Reference no: EM132859608

Sodium, a mineral, is found in table salt, which is 40% sodium and 60% chloride. It is found in meat, fish, poultry, eggs, milk, and cheese, and is highest in processed foods. In addition, consumers season their food with salt. The daily requirement for sodium is 1.500 mg and is supplied by natural, unprocessed foods. Canadians consume about 3,000 mg per day.

High consumption of sodium might cause high blood pressure, from which about 20% of Canadians suffer. High blood pressure and related diseases are the world's leading cause of deaths. About 80% of salt intake by Canadians is from fast food and processed foods.

The World Action on Salt and Health surveyed food products around the world and gathered statistics on sodium content from food manufacturer websites. One of its findings was the high sodium in fast food and processed foods in Canada in comparison to levels in other countries. Some examples include the following:

- Burger King onion rings: In Canada, 0.681 mg sodium per 100 mg compared to 0.159 mg in the U.K.

- Kelloggs All Bran cereal: In Canada, 0.861 mg sodium per 100 mg compared to 0.258 in the U.S.

- KFC Popcorn chicken: In Canada, 0.908 mg sodium per 100 mg compared to 0.560 in Malaysia

- McDonald's Sausage McMuffin with egg or equivalent: 0.980 mg sodium per 100 mg compared to 0.400 mg in France.

Sodium content was not high or the highest in all the Canadian products surveyed.

Manufacturers point out that ingredients of their products are listed publicly and that they are responding to consumer taste preferences. Yet the Canadian Medical Association is concerned and the issue is receiving considerable media coverage. Salt intake is a serious societal issue and business has some responsibility to address it.

Questions

1. Whose responsibility is it to control salt in Canadian diets? Please cite your answers?

2. Is it desirable to allow consumers to take personal responsibility for their sodium intake?

3. Should governments regulate? How could this be accomplished?

4. What can/should fast-food and processed-food industries do to address this issue?

5. How does this case study connect to corporate social responsibility?