Restaurants and sodium, i.e. salt, seem to go together like fire and heat but from time to time I get a little encouragement that the foodservice world is starting to get the message that people on low-sodium diets would like more options when they eat away from home.
Recently, this press release from the Centers for Disease Control and Prevention came across my virtual desk, talking about efforts to cut sodium in restaurant foods.
I was particularly interested in one example mentioning that sodium in Chinese restaurants was cut 20% in one Philadelphia project. Twenty percent is good but it doesn’t come close to getting sodium levels down to where someone like me, who is trying to stay under 1,200 mgs of sodium a day, need them to be. I miss Chinese food dearly, so I hope these efforts will continue.
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