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... lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research ... speaking ahead of a united nations high level meeting on non-communicable diseases, professor francesco cappuccio from warwick medical school argued that a reduction of 3grams salt intake per day would prevent up to 8,000 stroke deaths and up to 12,000 coronary heart disease deaths per year in the uk ... industry focus the world health organisation (who) has set a global goal to reduce dietary salt intake to less than 5grams per person per by 2025, however salt intake in many countries is currently around double the target level ... cappuccio said that the question is not whether to reduce salt intake, but how to do so effectively ... he noted that changing personal behaviour and choice alone is not an effective or realistic option when the majority of salt is added to food before it is sold and the commercial addition of salt to food is becoming a global trend

... commentary in the lancet, along with a new analysis of the data, has slammed the recent cochrane review that claimed salt reduction had no effect on strokes or heart attacks ... reducing salt intake can lead to 'a significant reduction in cardiovascular events' according to the re-analysis of the cochrane data ... the re-analysis of the same data in the cochrane review, published in the lancet, finds a significant reduction in cardiovascular events, including a 20 per cent fall in the risk of stroke and heart attack from a reduction of 2 grams of salt per day ... the review, from dr rod taylor and colleagues (reported by foodnavigator here ), stated that “cutting down on the amount of salt has no clear benefits in terms of likelihood of dying or experiencing cardiovascular disease,” whilst a press release sent by the cochrane library the statement: “cutting down on salt does not reduce your chance of dying” ... “contrary to the claims by taylor and colleagues and many press headlines, these new results, along with all the other evidence, clearly demonstrate that a reduction in the whole of the uk population and worldwide, is immensely important,” said professor graham macgregor of the wolfson institute, and chairman of world action on salt and health (wash), one of the authors of the re-analysis ... evidence professor francesco cappuccio, head of the world health organization collaborating centre for nutrition at the university of warwick said that the benefits of salt reduction are “clear and consistent ... ” “the findings from the cochrane review do not indicate that salt reduction does not reduce hypertension and cardiovascular disease

... the national heart foundation of australia yesterday announced that it has been asked by the gillard government to help set targets for salt and saturated fat reduction in sauces ... “foods will be improved by key companies reaching agreed targets and timelines for reducing salt and saturated fat in the foods we eat ... “diets high in salt and saturated fat can lead to high blood pressure and high blood cholesterol both risk factors for heart disease, which is australia’s number one killer ... as part of the food and health dialogue, australian food companies have recently agreed to reduce the salt in pasta sauces, indian-style sauces and other simmer sauces by 15% by 2014 ... “but with sauces providing up to 70% of your day’s sodium in just one meal, this popular and simple option can easily lead to salt overload ... that’s why it’s so important that gradual salt reduction is phased in right across the category ... ” food companies participating in the dialogue will provide the government with annual reports of sales data and product composition to enable ongoing monitoring of progress towards the commitments and reporting of the actual amount (tonnes) of salt and saturated fat removed from our foods each year ... “in britain the overall amount of salt consumed by adults has fallen by approximately 10%, a reduction that experts have found could save more than 6,000 lives a year ... companies in the dialogue recognise that salt is widely used across the food supply and are committed to reducing australian salt intakes ... ” “some companies have been reducing the salt and saturated fat content of some of their products for years through reformulation ... “the heart foundation has seen the dramatic improvements that are possible to the foods we eat through its work with the tick program and participating food companies reducing the salt, saturated and trans fat and energy and increasing the amount of fibre, wholegrain, fruit and vegetable content

... moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new cochrane review ... there is not yet enough evidence to show that reducing salt intake reduces the incidence of heart disease ... the systematic review published by the cochrane library set out to assess whether advice to cut salt intakes altered the risk of death or cardiovascular disease ... the authors, led by professor rod taylor from peninsula college of medicine and dentistry in the uk, found no strong evidence to support the idea that salt reduction reduces cardiovascular disease or all-cause mortality in people with normal or raised blood pressure ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months … [however] there was not enough information to understand the effect of these changes in salt intake on deaths or cardiovascular disease,” said the authors ... consensus action on salt and health (cash) campaign director katharine jenner, told foodnavigator that it is “very disappointing” to see the message from the review indicates that salt reduction may not be beneficial ... “this is a completely inappropriate conclusion, given the strong evidence and the overwhelming public health consensus that salt raises blood pressure which leads to cardiovascular disease,” said jenner ... salt reduction taylor and colleagues noted that there is lots of evidence to suggest that reducing dietary salt intake reduces blood pressure ... “the relationship of salt intake to blood pressure is the basis for the belief that restriction in dietary sodium intake will prevent blood pressure related cardiovascular events,” they added ... as a result, current public health recommendations in many countries are to reduce salt intake by about half, to around five grams per day ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months,” said taylor

