High dietary sodium intake has been linked to elevated blood pressure, which is the leading preventable risk factor for death worldwide. High blood pressure is the major cause of cardiovascular disease and a risk factor for stroke and kidney disease. The Bureau of Nutritional Sciences at Health Canada recently published the results of a monitoring project that evaluated the progress made by the food industry between 2010 and 2017 in reducing sodium levels in 94 categories of processed foods in Canada. The presentation will will provide an overview of these results and next steps, as well as some tips on messaging that can help consumers lower their sodium intakes.
By the end of this session, participants will be able to:
• Identify links between dietary sodium intake and public health outcomes
• Understand the efforts that the food industry undertook to reduce sodium in the Canadian food supply
• Know where to access resources to help message the need to reduce sodium intakes for Canadians
• Identify opportunities to provide input on various initiatives proposed to help reduce sodium intakes and/or change the food environment in Canada
Presenter: Charmaine Kuran B.Sc., MBA.
Charmaine Kuran is section head of the Nutrition Regulations and Standards Division Bureau of Nutritional Sciences, Health Canada, the team undertaking work on sodium reduction and nutrition labelling and claims regulations related initiatives. Ms. Kuran has been with Health Canada since 2009 and previously worked at the Canadian Food Inspection Agency as National Manager for Nutrition and Health Labelling programs.
The opinions expressed by speakers and moderators do not necessarily reflect the official policies or views of Public Health Ontario, nor does the mention of trade names, commercial practices, or organizations imply endorsement by Public Health Ontario.
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