Strategies to Reduce Sodium Intake in the United States (2010) / Chapter Skim
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Appendix C: International Efforts to Reduce Sodium Consumption
Appendix C: International Efforts to Reduce Sodium Consumption
Pages 357-404
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From page 357... ...
A World Health Report, published by the World Health Organization (WHO) in 2002, concluded that implementing salt reduction strategies population-wide would be the most cost-effective way to lower the risks associated with cardiovascular disease (WHO, 2002)
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From page 358... ...
. The strategy employed by the group is multistaged and based on a three-pronged approach (education, voluntary reduction of sodium levels [in processed foods and foods sold by foodservice operations]
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The first monitoring report is due in 2010. FINLAND Finland's National Nutrition Council first initiated a salt reduction campaign in the late 1970s, when salt intake was estimated to be approximately 12 g/d (4,800 mg/d sodium)
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A study conducted between 1997 and 1999, using FINRISK surveys, estimated that 21 percent of sodium intake in households came from table salt (down from 30 percent in 1980) and about 70 percent came from processed foods (Reinivuo et al., 2006)
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The next phase of action included ensuring a more healthful food supply and involving the food industry. One way of achieving this was to engage the food industry in formal commitments to improve the nutritional composition and quality of existing food products and to develop new products with higher nutritional standards, particularly in the areas of salt, sugar, and fat.
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The Salt Reduction Programme's objectives included the goal of raising the food industry's awareness about salt and health issues, working with manufacturers to gradually reduce the salt content of foods, and working on voluntary universal labeling of salt in packaged foods.6 The long-term goal of the program was to "reduce the average population intake of salt from 10 g/d to 6 g/d (from 4,000 to 2,400 mg/d sodium) by 2010 through partnership with the food industry and State bodies charged with communicating the salt and health message to consumers."7 Further, in a 2005 report entitled "Salt and Health: Review of the Scientific Evidence and Recommendation for Public Policy in Ireland," subcommittees of the FSAI concluded that there was a scientific link between salt consumption and high blood pressure and that reducing the average in 5 Available online: http://www.worldactiononsalt.com/action/france.doc (accessed October 26, 2009)
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. To track progress, the FSAI chronicles salt reduction commitments by food manufacturers, retailers, foodservice suppliers, and caterers on its website.8 At present, 63 companies and trade associations have registered with the FSAI's Salt Reduction Programme.
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FSA consulted with the public and stakeholders to develop the final, voluntary salt targets for 2010, which were published in March 2006.12 Eighty-five processed food categories including bread, bacon, breakfast cereals, and cheese were included among the target foods. FSA reported that it aimed to set challenging levels that would have a meaningful impact on consumer salt intake, while being mindful of food safety and technical issues and acknowledging that major processing changes would be necessary for certain foods to meet the targets.13 FSA reports that all sectors of the food industry have responded posi 9 Available online: http://www.food.gov.uk/consultations/ukwideconsults/2008/saltreduction targets (accessed October 5, 2009)
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From page 365... ...
for foods that had already achieved the target or were close to doing so. The revised 2012 targets reflect the progress made thus far and are considered by FSA to serve as a continued challenge to industry to achieve salt levels that will help attain population salt intake of 6 g.16 In March 2010, the agency published documents listing commitments from a range of retailers, manufacturers, trade associations, and caterers highlighting progress made on salt reduction; these documents will be updated regularly to show progress.17 14 Ibid.
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. Voluntary Front-of-Package Nutrition Labeling During the implementation of the salt reduction campaign, there have also been efforts to improve nutrition labeling for packaged foods.
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. Impact of the Salt Reduction Program Thus far, FSA has reported decreases in the average daily salt consumption of the UK population.
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The 2011 review will look for "continuing trends of gradual salt reductions in foods and progress across the whole industry in a way that maintains consumer acceptability as people's palates adjust to less salty foods."24 FSA will also examine the costs involved with the program. REFERENCES British Heart Foundation.
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2006. Sodium in the Finnish diet: II Trends in dietary sodium intake and comparison between intake and 24-h excretion of sodium.
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Many companies have Designation of Origin" however met or exceeded the current target and traditional specialty for cured meats and the Agency expects guaranteed products, industry to aim for the lowest level possible e.g., Parma ham. Also whilst maintaining product safety.
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550 mg sodium 450 mg sodium Includes all delicatessen (maximum) (maximum)
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lamb, chicken, turkey, We expect industry to aim for the lowest etc. Also includes possible levels whilst maintaining food safety.
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1.6.1 Standard fresh and 1.0 g salt or 400 mg 0.75 g salt or The Agency recognizes that sodium plays a frozen burgers and sodium (maximum) 300 mg sodium role in binding in thick burgers.
