Canadians are placing themselves at risk of cardiovascular disease, stroke and other ailments by consuming more than the recommended intake of salt and this consumption is paved way by the food industry during processing.

This is why it is essential that the national sodium reduction strategy, developed by a panel including both medical experts and representatives of the food industry meets or exceeds its initial goals.

The strategy provides a roadmap for slashing the average Canadian’s daily sodium consumption by 1/3 of 3,400 mg to 2,300 mg by 2016.

It recommends that food manufacturers and restaurants to reduce sodium levels. They will be held to account through public targets and timelines, independent monitoring, annual public reporting on progress and the threat of mandatory measures.

Dr. Mary L’Abbé, vice-chair of the panel said that federal Health Minister Leona Aglukkaq must do more than “assess the report’s recommendations” and the government has to commit to the strategy and provide the necessary funding.

Questions remain about whether voluntary measures and the initial target of 2,300 mg are sufficient. Voluntary measures have the advantage of being easier to implement quickly since they will not be delayed by fights over legislation.

The food industry is always quick to point out that it is already taking steps to reduce salt, as well as sugar and fat, in some fast foods and prepared products. By moving quickly and comprehensively on the panel’s recommendations, the industry can demonstrate that its interest goes beyond just marketing.

Phyllis Tanaka, a vice-president with Food and Consumer Products of Canada and an industry representative on the panel, said members were “committed” to reducing salt, but she also noted that the strategy was “ambitious” and entered “uncharted territory.”

In a world of increasingly processed food, salt is undoubtedly a key ingredient. It imparts flavor and texture and acts as a preservative. However, the wildly different salt contents of similar products show that it can be reduced and, for the sake of our health, it should be. Nonetheless, the strategy is a good start.