Poor nutrition is a key risk factor in the current rise in disability and morbidity seen in Canada. A key contributor to chronic health conditions is high sodium consumption. Since most Canadians consume 1100mg/d more than the required daily intake of 2300mg/day, managing comorbidities has become increasingly difficult in the last century. It is estimated that high blood pressure is present among roughly 25% of Canadians, over the age of 2017, 18. High sodium consumption contributes to one-third of these cases14. Overall, high sodium consumption can result in stomach cancer, impaired kidney function, and osteoporosis17, 19. Pre-packaged processed foods contribute to high levels of sodium (in addition to fat and sugar) intake among Canadians1,14,18. This paper will be primarily focusing on the policies surrounding sodium levels in processed foods. For food and nutrition sectoral changes to occur, it is imperative that keen administrators and policy-makers are behind these changes. Policy development and implementation require input from various sectors including (but not limited) health, education, environmental, agriculture, and the food industry6,19. Incidence is likely to decrease if set policies are optimized, requiring all sectors to follow under obligation, and enhancement of communication approaches to the general public improving their education and knowledge to make educational choices.
             Public health nutrition provides essential substantiation of the importance in sodium reduction policy efforts that are highly crucial due to the rising rates of comorbidities. The safety of Canada’s food supply is highly dependent on the input of multiple subdivisions, all governmental levels, the food industry, and consumers. Public health experts are pivotal players in examining health issues embedded in nutrition consumption and refining an efficient delivery approach of nutrition education, such as repercussions of high sodium intake ...