UC Davis Researcher Challenges Salt-Is-Bad Dogma

From the Sacramento Bee:

The FDA responded by calling for gradual and voluntary cutbacks by the food industry and warned that it may make stricter mandates to cap maximum sodium levels in food sold to consumers. The Grocery Manufacturers Association, representing the packaged food industry, acknowledged the study's findings and says it will cooperate with federal policies.

"Everyone's in agreement that something needs to be done," FDA spokeswoman Meghan Scott said in a statement.

Well, not everyone.

UC Davis nutrition professor Judith Stern and three colleagues last November published a study in the Clinical Journal of the American Society of Nephrology that questions that "scientific logic and feasibility" of limiting sodium consumption.

Stern, along with UC Davis adjunct professor David McCarron, reviewed data from a range of worldwide studies and examined neuroscience research and found that a body naturally regulates salt intake "within a narrowly defined physiological range."

Read more at the newspaper's site.