Heart group tackles salt reduction

A global study has highlighted significant differences in the salt levels in food brands around the world.

The study by World Action on Salt and Health – WASH – involved over 260 products from key food manufacturers and fast food companies.

In some cases, food products contained twice the salt content compared to equivalent products in other countries.

Eating too much salt has strong links with high blood pressure, which is a major risk factor for heart disease and stroke. New Zealanders’ salt intake is in excess of twice the recommended level, with around 80 percent of our intake coming from processed foods.

Heart Foundation medical director Norman Sharpe says research shows small cuts in salt in a step-wise fashion can be done with consumers not noticing a change.

The World Health Organisation recommends population-wide salt reduction initiatives and says interaction with food manufacturers is a key success factor, he says. Some New Zealand food companies are already engaged in salt reduction.

The Heart Foundation Project Target 450 for reducing sodium in bread is an example of a successful collaboration with leading manufacturers, he says. The project won the supreme award at last year’s NZ Health Innovation Awards.

As a result of the project, up to 150 tonnes of salt will be removed annually from the New Zealand bread supply.

Breakfast cereals and processed meats are next on the list for the Foundation.

- © Fairfax NZ News