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Salt reduction in food: slow progress and cautious targets

21 March 2006

Commenting on new salt reduction targets for the food industry published by the Food Standards Agency today (21 March) [1], Paul Lincoln, chief executive of the National Heart Forum (NHF) said that the food industry is not making fast enough progress in reducing salt levels. "The analysis by the Food Standards Agency reveals that some in the food industry are making solid progress but many others are moving at the pace of Sid the Slug," he said [2].

The FSA has announced it will review progress in many of the slow-to-change food categories in 2008, but the NHF believes this leaves little time to address laggards within the food industry by 2010.

The NHF believes the FSA's new voluntary targets for salt reductions need to be more challenging in many category sectors of the food industry if there is to be any chance of achieving the target of a maximum intake of 6 grams a day for adults by 2010 [3]. "The problem is that these targets are voluntary. Some companies have demonstrated that it is possible to make significant and rapid reductions. However, without the threat of any sanctions or penalties, some sectors are clearly unwilling to press ahead with healthy reformulations," said Lincoln.

With salt levels remaining high in many processed foods, it is particularly important that the FSA's multiple traffic light labelling scheme is implemented across the industry to properly and easily inform consumers about the hidden salt in food. We hope those retailers and food producers which have not yet adopted the FSA front-of-pack scheme will rapidly review their position.

The NHF is also very concerned that the targets do not properly take account of the lower salt limits recommended for children - 3g a day or less for children aged 4 to 6 years old. This is particularly concerning given that many sectors of the food industry producing foods frequently consumed by children are among those making slow progress. These include foods such as savoury snacks, crisps, pizzas, bread, meat products, processed cheese and biscuits.

According to Lincoln, the FSA need to independently and transparently monitor the food industry to ensure that the salt targets are adhered to. They should not only praise those companies making good progress, but name and shame those which are not.

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Notes to editors

  1. Salt in the diet is linked with raised blood pressure. People with high blood pressure are three times more likely to develop heart disease and stroke, and twice as likely to die from these diseases.
  2. Reducing salt in the diet is an important measure to reduce the risk of raised blood pressure. Around 75% of salt in the diet is added to food during processing, not at the table.

References

  1. FSA press release 2006/0639 21 March 2006.
  2. Sid the Slug featured in the FSA salt awareness campaign. 
  3. Scientific Advisory Committee on Nutrition. 2003. Salt and Health. The Stationery Office.