The consumption of low sodium and sodium-free foods is steadily declining in the US, according to market research.

As US packaged food manufacturers face increasing pressure to cut the levels of salt in the foods they sell, a report by market research firm The NPD Group said today (23 April) that there is a gap between consumers’ concerns about the amount of sodium in their diets and their consumption of low-sodium and sodium-free foods.

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Although concern over sodium concern is not as high as two decades ago, anxiety has risen in recent years, the NPD Group said.

However, the analysts claimed that the number consuming low-sodium/sodium-free foods has steadily decreased.

“It’s easier to aspire to a positive behaviour than to actually do it. In my 30 years of observing Americans eating behaviours, there is often a gap between what consumers say and what they do,” said Harry Balzer, chief industry analyst at The NPD Group.

The NYC Department of Health and Mental Hygiene earlier this year announced plans to push for a 25% cut in salt levels over the next five years. Food manufacturers are cutting the sodium in their products.

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Campbell Soup Co. last year reduced the sodium content in its heart-healthy soups for the US market, while ConAgra Foods and Sara Lee both pledged to reduce the salt content in their food categories by 20% by 2015.

Heinz last month said it will cut the level of salt in its core ketchup line by 15% from the summer.

Kraft Foods also pledged to reduce sodium by an average of 10% across its North American portfolio over the next two years.