5 April 2005 - A scientific report published today by the Food Safety Authority of Ireland (FSAI) reveals that Irish people are consuming far in excess of the daily allowance for salt. The report encourages consumers to reduce significantly their salt intake to a maximum of six grams per day. The report, produced by the FSAI's Scientific Committee; Salt and Health: Review of the Scientific Evidence and Recommendations for Public Policy in Ireland, is the first comprehensive scientific evaluation of salt intake in Ireland and concludes that excessive salt intake is a major factor in the number of deaths from cardiovascular disease and stroke caused by high blood pressure and hypertension each year. It makes a series of policy recommendations for Government bodies, industry stakeholders and consumers to assist resolve this public health issue and for greater awareness of the dangers of over consumption of salt.
The report states that approximately 41% of all deaths in Ireland are from cardiovascular disease and over 50% of the population over 50 years of age suffer from hypertension. Excessive levels of salt are considered a contributory factor and one teaspoon less of salt in the daily diet could have a positive influence on public health.
According to Professor Albert Flynn, Chair, FSAI Scientific Committee it is estimated that Irish adults currently consume on average 10 grams of salt per day. However, the recommended dietary allowance (RDA) is 4 grams of salt per day for adults, demonstrating that Irish adults are currently consuming over double what they need. While there are no data available for children in Ireland, data from the UK suggests that average daily salt intake in children aged 4-6 and 7-10 exceeds 5 grams and 6 grams, respectively.
“It is very clear that people are consuming too much salt. There is a direct, causal link between dietary salt intake and raised blood pressure. It is a serious health issue and one that needs a multi factorial approach by industry and consumers to resolve. It is estimated that about 15-20% of total dietary sodium intake is from people adding salt during cooking or at the table. 15% from naturally occurring sodium in unprocessed foods, and about 65-70% from manufactured foods. Two food groups, meat/fish (mainly processed meat) and bread, account for over 50% of sodium intake from foods, with the remainder contributed by various other processed foods. So with real and lasting salt reduction strategies targeting key foods and habits, reducing people’s intake of salt is achievable,” says Prof Flynn.
The report makes a number of key recommendations including:
• Irish adults should reduce their daily salt intake to 6 grams per day. Whilst it is not the optimal level, it is considered at this time to be an achievable goal for the population.
• The particular vulnerability of children and the elderly to the adverse effects of high salt intake needs to be highlighted in discussions with the food industry regarding new product development and the reformulation of existing products. This should also be considered in health promotion campaigns mounted by public and private bodies.
• The FSAI should work in consultation with the food industry (manufacturers, retailers and caterers) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods.
• Consideration should be given to the mandatory labelling of foods with salt content above a specific threshold as ‘high salt’, and that proposed EU health claims legislation sets clear guidelines for the use of claims such as ‘low salt’ or ‘reduced salt’.
According to Dr John O’Brien, Chief Executive, FSAI, the Authority has worked closely with the food industry over the past year to address the issue of salt in processed foods. The FSAI favours the dual approach of incrementally reducing the level of salt present in manufactured foods, as well as ensuring that the level of salt content is clearly labelled on food packaging. In addition to current labelling legislation, the FSAI is asking manufacturers to represent ‘sodium’ as ‘salt equivalents’ in grams on food labels.
“The FSAI welcomes the initial steps taken by the food industry that have already resulted in a reduction of salt levels in some processed foods like bread. The FSAI is now in the process of agreeing future salt reduction plans with key processed food manufacturers via Food and Drink Industry Ireland, IBEC, as well as major retailers and caterers”, said Dr O’Brien.
“In the long-term, the FSAI will seek global reductions by industry in salt added during processing of up to one third. This will be a technical challenge, and requires a long-term action plan and research investment by industry. The onus is on the food industry to reduce salt levels in food in order to safeguard public health in the future. While some salt consumption is necessary as part of a healthy balanced diet, current levels of consumption of salt are too high. There is evidence that relatively modest reductions in salt intake have the potential to produce a significant fall in average blood pressure, which can have a substantial impact on the level of cardiovascular disease in Ireland,” concluded Dr O’Brien.