National Salt and Sugar Reduction Initiative (NSSRI)
Diet-related diseases are among the leading causes of death in the United States. The typical American diet is high in sodium and added sugars, which can negatively impact health. In the United States, 70% of adults are overweight or obese, and about one-third of adults have high blood pressure. These conditions increase the risk for preventable illness, such as diabetes, heart disease stroke and some cancers.
The National Salt and Sugar Reduction Initiative (NSSRI), an expansion of the National Salt Reduction Initiative, is a partnership of organizations and health authorities from across the country (PDF), convened by the NYC Health Department. The initiative sets voluntary reduction targets for sugar and salt and asks food and beverage companies to commit to meeting them. The NSSRI released preliminary sugar categories and targets for technical comment in 2018.
The NSSRI has set preliminary sugar reduction targets that are gradual, achievable, substantive and measurable. The preliminary targets (PDF), are now open to comment from the food and beverage industry. For questions about the categories and targets, or to join our distribution list, email email@example.com. After considering feedback from industry, the NSSRI will release revised targets in 2019.
In June 2016, the FDA announced draft voluntary sodium reduction targets. These targets were partially informed by our initiative, as well as by similar initiatives in Canada, the U. K. and other countries.
Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney JE, Taylor CL, Boon CS, editors. Appendix G, National Salt Reduction Initiative Coordinated by the New York City Health Department. In: Strategies to Reduce Sodium Intake in the United States. Washington, DC: National Academies Press. 2010; 443–451. Available from: https://www.ncbi.nlm.nih.gov/books/NBK50950/
Food Supply Analysis
Curtis CJ, Clapp J, Niederman SA, Ng SW, Angell SY. US Food Industry Progress during the National Salt Reduction Initiative: 2009-2014. Am J Public Health. 2016:106(10): 1815-1819. doi: 10.2105/AJPH.2016.303397
Curtis CJ, Niederman SA, Kansagra SM. Availability of Potassium on the Nutrition Facts Panel of US Packaged Foods. JAMA Intern Med. 2013;173(9):828–829. doi: 10.1001/jamainternmed.2013.3807
Clapp J, Curtis CJ, Middleton AE, Goldstein GP. (2014). Prevalence of Partially Hydrogenated Oils in US Packaged Foods 2012. Prev Chron Dis. 2012:11(145):1-3. doi: http://dx.doi.org/10.5888/pcd11.140161
Clapp JE, Niederman SA, Leonard E, Curtis CJ. Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015. Prev Chronic Dis. 2018;15:E33. doi: 10.5888/pcd15.170265
Cogswell ME, Patel SM, Yuan K, Gillespie C, Juan W, Curtis CJ, Vigneault M, Clapp J, Roach P, Moshfegh A, Ahuja J, Pehrsson P, Brookmire L, Merritt R. Modeled Changes in US Sodium Intake from Reducing Sodium Concentrations of Commercially Processed and Prepared Foods to Meet Voluntary Standards Established in North America: NHANES. Am J Clinical Nutrition. 2017;106(2):530-540. doi: https://doi.org/10.3945/ajcn.116.145623
Angell SY, Yi S, Eisenhower D, Kerker BD, Curtis CJ, Bartley K, Silver LD, Farley TA. Sodium Intake in a Cross-Sectional, Representative Sample of New York City Adults. Am J Pub Health. 2014:104(12): 2409-2416. doi: 10.2105/AJPH.2013.301542