Download Towards Lowering Salt In Processed Foods

Salt: Hard to Shake
Clarion Hotel, Cork - November 4th 2010
Towards Lowering Salt in
Processed Foods
Dr. Wayne Anderson
Director Food Science & Standards
Dr Karl McDonald
Senior Technical Executive
© FSAI
Major Sources of Salt in the Diet a
In Japan & China salt &
soy sauce added in the
home are the largest
sources
5% - 10%
5% - 10%
10%- 15%
70% - 80%
Particularly in
Europe, N. America
& Australia
From Processed Food
Naturally Occuring
Added During Cooking
Added at the Table
a All values are approximate and adapted from:
Mattes, R.D. & Donnelly, D. (1991). J Am Coll Nutr., 10(4), 383-393
James, et al. (1987). Lancet, 329 (8530), 426– 429
Morgan et al., (2008). SLÁN 2007- Survey of Lifestyle, Attitudes & Nutrition in Ireland. DoHC
© FSAI
Sources of Sodium in Processed Foods in the EU
Authorised Food Additives
Sodium acetates
Sodium ascorbate
Sodium lactate
Sodium citrates
Sodium tartrates
Sodium potassium tartrate
Sodium malates
Sodium alginate
Sodium carboxy methyl cellulose
Sodium salts of fatty acids
Sodium carbonates
Sodium sulphates
Sodium hydroxide
Sodium gluconate
Sodium salt of glycerine
Starch sodium octenyl succinate
Sodium benzoates
Sodium sulphite
Sodium tetra borate
Sodium nitrite
Sodium nitrate
Sodium proprionate
Sodium erythorbate
Sodium phosphates
Monosodium glutamate
Disodium guanylate
Disodium inosinate
Disodium 5'-ribonucleotides
Sodium adipate
Calcium disodium EDTA
Sodium steraroyl-2-lactylate
Aluminium sodium sulphate
Sodium aluminium phosphate
Sodium ferrocyanide
Sodium aluminium silicate
Sodium salts of cyclamic acid
Sodium salts of saccharin
Other Permitted Sodium
Containing Compounds
Sodium bicarbonate
Sodium carbonate
Sodium chloride (Table Salt)
Sodium salts of orthophosphoric acid
Sodium iodide
Sodium iodate
Sodium selenate
Sodium hydrogen selenite
Sodium selenite
Sodium molybdate
Sodium fluoride
Sodium monofluorophosphate
Sodium borate
Ferric sodium diphosphate
Sodium-L-ascorbate
Riboflavin 5′-phosphate sodium
D-pantothenate sodium
© FSAI
Examples of the Effect of Processing on Sodium Content of Food
Food Type a
Sodium Content (mg/100g)
Beef
Roasted Top Side
Canned Corn Beef
48
950
Tuna
Raw
Canned in Brine (Drained)
46
320
Peanuts
Plain
Dry Roasted
2
789
Chips
Homemade (Fried in Blended Oil)
11
Frozen Oven (Baked)
53
a
Adapted from McCance & Widdowson‘s – The Composition of Foods
© FSAI
Major Sources of Salt from Processed Food
Ireland a
(%)
United
Kingdom b
(%)
United
States c
(%)
Cereal Products
(e.g. Bread)
35
38
27
Processed Meats
(e.g. Cooked Ham)
21
21
21
Soups & Sauces
7
13
8
Processed Vegetables
4
9
7
Dairy Products
9
5
7
Processed Food
Category
Adapted from: a FSAI (2005); b SACN (2003); c Engström et al. (1997)
Also see: http://ec.europa.eu/health/nutrition_physical_activity/docs/ev20091021_salovaara_en.pdf
© FSAI
General Approaches to Salt Reduction
Reducing Peoples’ Expectations of the Saltiness of Foods
Reduce salt levels gradually in processed food
Adjust consumers palates to accept less salty products
Accurately inform consumers e.g. clear nutritional labelling
Public health campaigns e.g. health implications of high salt diets, using less salt
in cooking, at the table purchasing lower salt foods
Reducing the Salt Content of Processed Foods
Voluntary targets e.g. FSAI, FSA-UK and United States (NYC Dept of Health)
EU Legislation e.g. Nutritional Health Claims
National Legislation e.g. salt in bread (Belgium, Portugal & the Netherlands)
Standardisation of the salt content of similar products in different countries
Salt substitution e.g. potassium chloride, herbs etc
Salt taste enhancement e.g. smaller quantity of salt plus an inorganic acid other
than sodium chloride to give same effect
Salt taste enhancement e.g. perception of salt is affected by crystal shape & size
Development of new Processing Technologies to reduce salt
© FSAI
The FSAI Approach to Salt Reduction
To work with the food industry (manufacturers, retailers,
caterers, etc) on a voluntary basis to achieve gradual, sustained
and universal reductions in the salt content of processed and
prepared foods
Key Components:
Identify food groups with most effect on sodium intake
Negotiate industry commitments in key categories of food
Publish annual self reported progress and future commitments
Monitor salt content of key categories of food and publish salt
reduction progress demonstrated by monitoring
 Model total salt intake in the population and from key categories of
foods
 Salt Reduction Advisory Group to advise FSAI
 Salt Reduction Programme to run till 2012




© FSAI
Negotiating Industry Commitments
Manufacturers
Sectoral Trade Bodies
Retailers
Catering
wholesalers
Food Service
FBOs
Trade bodies
Retail
Forum
Food Service
Forum
FSAI
© FSAI
Current Participants in FSAI Programme (n=58)
25
20
Number
15
10
5
0
Manufacturer
Catering Group
Representative
Food Service
Retail Symbol
Body
Supplier
Group
Retail Multiple
© FSAI
Example: Is Industry Concerned about Salt?
120
Number of
Patents
100
80
60
40
20
0
Adapted from: Toldrá & Barat (2009). Recent Patents on Food, Nutrition &
Agriculture, 1, 80-86
© FSAI
Conclusions
The FSAI 2010 target of 6g salt per/day will not be achieved
Perhaps by 2012 if • Investment of public money for public health awareness of salt
• Investment in research to remove technical barriers
• Greater involvement of the food industry in salt reduction
• Changes in consumers behaviour & consumption patterns
• Investment in clinical evaluation of salt intake
• Coordinated approach across Europe especially in Ireland and UK
© FSAI
Salt Information:
http://www.fsai.ie/science_and_health/salt_and_health.html
© FSAI