Call for Government to set limits for salt

Stroke Foundation calls for Government to set limits for salt in processed foods

The New Zealand Stroke Foundation is calling on the Government to set mandatory sodium levels in processed foods. The call comes after a US Institute of Medicine report found the current levels of sodium in the American food supply—added by food manufacturers, food-service operators, and restaurants—were far too high.

The Institute is calling on the American Food and Drug Administration (FDA) to set a legal limit on the amount of salt that can be added into food items, and the Stroke Foundation says a similar move here would save lives.

Stroke Foundation CEO, Mark Vivian says a mandatory reduction in salt in processed foods could make a huge difference to the health of New Zealanders.

“Too much sodium raises blood pressure, which greatly increases the risk of stroke and heart attack. This report demonstrates just how important it is to reduce sodium intake, and the Stroke Foundation believes the report’s recommendations for mandatory national sodium standards make a lot of sense.

He says most New Zealanders consume an average of 9 grams of salt a day, which is about 3.6 grams of sodium.

“This intake needs to be reduced by at least 50 per cent to meet recommendations from the World Health Organization.

“Most salt comes from processed foods, breads and canned goods. Just one cup of canned soup can contain more than 50 percent of your recommended sodium daily intake.”

For the average New Zealander most sodium intake comes in hidden forms, through processed or manufactured foods – with only about 15 percent added by way of home cooking or salt shakers.

Mr Vivian says this makes it difficult for us to reduce our salt intake, without support from the food industry – or mandatory standards.

“While many major food manufacturers are taking voluntary steps to reduce the salt level in food products, more needs to be done. Setting legally enforceable salt standards in processed food would ensure manufacturers are accountable for their actions.”

Foods in New Zealand that contribute a large amount of sodium include bread, butter, cheese, biscuits, canned fish, processed meats, some breakfast cereals, most take-away food, most sauces and most canned or processed food.

ENDS

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