New Study of Potential Health and Economic Impact of The US and FDA On Salt Control
New research, revealed in the Milbank Quarterly, highlights the potential health and economic impact of the United States (US) Food and Drug Administration’s (FDA) proposed voluntary salt coverage on workers in the US food industry.
Excess salt consumption is associated with a higher risk of cardiovascular disease (CVD). Globally, more than 1.5 million CVD related deaths every year could be attributed to extra dietary salt intake.
The World Health Organization has beneficial sodium discount as a “best buy” to forestall cardiovascular disease (CVD). In 2016, the US FDA set voluntary targets for the food industry to reduce sodium in processed foods.
Regardless of this, Congress has quickly blocked the FDA from implementing voluntary trade targets for sodium discount in processed foods, the implementation of which may price the industry around $16 billion over ten years.
This new study examined the influence of the policy on the food industry itself to find out the cost-effectiveness of meeting these draft sodium targets.
Researchers found that the benefits of implementing the FDA voluntary sodium targets lengthen to food companies and meals system employees, and the worth of CVD-related health gains and cost savings are collectively higher than the government and industry costs of reformulation.
The researchers found that achieving long-term sodium reduction targets may produce 20-year health gains of approximately 180,000 QALYs and produce health price savings of about $5.2 billion.
Because many health benefits could happen in individuals over age 65 years or the uninsured, these health savings could be shared among individuals, trade, and government.
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