Cutting salt could save 900 lives

AROUND 900 deaths from strokes and heart attacks could be prevented each year if people reduced their daily salt intake by half a teaspoon, health experts said yesterday.

Many people are eating nearly twice the level of salt their body needs and raising their blood pressure as a result.

The Irish Heart Foundation (IHF) said reducing salt consumption was the key aim of National Heart Week, which begins on Saturday.

IHF president Will Fennell said: “I think people need to be aware of it. A big player now in Ireland is the forecourt breakfast on the way to work. It’s high in salt and generally not the best type of food.”

Around 80% of people’s salt intake comes from processed foods or restaurant food. Just 10-15% is added at home and the remaining 5% occurs naturally in food.

Mr Fennell said food companies were beginning to introduce better salt labelling and supermarkets were lowering the salt content in own-brand products. “The message is being listened to. We are meeting with the industry next week to discuss it,” he said.

However, he acknowledged the industry had a strong commercial interest in maintaining salt levels because it was a cheap way of keeping food fresh.

Some foods, such as cuppa soups, tinned soups, baked beans and pork sausages, can provide two-thirds of a person’s daily salt allowance of six grams (one teaspoon) in just one portion. Some cereals and bacon cuts have the same level of salt as sea water. Foods such as fresh fruit, potatoes and plain pasta contain very little salt.

The IHF said it was concerned by a survey of 620 secondary students by the IHF found 55% were unaware people aged over 14 should eat no more than six grams of salt a day.

But Mr Farrell said the initiative shown by some students was encouraging, and cited those in Larkin Community College in Sean McDermott Street in Dublin who attended the launch. “They are opting for fruit, bananas and apples at lunchtime. There are no crisps and no soft drinks,” he said.

Salt: the facts

Sodium is an essential nutrient, but too much can raise blood pressure.

Adults should try to eat no more than 6g salt (2.5g sodium) each day.

On average, we eat 9-10g of salt (about 3.7g sodium) a day.

Children aged seven to 14 years should eat 4g. One to six-year-olds should eat 2 grams.

Foods high in salt include cornflakes (40g), bread (30g), crisps (25g) and ketchup (5g).

A survey found 62% of adults and 55% of young people do not know how much salt they should consume.

Tips to cut intake:

Reduce salt in cooking and at the table.

Use other seasonings, such as pepper, herbs, spices, garlic or lemon juice.

Eat more fresh vegetables and home-cooked meals.