Setting Limits on Ingredients that Increase Heart Disease Risk
Posted Apr 22 2010 7:43pm
Much has been written in the last week regarding a potential action by the FDA to limit sodium in packaged and processed foods (they have since denied that they have a definitive plan to do so) and about the contribution that added sugars have in the risk for cardiovascular disease. Considering that 2,500 Americans die from heart disease each day and almost 6 million people are hospitalized each year with cardiovascular disease, targeting the ingredients that contribute seems the obvious place to start for helping to improve our health and lifespan. But should the government really have to step in?
Much has been written in the last week regarding a potential action by the FDA to limit sodium in packaged and processed foods (they have since denied that they have a definitive plan to do so) and about the contribution that added sugars have in the risk for cardiovascular disease. Considering that 2,500 Americans die from heart disease each day and almost 6 million people are hospitalized each year with cardiovascular disease, targeting the ingredients that contribute seems the obvious place to start for helping to improve our health and lifespan. But should the government really have to step in?