7 September 2005 - The Food Safety Authority of Ireland (FSAI) today announced that it has secured agreement with a wide range of food companies and industry bodies to support a national salt reduction policy and to reduce the level of salt in manufactured foods by 2010.
This follows serious public health concern in relation to the excessive level of salt being consumed by Irish adults and the need for gradual and sustained reductions given that 65-70% of daily salt intake is provided through manufactured foods. Discussions between the FSAI and manufacturers, retailers, caterers, and their representative bodies began late in 2003 and this has resulted in significant reduction in salt content in a number of important foodstuffs, with commitments to make further reductions in the future.
The FSAI welcomes the support of the industry and the significant reduction achieved to date, but reiterates the need for continued reductions in order to achieve the 6 gram per day of salt average population target by 2010. The FSAI will continue to work with the industry this year to secure agreements for further phased salt reductions over the next few years.
According to Dr Wayne Anderson, Chief Specialist: Food Science, FSAI, this is the first time there has been a national co-ordinated approach to seek decreases in the level of salt across a comprehensive range of foods.
“People are consuming too much salt and excessive sodium levels in the diet are estimated to contribute to 41% of deaths annually from cardiovascular disease. One teaspoon less of salt a day per person would have a favourable influence on public health. 15-20% of salt intake is through people adding salt to their food in the home and consumers can control reductions in this area themselves, however we are also adamant that food businesses have a central role to play to assist lower salt intake levels.”
The FSAI has secured the following levels of salt reductions across a wide range of food stuffs. These include;
Bread: 10% less salt by end 2005. Equates to approximately 0.4 grams of salt per slice of bread.
Cured/Processed Meat Products: All products brought below an initial benchmark target by end 2005.
Breakfast Cereals: 20-30% reductions (compared to 1998 levels) by end 2005.
Soups & Sauces: 10% reduction by end 2005.
Snacks (Crisps, etc): 7-25% reduction by end 2005 depending on category.
All the major retailers and symbol groups in Ireland have set long-term targets for reduction in salt levels in own-brand foods. In the catering industry, chefs are being advised to reduce salt usage in cooking and source low salt ingredients. The FSAI is also targeting manufacturers of prepared food for the catering industry to encourage them to also reduce salt levels, which will have a knock-on effect in the catering kitchen.
This action follows the publication of a scientific report by the FSAI in April 2005 (Salt and Health: Review of the Scientific Evidence & Recommendations for Public Policy in Ireland) which highlighted that Irish people are consuming far in excess of the daily allowance for salt and that excessive salt intake is a major factor in the number of deaths from cardiovascular disease and stroke. It is estimated that Irish adults consume an average of 10 grams of salt per day, but this figure needs to be reduced to 6 grams per day. The report outlined a range of recommendations which included engaging with food industry stakeholders to secure gradual and sustained reductions in the salt content of food stuffs available on the Irish market.
Dr Anderson highlighted that two food groups, meat/fish and bread, contribute over 50% of salt intake from food and the FSAI concentrated heavily on seeking concrete salt reduction proposals from these food businesses in particular.
“We are pleased with the positive response by industry overall and understand the issues involved for manufacturers and the need to gradually reduce salt levels so that Irish palettes become accustomed to less salt. We would however, maintain that whilst today’s benchmark is a considerable development there needs to be additional solid commitments by the food industry to continue to decrease level of salt usage over the long term,” says Dr Anderson.
The FSAI maintains that a combined approach of working with industry to reduce salt levels in tandem with ensuring that the level of salt in products is clearly labelled on food packaging should assist reduce salt consumption levels. Many companies have already agreed to clearly label the salt levels in their food.
“Our ultimate objective is to secure a reduction in salt added to food during processing/preparation by up to one third. Reducing salt levels is a long term initiative requiring technical adaptions by industry and this will require investment in research. We understand the business implications and are willing to work with the sector on realistic long term planning to secure this. Salt has a role in the diet, but consumption levels are simply too high and currently pose health threats. We are optimistic that real change can, and will be achieved to reduce overall salt intake in the average daily diet in Ireland,” Dr Anderson concludes.
The FSAI has published details of individual food businesses’ commitments to salt reductions and this Salt Reduction Undertakings is available via the link below.