The Nation - News from July 8, 1987

Bonnie Liebman, nutrition director for The Center for Science in the Public Interest, said in Washington that this year, for the first time, considerably more processed foods have gone down in sodium content than have gone up. But, she added, the sodium content of the majority of processed foods remains high and, at the current rate, it could take decades to effect a substantial reduction in the public’s intake of sodium, which medical authorities believe contributes to health problems.