'More progress needed on salt reduction'

Technical barriers may be preventing some companies from making further reductions in the salt ../../content of their products, the Food Safety Authority of Ireland (FSAI) said today.

The FSAI was commenting on the progress of its voluntary programme aimed at getting companies to reduce salt levels on the Irish diet.

It said that while the food industry had made significant progress in reducing salt in processed foods, some companies were facing technical barriers before they could introduce further salt reductions.

"Product issues which would impact on product formulation and the products' attractiveness for consumer palates are significant obstacles,' the FSAI said.

According to Prof Alan Reilly, Chief Executive of the FSAI, up to 80% of dietary salt can come from processed foods, with the remainder from discretionary sources (salt added in cooking and at the table), and naturally occurring sodium in foods.

He said the figures on the average person's intake of salt are alarming.

"On average, the Irish adult consumes 9.56 grams of salt per day, which adds up to 3.5 kilograms of salt in one year alone. The recommended daily allowance for salt in adults is four grams per day, which would be 1.5 kilos per year per adult."

Prof Reilly said the FSAI would like to see more food businesses getting involved and recommitting themselves to the salt reduction programme.

He said while progress had been made in the industry, as businesses have had to tighten their belts in the past year, commitment to the programme had waned.

The FSAI said today that the national salt target intake of 6g or one teaspoon per day hgad been extended to 2012, as part of an EU-wide programme

[Posted: Thu 03/09/2009]