Letter to Members of the Health Canada Working Group on Sodium Reduction

August 19, 2009

Dear Sir/Madam:

As you are well aware, many Canadians are becoming increasingly concerned about the high levels of sodium contained in our prepared foods. I have been contacted by Canadians that are looking for action and leadership from our Federal Government to mandate the changes that are required to correct the current situation. I am certain that as a member of the Working Group on Dietary Sodium Reduction, you share this serious concern.

The fact that the amount of sodium in a given food product differs between countries, and that in many cases the levels of sodium are higher in foods prepared and distributed for consumption in Canada, deserves serious consideration. Given the well-known health risks associated with high sodium intake—including the increased risk of high blood pressure which is a major risk factor for stroke, heart disease and kidney disease—I believe this issue demands immediate attention by the Federal Government.

According to Health Canada’s schedule, the Working Group’s preparatory and assessment stages are complete, a strategic framework has been developed, and implementation is underway.

Of course, full implementation based on consensus with diverse stakeholders will be challenging. Would you please provide me with information on what specific, practical measures are currently being undertaken by the Working Group to reduce the amount of sodium consumed by Canadians in our prepared foods?

I look forward to your response.

Sincerely,
Percy E. Downe
Senator