Abstracts

Food/cooking/nutrition

Scientists' statement regarding data on the sodium-hypertension relationship and sodium health claims on food labeling

Article Abstract:

A scientific consensus has not been reached concerning the effectiveness of reducing sodium as a way of lowering blood pressure for the general public. The health claims on food labels for reduced sodium that were authorized by the Food and Drug Administration in 1993 are therefore not warranted by the current scientific evidence. New scientific evidence and ongoing scientific disagreement over existing data, especially in relation to the Intersalt study, have cast doubt on the general health benefits of restricting dietary sodium.

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Food labeling: a Canadian and international perspective

Article Abstract:

National policies pertaining to food and nutrition must be made to conform with international standards as globalization and economic interdependence among nations reach greater heights. Despite the great need for harmonized consumer labeling standards, however, an internationally accepted food labeling method has yet to be formulated. This may be due to the difficulty of reconciling the one-dimensional perspective of food labeling with government, trade and consumer objectives.

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Regulatory and legal aspects of functional foods: an international perspective

Article Abstract:

The Codex Alimentarius Committee (CAC) is developing standards for the labeling and use of functional foods. The CAC was established in 1961 to develop food standards. Several international trade agreements specify that participating nations adopt the CAC's food standards. The CAC is considering labeling guidelines for functional foods, which are foods that have a health benefit above and beyond their nutritional value.

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