Shaking the sodium: Food industry needs to do more Author:  Heidi Singer Picture:  While many food companies are working to cut the salt in their products in response to a voluntary sodium reduction strategy introduced by Health Canada in 2010, new research from the University of Toronto's Department of Nutritional Sciences suggests there is much more to be done. Researchers found that only 16 per cent of food categories had significantly cut their salt content. The study was published recently in the . “Most of the sodium Canadians consume comes from packaged and processed food,” says JoAnne Arcand, co-author and Assistant Professor at the University of Ontario Institute of Technology’s Faculty of Health Sciences, who completed the research while a postdoctoral fellow at U of T. “Food man
来源(Source From): http://news.utoronto.ca/shaking-sodium-food-industry-needs-do-more