Infographic is first in a series
A diner who eats that entrée along with half a high-sodium appetizer and half a high-sodium dessert could end up swallowing 6,450 mg, or almost three days’ worth, of sodium. Today the nonprofit Center for the Science in the Public Interest is releasing the first of a series of “Salt Assaults” spotlighting the incredibly (and unnecessarily) high sodium content of many packaged and restaurant foods.
“Consumers can always add salt to their food but they can’t remove what’s already there,” said Jim O’Hara, CSPI’s director of health promotion policy. “Food companies, especially chain restaurants, are irresponsibly increasing their customers’ risk of heart disease by selling foods that are dangerously high in sodium. The Food and Drug Administration’s proposed voluntary sodium-reduction targets for packaged and restaurant foods, if finalized, would help put consumers back in control.”
The Ribs & Shrimp meal isn’t the only problem with TGI Fridays, according to CSPI—it’s the entire menu. If diners choose a typical entrée, they end up with 2,240 mg of sodium. Adding half a typical appetizer and half a typical dessert brings the total to 3,490 mg of sodium—more than one and a half days’ worth. (CSPI’s analysis did not include TGI Fridays' 474 menu, which offers “smaller portions of our signature dishes.”)
The Dietary Guidelines for Americans says that many adults can consume up to 2,300 mg of sodium, but adults with prehypertension and hypertension (about two-thirds of all adults) would do well to limit their consumption to 1,500 mg per day.