date:Apr 03, 2013
om companies with high sodium levels. Yet he acknowledged actually getting these limits set by regulatory agencies will be quite difficult.
Restaurants have made significant progress in developing lower sodium menu options for patrons, said Dawn Sweeney, president and chief executive officer of the N.R.A. The food and restaurant industries proactive and ongoing efforts will better enable the gradual reduction of sodium in the food supply, which will ultimately drive us towards the goal of reduc