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fingers sprinkling salt on a black background

Which salt is best? 3 common salt questions, answered

Most of the sodium we eat comes from processed or restaurant foods, not the saltshaker. But you still need some salt for cooking and seasoning at home, especially if you’re an avid cook. Are some salts better for you because they’re higher in healthy minerals or lower in sodium? We have answers to those questions, plus a rundown of claims to take with a few grains of, um…salt.

SodiumDecember 16, 2024Lindsay Moyer, MS, RDN
Chili's chicken Fajita plate

Peter’s Memo: Cut the salt

Nearly half of U.S. adults have high blood pressure, which raises the risk of heart attack and stroke. Salt (sodium chloride) boosts blood pressure. In fact, cutting sodium consumption by about a third could prevent an estimated 252,500 deaths over 10 years.

Industry AccountabilityDecember 4, 2024Peter Lurie, MD, MPH
Frisch's Big Boy restaurant storefront

How salty is too salty? A look at high-sodium menu items

A new study identifies restaurant menu items high in sodium and explores how menu warning label policies could be designed to lower salt consumption.

SodiumAugust 26, 2024Zachary Goldstein, MS
A cardiogram made out of table salt

FDA to food industry: Cut the salt

Government AccountabilityAugust 15, 2024
black background with items from Taco Bell Cheez-It collaboration

How bad is the Taco Bell Big Cheez-It menu? Very.

The Taco Bell Big Cheez-It Box has more than a full day's recommended maximum sodium for adults, plus at least 1,400 calories.

SodiumJuly 10, 2024Lindsay Moyer, MS, RDN, Marlena Koch
Berry frappe drink with whipped cream

Added sugar: New York City leads warning label efforts

Food LabelingMay 23, 2024
A slice of pizza on a paper plate and a fountain soda in a Pepsi cup

CSPI final comment re: high sugar warnings on food service establishment menus proposed rule

As the first city to mandate added sugar warnings on chain restaurant menus, New York City is leading the way by promoting transparency and helping consumers make informed dietary choices. New York consumers have a right to know about the safety risks associated with overconsumption of added sugars and deserve to have access to information at the point of service about foods and beverages that may harm their health. The proposed rulemaking represents a commonsense approach that would provide vital evidence-based information to consumers and improve the food environment, with the long-term goal of reducing the risk of diet-related chronic disease. View the resource below to continue reading.

Sugary Drinks
processed foods in a dollar store

Food safety, nutrition, and health news: Oct. 27, 2023

Big Dairy’s ‘cheese rider’ puts profit over kids, the link between dollar stores and community health, no more diet pills for kids in New York, and more food safety, health, and nutrition news.

Government AccountabilityOctober 26, 2023Adrienne Crezo
A stack of cheese slices on a cafeteria tray.

Cheese carve-out for school meals threatens student health

As USDA attempts to reduce salt in school meals, lobbying from Big Dairy could reverse progress—at the expense of children's health.

SodiumOctober 24, 2023Adrienne Crezo
Assorted vegetable choices in school cafeteria

Special Interests are Sabotaging Child Nutrition Programs

Healthy KidsJune 7, 2023Meghan Maroney, MPH, Colin Schwartz, MPP
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  • Healthy Living
    • What to Eat
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      • Shop Smart
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      • Additives & Contaminants
      • Avoid Food Poisoning
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  • Advocacy
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      • Pathogens and food safety: Farm to fork
      • New York nutrient warning labels
      • Predatory food marketing
      • Food chemical safety & transparency
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      • Front-of-package nutrition labeling
      • Farm Bill
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      • Advocacy resources
      • CSPI Action Fund
      • Grassroots activism
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    • Food labeling
    • Healthy retail
    • Dietary Guidelines for Americans
    • Food service guidelines
    • School foods
    • Healthy SNAP
    • Food marketing to kids
    • Restaurant kids' meals
    • Food safety
    • Allergens
    • Foodborne illness
    • Healthy food banking
    • Food additives
    • Food dyes
    • Dietary supplements
    • New food technologies
    • Food and environment
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