TUCSON, Ariz. 1/17/2007 07:46 PM GMT (TransWorldNews)
Since excess salt can cause high blood pressure, heart attack and strokes, the Center for Science in the Public Interest is petitioning the U.S. Department of Agriculture to set maximum sodium levels for a variety of meat and poultry goods.
"According to leading sodium researchers, halving the salt content in processed and restaurant foods would save 150,000 lives a year in the U.S.," says the CSPI web site.
Fresh pork, beef and chicken are actually low in sodium, the CSPI says, until food manufacturers turn them into "enhanced" products that are swimming in salted water. An analysis of some food products conducted by the CSPI in 2005 found that the level of salt differs from product to product, and proves that the manufacturers could produce safe, competitive foods with much less salt, the group says.
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Consumer group petitions USDA to limit sodium in meat and poultry products
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