Public Health News Roundup: January 24
FDA Looking to Revise Nutrition Fact Labels
The U.S. Food and Drug Administration (FDA) is looking to revise nutrition fact labels for the first time in more than two decades. The changes should reflect our improved understanding of nutrition, according to nutritionists. "The food environment has changed and our dietary guidance has changed," said Michael Taylor, the FDA's deputy commissioner for foods. "It's important to keep this updated so what is iconic doesn't become a relic." For example, there is now more of a focus on calories and better understanding of the different types of fats. Nutrition experts also have called for more prominent calorie counts, as well as information on added sugar and the percentage of whole wheat in the food. The FDA has sent its proposed guidelines to the White House. Read more on nutrition.
Study: ERs Need to do More to Cut Unnecessary Antibiotic Prescriptions
Despite growing concerns over antibiotic resistance, emergency departments are not decreasing their inappropriate use of antibiotics, according to a new study in the journal Antimicrobial Agents and Chemotherapy. Researchers analyzed data from 2001 to 2010, finding no decrease in emergency department use of antibiotics for adults with respiratory infections caused by viruses, which are not affected by antibiotics. There are approximately 126 million emergency department visits for acute respiratory infections each year in the United States. Halting excessive and unnecessary antibiotic prescriptions in emergency departments is especially critical because many uninsured people also look to them for primary care. "The observed lack of change...is concerning," study co-author Henry Wang, MD, vice chair for research in the department of emergency medicine at the University of Alabama at Birmingham. "This may indicate that efforts to curtail inappropriate antibiotic use have not been effective or have not yet been implemented in all medical settings." Read more on prescription drugs.
CDC: Strategies on Reducing Sodium Levels in Restaurants
A new report from the U.S. Centers for Disease Control and Prevention (CDC) includes strategies on how health departments and restaurants can work together to lower the amount of sodium in foods. The report, “From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants,” appears in the CDC journal Preventing Chronic Disease. While the U. S. Dietary Guidelines recommend the general population limit sodium to under 2,300 mg a day, meals from fast food restaurants contain an average of 1,848 mg of sodium per 1,000 calories and foods from dine-in restaurants contain 2,090 mg of sodium per 1,000 calories. The strategies include:
- Health department dietitians help restaurants analyze the sodium content of their foods and recommend lower-sodium ingredients.
- Restaurants clearly post nutrition information, including sodium content, at the order counter and on menus or offer lower-sodium items at lower cost.
- Health departments and restaurants explain to food service staff why lower sodium foods are healthier and how to prepare them.
“The bottom line is that it’s both possible and life-saving to reduce sodium, and this can be done by reducing, replacing and reformulating,” said CDC Director Tom Frieden, MD, MPH. “When restaurants rethink how they prepare food and the ingredients they choose to use, healthier options become routine for customers.” Read more on the CDC.