Fighting salt in UK consumer diet
committed to a programme that will aim to reduce salt in processed
foods such as soups, pizzas and ready meals, according to the food
industry body, the Food and Drink Federation.
The 'minimising salt' framework, developed by the group is in response to the government's call for all of the food chain to cut down on salt usage and the particular concerns over processed foods.
"Today's announcement demonstrates the industry's continued commitment to making salt/sodium reductions where practical. But for such reductions to have an impact on consumers' diets, industry action needs to be coupled with government led education informing consumers on the role of salt in their diets, " said Martin Paterson , deputy director general of the FDF.
High levels of salt in the diet have been linked to an increased risk of high blood pressure and consumer organisations have, for some time, been pushing the food industry to cut salt levels in processed foods, most often used for flavour purposes , but also to preserve and add texture to different foods.
Building on the 2003 salt reductions in breakfast cereals, soups and sauces, as well as more than 25 per cent reduction in sliced bread achieved to date, the joint report from manufacturers, farmers and the hospitality sector includes a further five per cent reduction in sliced bread, 'targeted reductions planned in spring' for processed foods, an agreed industry policy aimed at sodium reductions in biscuits and cakes, 'savoury snacks : committed to making further significant reductions' plus new research on technical aspects of salt reductions to be commissioned.
In the same week the British Retail Consortium gave its vote of confidence to a a new framework for retailers to help cut salt levels in foods such as soups and sauces.
Nine processed food groups have been identified, taking into account the varied diet of the population. According to the BRC, retailers will focus on at least two of the groups within the first twelve months of the programme and aim to have salt content in all nine food groups reviewed and minimised within a five-year period. The framework anticipates reductions of up to 25 per cent.
"This is a major step and retailers should be praised for their commitment. We welcome the work of other brand owners and associations and encourage all sectors to join retailers' ongoing work, so that all products within customers 'shopping baskets' can be included," said Richard Ali, BRC food policy director.
Consumer groups have long hounded the food industry to cut the salt content in processed foods. In the UK the British Heart Foundation launched a 'pinch of salt' consumer awareness campaign in July last year to tackle salt consumption and 'hidden salt' in processed foods.
"Many processed foods, such as baked beans contain high levels of 'hidden' salt. In fact, up to 85 per cent of a person's dietary salt intake comes from processed foods," said Belinda Linden, head of medical information at the British Heart Foundation.
According to figures from a Scientific Advisory Committee on Nutrition (SACN) report last year, the recommended daily adult salt intake should be 6 grammes, but in fact the nation consumes about 9.5 grammes a day.
Recent studies have linked high salt consumption to stomach cancer, notably a Japanese study published earlier this year in the British Journal of Cancer (90, 128 - 134 (12 Jan 2004)).
Based on a study of 40,000 middle-aged Japanese people over 11 years, the researchers found that those who ate a regular diet of highly salted food doubled their risk of stomach cancer.
