That's a very important question and one we are asking ourselves as a research community. That is the focus of the workshop in January, so I don't want to prejudge. We're going to have a group of Canadian experts as well as some selected international experts speak on this, because there are gaps in knowledge that it would be helpful to fill out.
If there is an adjustment in salt content in the processed foods Canadians eat, we need to monitor that impact. You heard urinary sodium mentioned as a way to do that. It's not clear that all experts think that's the best monitor; maybe we should use another marker. We need to have that in place so when there is an adjustment in dietary salt we can come back to you all and say what it did or didn't do for the health of Canadians. Here's how it altered total body salt, because as you heard, sometimes you are well-intentioned in trying to adjust the salt intake, yet people take in salt in other ways. So you need to see that the reduction in salt in processed foods is evidenced by a reduction of salt in the body and reduction of blood pressure and coronary artery disease. So we need to have things put in place, which we intend to do, to monitor those impacts.