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guidelines calling for all
Americans to reduce their sodium intake to 1,500 mg (equivalent to 3.8 g of salt) from 2,300 mg. Previously, 1,500 mg was the recommended limit for higher-risk individuals only. In a current study, research has shown that reducing salt intake by three grams a day would decrease new cases of heart disease by one-third each year. This would reduce heart disease- related deaths by an estimated 100,000 annually, and save up to an estimated $ 24 billion in annual health costs, according to a study published by the New England Journal of Medicine. Dr. Bibbins-Domingo of UCSF, who led the study for the New England Journal of Medicine says, “Reducing salt intake could be as beneficial as quitting smoking, weight loss, and using cholesterol medication.”
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Poultry producers, consumer advocacy groups and government officials are debating how plumped chicken products should be labeled. Under current USDA regulations, plumped chicken may still carry an “All-Natural” or “100% Natural” label. Plumped chicken is commonly labeled as natural and “enhanced with
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up to 15% chicken broth.” Critics of the practice argue that 70% of consumers think chicken labeled “natural” should not contain saltwater. Proponents of plumping say that their packaging already states that the chicken has been injected and that the enhanced chicken is sold to meet consumer demand.
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Plumped chicken commonly contains 15% of its total weight in saltwater, but in some cases can contain as much as 30%. Since the price of chicken is based on weight, opponents of the practice estimate that shoppers could be paying up to an additional $ 1.70 per package for added saltwater, with the
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A serving of plumped chicken can contain between 200 mg and 500 mg of sodium per serving, which is more than 25% of the USDA's recommended daily sodium intake. Non-plumped chicken generally contains 45 to 70 mg per serving. In
January 2010, the American Heart Association released new
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launched a campaign centered on "Say No To
Plumping." TV commercials in English and Spanish featured the long-running Foster “Imposters” discussing the effects of plumping. The "Say No To Plumping" campaign won the 2010 Gold
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recently conducted hearings exploring health risks associated with high salt intake, including testimony that addressed the practice of plumping. Health experts have weighed in on the issue. In a June 22, 2009
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Poultry producers have injected chicken (and other meat) with saltwater solutions since the 1970s, claiming it makes for tastier, juicier meat. According to
Kenneth McMillin, Professor of Meat Science at the
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IQF chicken pieces in South Africa (from two different manufacturers), labeled with brine content. The labels consistently assert that the product is only 70% chicken.
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solution into the muscle. Binding agents in the solution prevent the added salt and water from leaching out of the meat during transport, in grocery stores and during
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Bibbins-Domingo, Kirsten; Chertow, Glenn M.; Coxson, Pamela G.; Moran, Andrew; Lightwood, James M.; Pletcher, Mark J.; Goldman, Lee (18 February 2010).
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573:"Institute Of Medicine Of The National Academies Centers for Disease Control – "Most Americans Should Consume Less Sodium (1,500 mg/Day or Less)""
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A number of U.S. poultry producers have addressed the practice in advertising campaigns. In March 2009, West Coast poultry producer
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previously ran an advertising campaign on TV and outdoor billboards drawing consumer attention to saltwater injected chicken.
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Supporters of plumping cite that chicken with as much as 330 mg or less of sodium per serving is eligible for the
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total annual cost to U.S. families estimated to be $ 2 billion in added weight charges.
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525:"Projected Effect of Dietary Salt Reductions on Future Cardiovascular Disease"
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465:"theadvocate.com - The Advocate - Baton Rouge News, Sports and Entertainment"
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Government of Canada, Canadian Food
Inspection Agency (4 March 2014).
410:"Valerie Phillips: 'Natural' chicken often plumped with salt water"
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deal primarily with the United States and do not represent a
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Associated Press - Chicken producers debate 'natural' label
712:"The Fine Print: What's Really in a Lot of 'Healthy' Foods"
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381:"The Fine Print: What's Really in a Lot of 'Healthy' Foods"
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in early May 2009. The issue has also been covered in the
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615:"Chicken brining rules will set standard - Daily News"
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331:"The Los Angeles Times – The Hidden Salt in Chicken"
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77:Learn how and when to remove this message
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496:"Study Counts Benefits of Cutting Salt"
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494:Wang, Shirley S. (21 January 2010).
19:For the term as used in voting, see
228:Plumping gained attention from the
408:Phillips, Valerie (24 June 2009).
214:Goodby, Silverstein & Partners
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16:Injecting chicken meat with liquid
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744:"Navigating Health Food Claims"
529:New England Journal of Medicine
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594:"Truthful Labeling Coalition"
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212:and their advertising agency
710:Beck, Melinda (2009-05-05).
661:"Say No to Plumping - Effie"
379:Beck, Melinda (5 May 2009).
156:National Academy of Sciences
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685:Koon, David (2004-02-27).
152:American Heart Association
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248:in Salt Lake City, Utah.
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640:"FosterFarms.com"
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