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These products require (maximum) higher levels of salt than canned products for food safety and technological reasons.
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The Agency will sundried tomatoes, etc., continue to work closely with the bread see category 2.2) sector to ensure that salt reductions are made as quickly as is practicable as bread contributes around one-fifth of sodium to dietary intake and it is important to maintain and improve on reductions in this area.
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Buns have now been moved to this category with the exception of iced finger buns as these can achieve lower levels and are included in the category for Cakes (12.1)
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3. BREAKFAST CEREALS 3.1 Breakfast cereals 0.8 g salt or 300 mg 0.68 g salt or Includes all breakfast sodium (average)
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The Agency will be looking further into the technical issues associated with salt reduction in these products and the issues raised in consultation responses. We will be funding research in this area and will review progress in 2010.
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sodium (maximum) 220 mg sodium salt reduction.
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600 mg sodium used in the food industry to manufacture Includes mozzarella (average p) pizzas, ready meals, etc.
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In addition the types of packaging used will have an impact on the levels of salt reduction that can be achieved for example cheese slices packaged slice on slice may not be able to reach the same levels as those hot filled into individual packages. The Agency is aware that there is significant research in this are and will review progress in 2012.
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670 mg sodium microbial growth in this product which may "standard" salted (average p) also be subject to a considerable amount butters of cross contamination in the home.
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We will therefore review progress in both 2010 and 2012. 7.2 Baked beans and 1.0 g salt or 400 mg 0.75 g salt or canned pasta with sodium (maximum)
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The Agency also recognizes that the and Indian meal centers maximum target will be challenging for without accompaniment some specific products and some ranges of (potato, rice, noodles, etc.) ready meals.
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8.4 Italian/Traditional/other -- 0.8 g salt or 300 mg meal centers sodium (average) Includes all Italian, traditional, and other ready meals without accompaniment (potato, rice, noodles, etc.)
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(maximum) looking at the feasibility of this target for dried soup and we will review progress in 9.2 "Wet" soups 0.6 g salt or 250 mg 2010.
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(maximum) Predict further progress on salt reduction is difficult over the next 4 years, but the revised targets have been set at levels that should be achievable in that time frame.
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mg sodium (average) 850 mg sodium achieving this target under close review All crisps, snacks, etc.
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aware that there is a wide range of products Includes all fruit pies in this category and that the target may be and other desserts made more challenging for some products such as with shortcrust and treacle tart. However, the target is already choux pastry, e.g., apple being met by many products on the market pie, tarte au citron, tarte and we will review progress again in 2010 au chocolate, treacle and 2012.
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BOUGHT SANDWICHES 13.1 With high salt fillings 1.3 g salt or 500 mg 1.0 g salt or The average set is a range average, which Includes sandwiches sodium (average) 400 mg sodium means it applies across the product range where the filling includes (average r)
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issues raised. We will Includes all oil and 1,000 mg sodium 700 mg sodium review progress in view of these comments in vinegar based dressings.
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600 mg sodium Includes thick cooking (average r) , sauces intended to 2.0 g salt or be used in smaller 800 mg sodium quantities, e.g., pesto, (maximum)
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. We are aware that some bagged cream crackers, 2.0 g salt or snacks have higher salt contents than their oatcakes, water biscuits, 800 mg sodium larger packeted equivalents because of the breadsticks, melba toast, (maximum)
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and not as sold. Excludes stuffed pasta and pasta ready meals (see category 8)
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ambient and dried 250 mg sodium products, as consumed (maximum) (made up according to manufacturers instructions, where appropriate)
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200 mg sodium Includes dehydrated (maximum) dessert mixes (made up according to manufacturers instructions)
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20.3 Sponge-based processed 1.0 g salt or 400 mg 0.5 g salt or puddings sodium (maximum) 200 mg sodium Includes jam roly- (average)
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. 23.2 Canned salmon 1.2 g salt or 470 mg 0.93 g salt or The Agency recognizes that the salt levels in Includes all standard sodium (average)
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180 mg sodium Includes these products (maximum) only.
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, canned vegetables (category 24) , ready meals and meal centers (category 8)
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mg sodium (average) 195 mg sodium Includes all other 0.88 g salt or (average r)
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28. TAKEAWAY, MEAT BASED 28.1 Take away, meat based 0.6 g salt or 250 mg 0.63 g salt or The targets for takeaway foods have been Includes curries, Chinese sodium (maximum)
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SOURCE: Food Standards Agency. Available online: http://www.food.gov.uk/healthiereating/salt/saltreduction (accessed October 14, 2009)
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