Sodium in our food: It is now time for public health intervention

In recent years, many studies have been published regarding the link betwee n sodium make and high blood pressure. Canadian, American and WHO Guideline s on the treatment of hypertension all indicate salt reduction as an effici ent non-pharmacologic. However, due to the lack dear and specific Canadian legislation on food labelling, consumers are not able to make informed choi ces of food products on the basis of salt content. The time has come public health experts to join this debate.