CIHR was involved in the research aspect of the sodium working group. We were involved with partners in industry on the food science. There's a very strong nutritional science academic community in Canada that's been working in partnership with industry, because, as you point out, humans are acutely aware of changes in salt levels. When you reduce sodium concentrations, people notice it right away. And in certain foods there are issues about safety from dropping sodium. So it's a very complex issue that needs to go by food category when looking at sodium reductions.
On December 5th, 2011. See this statement in context.