---- — NEW YORK (AP) — Salt has quietly been slipping out of dozens of the most familiar foods in brand-name America, from Butterball turkeys to Uncle Ben's flavored rice dishes to Goya canned beans.
A Kraft American cheese single has 18 percent less salt than it did three years ago. The salt in a dollop of Ragu Old World Style pasta sauce is down by 20 percent. A serving of a Wishbone salad dressing has as much as 37 percent less salt. A squirt of Heinz ketchup is 15 percent less salty.
Their manufacturers are among 21 companies that have met targets so far in a voluntary, New York City-led effort to get food manufacturers and restaurateurs to lighten up on salt to improve Americans' heart health, Mayor Michael Bloomberg announced Monday. While it's unclear whether consumers have noticed the changes, campaigns aim to get more salt out of the national diet in the coming years — a challenge for an ingredient that plays a role in the taste, preservation and even texture of food.
Salt reduction has become a recent focus of public health campaigns in the city and elsewhere. Salt, or sodium chloride, is the main source of sodium for most people.
Sodium increases the risk of high blood pressure, a major cause of heart disease and stroke. Dietary guidelines recommend no more than 2,300 milligrams of sodium a day, equal to about a teaspoon of salt; the American Heart Association suggests 1,500 milligrams or less. But average sodium consumption in the U.S. is around 3,300 milligrams, the federal Centers for Disease Control and Prevention have found.
Officials said the first step was a meaningful one.
"The products they're making healthier are some of America's most beloved and iconic foods," noted Bloomberg, a fan of Subway's meaty Italian BMT sandwiches, which are now 27 percent less salty.
Health officials say Americans get the vast majority of their salt from processed and prepared foods, and not necessarily the foods they'd imagine: Bread and rolls are the No. 1 source.
"The problem is not the salt on the table. The problem is the salt on the label," city Health Commissioner Dr. Thomas Farley said.
The amount of salt in any given food item can vary widely. A slice of white bread can have between 80 and 230 milligrams of sodium, for example. A cup of canned chicken noodle soup has between 100 and 940 milligrams. A 1-ounce bag of potato chips ranges from 50 to 200 milligrams.
In one of a series of healthy-eating initiatives on Bloomberg's 11-year watch, the city announced voluntary salt guidelines in 2010 for various restaurant and store-bought foods. Besides trimming salt levels in the foods by 25 percent by 2014, the campaign aimed to reduce consumers' overall sodium intake by 20 percent in the same timeframe.