I think it's very definitely an option for Canada, and I think one of the reasons why it's an appropriate step is that there will be laggards within the food industry. I want to come back again to the question of food safety. I think it's a fundamental public health responsibility of governments to ensure the safety of the food supply.
There are times around about midnight when I get a little bit more grumpy about these matters, when I say maybe we should be talking not about sodium content of food but about sodium contamination of food. All of a sudden the vocabulary in the discussion would change. I realize that probably does a disservice to the use of vocabulary, but it makes the point.
Notwithstanding the very significant reasons for there being certain levels of sodium in food—food stabilization, shelf life, etc.—I think overall what should be the overriding objective is to ensure that food ultimately contributes to the health of those who consume it. To the degree to which a high sodium content is deleterious to health, it seems to me a pretty straightforward conclusion that we should be moving to moderate the sodium content of our food.