FSA reiterates salt cutback request
again by the Food Standards Agency to reduce the amount of salt
used in their food production and supplies of processed foods.
Public sector caterers and their suppliers are being asked once again by the Food Standards Agency (FSA) to reduce the amount of salt used in their food production and supplies of processed foods.
The announcement comes shortly after the Scientific Advisory Committee on Nutrition's (SACN) report on children's salt intake and adult high blood pressure in the UK.
Food Standards Agency chair Sir John Krebs and Minister for Public Health Hazel Blears have written to public sector bodies asking those with a particular responsibility for feeding children and older people to take into account the advice on salt intake levels issued by the Agency on 15 May 2003, including new maximum salt levels for children.
Organisations contacted include social services, local education authorities, the NHS and HM Prison Services.
Sir John Krebs said: "Killer diseases such as heart disease and stroke could be reduced if people eat less salt. But 75 per cent of the salt we eat comes from processed food, so many people cannot easily reduce the amount they consume.
"We're urging industry to reduce the amount of salt in their products. Those who cater for people in schools, hospitals, prisons, and other public sector bodies could also significantly help by asking suppliers to reduce the amount of salt they use."
High salt intake is linked to high blood pressure, which increases the risk of heart disease. People with high blood pressure are thought to be three times more likely to develop heart disease and stroke, and twice as likely to die from these diseases than are those with normal levels.
High blood pressure contributes to more than 170,000 deaths per year in England alone. Of these, stroke causes about 50,000 deaths as well as substantial illness and disability every year, reports the FSA.
Currently, adults consume about 9 grams of salt a day. The FSA believes that reducing consumption by one-third, to 6 grams a day, would improve public health significantly by reducing average population blood pressure levels.
Average consumption of salt by children aged four to 14 is more than 5 grams a day. The SACN, which advises the Food Standards Agency and UK health departments, has published new targets for reducing children's salt consumption in its recent report.
Recommendations are made on the maximum levels of salt that should be consumed each day by children, according to their age. The new advice recommends children aged up to six months should eat less than 1 gram per day; at seven to 12 months, 1 gram per day and at one to three years, 2 grams per day. The amount continues to increase steadily - for children of four to six years, a limit of 3 grams per day, at seven to 10 years, 5 grams per day and 11-14 years, 6 grams per day.
The levels of current average intake for children of four and above are almost certainly higher than these targets, says the FSA, adding that children's salt consumption is relatively higher than that of adults for their weight.
Parents are thus being advised to cut the levels of salt they use, including salt added during cooking and at the table. As about three-quarters of the salt we eat is from processed food, the FSA highlights the importance for parents of checking the salt content on food labels when buying for their children.
Sir John said: "There are important health benefits from reducing salt intake, and we have today set new guidelines for children's salt intake on the basis of the best scientific evidence. While consumers can add less salt at the table and in cooking, they cannot change the amounts of salt in processed foods, which make up, by far, the highest proportion of our salt intake.
"This is the responsibility of the food industry. We are urging all food manufacturers and retailers to set targets for reductions in levels of salt in all processed foods."
The Agency held a consultation meeting with health and consumer organisations last week to discuss the best way forward for reducing salt intake across the population. The views expressed at the meeting are to be included in a paper to be put to the FSA Board at their meeting on 12 June in Londonderry, Northern Ireland.
