About the National Salt Reduction Initiative (NSRI)

 "Stroke Belt: Southern diet explains the increase in high blood pressure among African Americans and others living in the stroke belt region."

About the National Salt Reduction Initiative (NSRI)

The goal of NSRI is to cut the salt in packaged and restaurant foods by 25% over the next 5 years, which would reduce the nation’s salt intake by 20% and prevent thousands of deaths each year from heart disease and stroke. Cutting salt intake lowers blood pressure which is a major preventable cause of both of these serious diseases. This is very important because almost 1 out of every 4 African-Americans (38%) has hypertension (high blood pressure), compared to about 1 out of every 3 (29%) white Americans.
The main focus of the NSRI is on obtaining salt reducing commitments from major companies, because almost 80% of sodium/salt is added to packaged foods or sold in restaurants. The secondary NSRI focus, of course, is to have individuals reduce salt in cooking, and limit the use of their saltshakers.

Examples of the leading food businesses that have taken public health leadership regarding the need to markedly reduce salt intake include such well-known companies as:

Au Bon Pain
Boar’s Head
Campbell’s Soup
Hostess Brand
Mars Food

A list of all company pledges can be obtained from www.NSRI sodium reduction targets, and a full list of NSRI partners can be obtained fromwww.nyc.gov.