Newswise — The FDA has just published voluntary sodium-reduction targets for 150 categories of packaged and restaurant foods. A high-sodium diet can increase blood pressure that can harm arteries and organs (such as the heart, kidneys, brain, and eyes). Approximately 56 percent of adults in the U.S. and 10 percent of children have either hypertension or prehypertension, the FDA reports. Dr. Zhaoping LiProfessor of MedicineDirector, Center for Human Nutrition“The new FDA voluntary guidelines are an important step forward. Most of the salt you consume doesn’t come from your salt shaker: at least 75 percent of it comes from packaged and restaurant foods. We hope the removal of sodium would not trigger more additions of sugar and/or fat use to maintain the taste of foods; instead rely on the natural flavor of the foods or use natural flavoring such as herbs and spices. Dana Hunnes, Ph.D.Ronald Reagan UCLA Medical Center, Senior Dietitian Adjunct Assistant Professor, UCLA Fielding School of Public Health “When looking at the sodium content of packaged foods, it is often very high, much more than we should be eating. Regulation on sodium content in package and restaurant foods is most definitely a step in the right direction to improving cardiac, vascular, and stroke risk. While most sodium is obtained in restaurants and from packaged foods, consumers also need to be aware that packaged foods such as canned tomatoes and canned soups that they cook at home are also high sources of sodium.”