Restaurants haven't cut much salt, study says

05/14/2013 | CBS News

Industry-wide attempts to cut sodium levels in packaged foods and restaurant dishes haven't led to dramatically lower levels of salt, according to a new study by the Center for Science in the Public Interest. Sodium levels in packaged foods fell only 3.5% between 2005 and 2011, and levels in 78 restaurant dishes rose by 2.6% in the same period, the report says.

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