or experiencing cardiovascular disease. Researchers from the Atlantabased Centers for Disease Control and Prevention, Atlantabased Emory University and the Harvard School of Public Health in Boston examined the joint effects of dietary sodium and potassium intake. They used the third National Health and Nutrition Examination Survey Linked Mortality File (1988-2006), a prospective cohort study of a nationally representative sample of 12,267 U.S. adults, and studied all-cause, cardiovascular and ischemic heart diseases mortality. Researchers documented 2,270 deaths, including 825 T cardiovascular deaths and 443 ischemic heart disease deaths, during a mean follow-up period of 14.8 years. Higher sodium intake was associated with increased all-cause mortality while higher potassium intake was associated with lower mortality risk. Sodium intake was not statistically associated with cardiovascular disease or ischemic heart diseases mortality. Higher sodium-potassium ratio was significantly associated with the risk of cardiovascular disease epidemiologist with the C.D.C.’s Division for Heart Disease and Stroke Prevention. “This study provides further evidence to support current public health recommendations to reduce sodium levels in processed foods, given that nearly 80% of people’s sodium intake comes from packaged and restaurant foods. Increasing potassium intake may have additional health benefits.” The other study involved researchers from Florida Atlantic One study praises potassium while another questions benefits of sodium reduction and ischemic heart diseases mortality. The study found usual daily sodium intake of 4,323 mg per man and 2,918 mg per woman and usual daily potassium intake of 3,373 mg per man and 2,483 mg per woman. The sodium:potassium ratios were 1.31 for men and 1.23 for women. “The study’s findings are particularly troubling because U.S. adults consume an average 3,300 mg of sodium per day, more than twice the current recommended limit for most Americans,” said Elena Kuklina, an investigator involved with the study and a nutritional University in Boca Raton, Fla., and researchers in the United Kingdom from the University of Exeter, the University of East Anglia and the London School of Hygiene and Tropical Medicine. They searched for randomized controlled trials with followup of at least six months that compared dietary salt restriction to control/no intervention in adults, and reported mortality or cardiovascular disease morbidity. They identified seven studies. “Despite collating more event data than previous systematic reviews of randomized controlled trials (665 deaths in some 6,250 participants), there is still insufficient power to exclude clinically important effects of reduced dietary salt on mortality or cardiovascular morbidity in `normotensive’ or hypertensive populations,” the researchers concluded. The researchers added further evidence from randomized controlled trials is needed to confirm whether restriction of sodium is harmful for people with heart failure. “The scientific evidence is overwhelming,” said Lori Roman, president of the Salt Institute, Alexandria, Va., on July 6. “A study by the world-renowned Cochrane Collaboration, published today in the American Journal of Hypertension, proves beyond any reasonable doubt that populationwide sodium reduction efforts provide no measurable benefits and may increase the risk of disease and death. In light of this, and other recent research, it is time for the government to cease its costly and wasteful efforts to reduce salt consumption until it can conclusively prove a tangible benefit for all consumers. This can only be done through a largescale clinical trial on the impact of dietary salt reduction on health outcomes.” FBN — Jeff Gelski jgelski@sosland.com July 19, 2011 FOODBUSINESS NEWS ® 27

Table of Contents for the Digital Edition of Food Business News - July 19, 2011

Food Business News - July 19, 2011
U.S. rice production situation changes dramatically
Marketing standards for children’s products proposed
Campbell to invest less in sodium reduction
Editorial - Data transparency hugely important for markets
Dannon to invest $88 million in Ohio yogurt plant
Pfi zer may sell Nutrition business
Nestle Health Science acquires stake in Vital Foods
Hispanic consumers seek authentic menu options
Kraft names Timothy Cofer to European leadership
Gary Lane named c.e.o. of Ottens Flavors
Nestle to buy 60% interest in Chinese confectioner
Sun Capital acquires Contessa Premium Foods
Reser’s Fine Foods to acquire Vaughan Foods
Campbell to invest less in sodium reduction
Hamburger consumption on the rise
Dunkin’ looks to raise $461 million through i.p.o.
Buckhead Beef to build new facility
Global industrial processing of grains in slower growth
Higher adult obesity rates recorded in 16 states
More than 2,000 organizations in support of MyPlate
U.S. rice production situation changes dramatically
Washington - Agreement ends cross-border trucking dispute
Sodium Reduction - Conflicting views on sodium and mortality
Potassium chloride comes with taste issues
Children’s Nutrition - Questions arise about children and food allergies
DAIRY BUSINESS NEWS - Dairy ingredient innovations
DAIRY BUSINESS NEWS - Fonterra names chief executive officer
Dairy Business News - New OptiSol ingredient works with frozen yogurt
Dairy Business News - New Danisco system targets artisan ice cream
Dairy Business News - Regional ice cream maker ceases production
Dairy Business News - Dairy organizations team to form consortium
Dairy Business News - Harris sees consumers continue to focus on value, spending cuts
Dairy Business News - General Mills completes Yoplait acquisition
Dairy Business News - Shadow Beverages acquires Whey-Up brand
Dairy Business News - Dean Foods settles lawsuit for $140 million
Dairy Business News - Sargento Foods expands R.&D. staffi ng
New Product Trends - Beyond meat protein
New Food Products - Zatarain’s introduces frozen meals
New Food Products - Bear Naked launches Nut Cluster Crunch cereal
New Food Products - Kraft adds caulifl ower to new mac and cheese item
New Food Products - AdvancePierre Foods adds Graham Snackers
New Food Products - WhiteWave foods expands product line
New Food Products - Mott’s enters vegetable juice category
New Food Products - Orgain introduces shakes for children
New Food Products - Field Roast launches vegetarian frankfurter
INGREDIENT MARKET TRENDS - Spring wheat crop forecast 11% lower than 2010
Ingredient Markets
Supplier Innovations and News - Caravan launches base for single-serve items
Supplier Innovations and News - B vitamin supplier changes name to Prinova
Supplier Innovations and News -Testing method screens for Salmonella
Supplier Innovations and News - Cargill commits to 2015 sustainable palm oil goal
Supplier Innovations and News - European Commission approves stevia’s use in some foods
Supplier Innovations and News - Kemin hires technical sales manager
Supplier Innovations and News - Bell expands by buying facility
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - July 19, 2011

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