Released: May 08, 2009           e-Mail the story

MANHATTAN, Kan. – Grocery shoppers who skip reading food labels may be shortchanging their health, a Kansas State University specialist said.

While fresh fruits and vegetables, low-fat dairy products, raw meats, poultry and fish typically are what they seem, ingredients in processed food products may surprise shoppers, said Karen Blakeslee, K-State Research and Extension food scientist.

The unexpected ingredients can trigger food allergies, unnecessarily add calories and fat, or, in the case of added sodium, contribute to high blood pressure that can increase the risk of a heart attack or stroke.

“Sodium lends a salty taste but also functions as a preservative in processed foods,” said Blakeslee, who cited a new study from the Centers for Disease Control and Prevention (CDC), showing that Americans are consuming far more sodium – 3,435 milligrams per day – than recommended.

The 2005 Dietary Guidelines for Americans recommends that, in general, adults should consume less than 2,300 mg of sodium (about one teaspoon of salt) per day. The new CDC study shows that 69.2 percent of the adult population should limit sodium intake to no more than 1,500 mg/day.

To monitor and reduce sodium intake, Blakeslee recommended:

* Read labels and choose products low in sodium, including fresh fruits and vegetables, lean meats, poultry and fish, low-fat dairy, and whole grain foods.

* If eating out, ask that foods be prepared without salt and that dressings and sauces be served on the side.

More information about food, foods safety, nutrition and health is available at county and district Extension offices and on several K-State Research and Extension Web sites, including: www.ksre.ksu.edu and www.ksre.ksu.edu/foodsafety/ and www.ksre.ksu.edu/humannutrition.

 

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by: Nancy Peterson
nancyp@ksu.edu
K-State Research & Extension News

Karen Blakeslee is at 785-532-1673.