Food firms agree to cut salt levels

Food companies are to cut back the amount of salt they add to their produce in a bid to protect against heart disease and strokes.

With high salt diets blamed for 41% of deaths from cardiovascular disease, the Food Safety Authority of Ireland has secured a deal with manufacturers to bring levels down.

Dr Wayne Anderson, chief specialist in food science at the FSAI, warned Irish people were at a high risk of strokes and heart disease due to their diets.

“One teaspoon less of salt a day per person would have a favourable influence on public health. Salt has a role in the diet, but consumption levels are simply too high and currently pose health threats,” Dr Anderson said.

“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.”

A range of food companies and industry bodies have agreed to the cuts and many companies have already agreed to clearly label the salt levels.

The FSAI insisted gradual and sustained reductions were needed given that 65-70% of daily salt intake is provided through manufactured foods.

The health body said 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 the FSAI said this figure needs to be reduced to 6 grams per day.

Under the agreement, bread will contain 10% less salt along with soups and sauces, Breakfast cereals will have almost one third less salt, while snacks could see a change of up to one quarter by the end of next year.

Dr Anderson said two food groups, meat/fish and bread, accounted for more than 50% of salt intake from food. She said the FSAI concentrated heavily on seeking concrete reduction proposals from these producers.

“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,” she said.

“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.”

Major retailers have agreed to take steps to cut back the amount of salt used in production, but the FSAI said they would also target chefs and caterers to reduce the amount they use.