Warning over dangers of excess salt

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 today.

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

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

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 that supermarkets were lowering the salt content in their own-brand products.

“The message is being listened to. We are having a breakfast meeting with the industry next week in a joint effort to discuss it.”

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 – 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 seawater. But other foods such as fresh fruit, potatoes and plain pasta contain very little salt.

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.

The IHF said it was concerned about the 35% of students who showed no awareness of the need to reduce salt consumption and that 67% were not concerned about their salt intake.

But Mr Farell said there were encouraging signs, such as the children at 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. It’s remarkable to see the way is being led by a community college in the inner city.”

The IHF advised people to eat more home cooked meals and fresh fruit, use alternative flavourings and reduce the amount of salt added at the table.

The Irish Heart Foundation’s booklet on reducing salt consumption is available at www.irishheart.ie.