Reduce sodium intake, eat real portion sizes are some of the take-aways from this article.
Sodium reduction, providing smaller portion sizes, and better portion labeling are key areas for food industry action in light of the upcoming Dietary Guidelines for Americans, according to the advisory committee chair.
At the American Dietetic Association’s Food and Nutrition Conference and Expo in Boston last week, chair of the Dietary Guidelines Advisory Committee (DGAC) Linda Van Horn, and chair of its Carbohydrates and Protein Subcommittee Joanne Slavin outlined some of the main findings of the DGAC and how research has shifted nutrition evidence since the 2005 guidelines were issued.
FoodNavigator-USA.com spoke with Van Horn about which aspects of the guidelines were likely to have the most impact on the food industry.
“First of all, sodium,” she said. “The food industry has been running rampant on sodium for a long time, but now is the time for them to reduce sodium – and not sacrifice taste. I believe American ingenuity can do it.”