Protect people who have salt-sensitive illnesses

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How far can and should governments go in attempting to create a more healthful environment? Intrinsic to many population health policies is the specter of the “nanny state”—in this case, should everyone have to be exposed to lower sodium in their bread, in other common foods, and in restaurants, so as to protect people who have salt-sensitive illnesses? Should manufacturers bear the costs of manufacturing different versions of foods in order to protect the public’s health? Should they be required to manufacture healthier foods even if customers prefer the others? Or be liable if they do not?

Reference no: EM131033543

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