ARCHIVED Sodium: Archived Documents

2011

In January and February, Health Canada sought stakeholder feedback on the proposed sodium reduction guidance relating to both the Group I and II processed food categories.

• Summary of the January 2011 Consultation Feedback on Reducing Sodium in Processed Foods (January 2011)
• Stakeholder Consultation on Setting Sodium Reduction Targets (January 2011)

2010

In November, Health Canada held a targeted consultation on the use of the Sales Weighted Average versus Maximums for the sodium reduction food guidance.

• Summary of the November 2010 Consultation on Use of Sales Weighted Averages and/or Maximums (November 2010)

In February and March, Health Canada sought written feedback on the draft sodium reduction guidance developed for the first set of food categories (Group I). The feedback was used to help revise the guidance for Group I foods and to develop guidance for the second set of food categories (Group II).

• Summary of the February 2010 Consultation Feedback on Reducing Sodium in Processed Foods (February 2010)
• Consultation on setting sodium reduction targets (February 2010)
  • Appendix A - Label Data and Draft Targets proposed in 2010 for Group I Foods (February 2010)
  • Health Canada's Approach to Developing Sodium Targets for the Canadian Food Supply (February 2010)
  • Rationale and Criteria Used for Creating the Draft Proposed Sodium Reduction Targets for Group 1 Foods (2009-2010)

The Sodium Working Group (SWG) released its Sodium Reduction Strategy for Canada proposing an interim sodium intake goal of a population average of 2300 mg per day to be achieved by 2016.

2009

Health Canada held a targeted consultation on the released draft sodium reduction targets for Group I foods.

• Initial Stakeholder Feedback on Draft Proposed Sodium Targets for Foods: Summary of Food Industry Meetings November 24 to December 2, 2009
• Label Data and Draft Targets Proposed in 2009 for Group I Foods (November 2009)

2007

Health Canada formed a Multi-Stakeholder Working Group on Dietary Sodium Reduction, (the Sodium Working Group or SWG), tasked with developing a population health strategy for the reduction of sodium in the diets of Canadians.