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Salt Levels in Food Still Dangerously High

Posted Jun 21 2013 10:08pm
Posted on June 18, 2013, 6 a.m. in Diet
Salt Levels in Food Still Dangerously High

The salt content of processed and fast food remains dangerously high, say researchers from Northwestern University. Stephen Havas, M.D., corresponding author of the paper and a research professor of preventive medicine at Northwestern University Feinberg School of Medicine, and colleagues assessed the sodium content in selected processed foods and in fast-food restaurants in 2005, 2008, and 2011. Results showed that between 2005 and 2011, the sodium content in 402 processed foods declined by approximately 3.5%, however the sodium content in 78 fast-food restaurant products increased by 2.6%. Furthermore, some products showed decreases of at least 30%, but a greater number of products showed increases of at least 30%. Therefore salt levels have remained virtually unchanged over the last 6-years, despite numerous calls for the food industry to voluntarily reduce sodium levels. "The voluntary approach has failed," said Dr Havas.”This issue will not go away unless the government steps in to protect the public. The amount of sodium in our food supply needs to be regulated."

Michael F Jacobson, Stephen Havas, Robert McCarter. Changes in sodium levels in processed and restaurant foods, 2005 to 2011.JAMA Intern Med. 2013 May 13. [Epub ahead of print]

  
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Tip #179 - Swimming in Good Reasons
Researchers from the University of South Carolina (South Carolina, USA) analyzed data collected on 40,547 men, ages 20 to 90 years, for the period 1971–2003. The team found that swimmers had 53%, 50%, and 49% lower all-cause mortality risk than did men who were sedentary, walkers, or runners, respectively. In addition, swimmers demonstrated greater cardiorespiratory fitness than walkers and sedentary people.

Consult your anti-aging physician to assess the level of fitness appropriate to your medical needs; s/he will help design an exercise regimen tailored for you.
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