FDA Mulls Cutting Salt in Processed Foods

But at the hearing, the AMA called for the agency to revoke that status and develop regulatory measures to limit sodium in processed and restaurant foods.

The FDA is also looking for input on whether mandated product labeling is called for and whether that would, in fact, be effective.

Stokes does support limiting the amount of sodium in foods; however, he believes consumer pressure, not new FDA rules, is the most effective way to do so.

Consumers might not even notice the change, he said, especially if food companies very gradually lowered the amount of salt in their products. "It's a matter of cutting back slowly," he said.

Another expert believes things won't change until regulators take action.

"The evidence has been building up over the years about the effects of salt on blood pressure and cardiovascular disease," said Nancy Cook, an associate professor of medicine at Harvard Medical School in Boston. "FDA action is probably the only way you can achieve a reduction in sodium."

Other countries, including Finland and the United Kingdom, have had success in reducing the amount of salt in processed foods, Cook pointed out. "Food manufacturers aren't going to do it on their own," she said.

Stokes said it's not too hard to improve the American diet. "You could start by adding one more serving of fruit or vegetable a day and take the salt shaker off the table," he said. "You can also rinse canned vegetables before using -- that removes up to 40 percent of the salt."

U.S. Dietary Guidelines recommend that Americans limit their salt intake to 2,300 milligrams a day. But half the population -- blacks, middle-aged or elderly people, and those with high blood pressure -- are at special risk and are advised to use only 1,500 milligrams a day.

However, the average salt intake for most Americans is about 4,000 milligrams a day, according to the CSPI.

Only a little of that salt comes from the salt shaker or home cooking. About 77 percent comes from processed and restaurant foods, the group says. Many restaurant dishes have more than one or two days' worth of salt on a single plate, according to the CSPI.

But food industry spokesman Earl said consumers can choose low-sodium options, since many products are already labeled as "low salt" or "no added salt."