Salt and Health

A recent report by the Scientific Advisory Committee on Nutrition concluded that sodium is an important determinant of blood pressure, in part influencing the rise of blood pressure with age. As the main source of sodium in the diet is salt (sodium chloride), it has been recommended that people should try to reduce their salt intake to a maximum of 6 grams per day. For most people this will mean reducing their current intake by one-third.

Salt added at the table and during cooking contributes around 10-15 per cent of our total salt intake and naturally occurring salt in foods contributes another 10-15 per cent. Traditionally, salt has been used as a preservative and flavor enhancer. On average around 75 per cent of the salt in our diet comes from processed foods such as bread and cereals products, breakfast cereals, meat products, some ready meals, smoked fish, pickles, canned vegetables, canned and packet sauces and soups, savory snack foods, biscuits and cakes. Spreading fats and cheese also make a small contribution to intake.

The cooperation and commitment of the food and hospitality industry is, therefore, required to develop lower-salt products to help people reduce their salt intake. The FSA is working closely with the food industry to explore ways to lower the sodium content of processed foods, and a number of manufacturers and retailers have already taken action to achieve the necessary reduction. However, such activities will be successful only if there is consumer acceptance of these products. The FSA is playing its part by raising public awareness of the dangers of high blood pressure and the need to reduce the amount of salt in our diets. People can do this by using labels to select lower-salt/sodium products and by persevering so as to adapt their palates to less salty tastes.