... european salt trade body eusalt admits the “battle is lost” to prevent mandatory eu-wide salt labelling on food products after guideline dietary allowance (gda) measures were approved as expected in a european parliament vote this afternoon ... salt or sodium? the eu is backing salt labelling the group’s managing director wouter lox told foodnavigator its opposition to the proposal was based on avoiding consumer confusion over salt and sodium-containing products – with sodium-containing products to be forced to label themselves as containing salt where none may have been added ... “the ballet has been lost but we must continue to lobby for change,” lox said, noting its proposal for dual sodium-salt labelling was tabled at a european commission committee meeting but rejected by the european council as the group failed to enlist the support of consumer groups and regulators ... in fact, substituting the mention of sodium (as it actually is) by the salt content will lead to absurd labelling ... dairy products such as milk and yoghurt will now have to indicate that they contain salt (when they might actually contain sodium, but no sodium chloride, i ... salt) ... ” lox said the labelling measure erroneously focused consumer attention on particular nutrients and their replacement, something he said had failed in countries like scotland where salt reduction had not lowered despite a similar initiative

... despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake ... the food standards agency in scotland (fsas) has published research indicating that there has been no significant change in the amount of salt consumed by people in scotland since 2006 ... yet it was in 2006 that the food standards agency introduced voluntary salt reductions for industry across 85 categories of food, with a target of 2010 ... it then went on to set tougher revised goals for 2012, reducing again the target average or maximum amount of salt for particular foods ... now attention seems to be shifting from food products to consumers eating out as the fsas said: “given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home ... ” she added that the fsas was working with caterers and extending its salt reduction drive, with further consumer engagement

... the food standards agency in scotland (fsas) has published research indicating no significant change in the amount of salt consumed by people in scotland since 2006 ... eating too much salt is a significant risk factor in developing high blood pressure ... the results of this survey are similar to a previous survey carried out in scotland in 2006, which suggests no significant change to salt intakes ... seventy-five per cent of the salt we eat is already in every day foods such as bread, meat products and cereals, and convenience foods like pizza, ready meals, savoury snacks and cakes and pastries, so work carried out by the food industry to reformulate their products to reduce the salt content is very important ... in 2006 the food standards agency introduced voluntary salt reductions for industry across 85 categories of food, for achievement by 2010 ... bread is a major source of salt in the diet and to assist craft bakers to reduce the salt content of bread, the fsa, in collaboration with stakeholders have produced a new online calculator to help bakers to reduce the amount of salt in bread (see link below) ... to date, the food industry in scotland has made real efforts to reduce the salt levels in many products ... for example: macphie of glenbervie use 100 tonnes per year less salt which equates to an 18% reductionbaxters have reduced the average salt content of their soup by approximately 50% since 2001, equating to 190 tonnes of salt per yearnairns have made a 56% reduction in the salt content of their oatcakes since 2003 the scottish government are also committed to improving the scottish diet through product reformulation and is collaborating with key partners in scotland, including the fsa, to support industry to reduce salt, fat and sugar in their products ... in addition, scottish enterprise is funding a food and health innovation service for scotland that will provide advice to companies on how to reduce salt, fat and sugar ... given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home

... savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from unilever scientists ... the research, published in journal of food science, reports that a combination of potassium chloride based salt replacer and savoury aromas could compensate for a 30 per cent reduction in sodium without significantly changing flavour profiles ... it is proposed as one element in a wider toolbox for reducing salt in food products ... “this study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savoury aroma,” said the unilever scientists, led by dr max batenburg of unilever r&d vlaardingen ... “the extra aroma was also found to ameliorate the off-flavour of potassium-based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavour profile intact,” they said ... batenburg and his colleagues said that with the food industry under high pressure to significantly reduce the salt levels in their products, the new findings could help formulators to reach reduction targets without affecting product quality ... salt reduction according to the world health organisation, the current sodium chloride daily intake in western countries ranges between 9 and 12 grams per day (and has been reported to be as high as 16 grams per day in the usa) ... “approximately 75% of the salt consumed is derived from processed foods, and hence, the food industry is urged by national authorities and intergovernmental bodies to reduce the sodium levels in their products,” said the authors ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products

... the george institute for global health has called on the government to take tougher action on reformulating products to reduce salt, in an effort to reduce hypertension (or high blood pressure) - a condition caused mostly by salt, which kills large numbers of australians each year through strokes, heart attacks and heart failure ... the uk, us and canada are far ahead of australia in salt reduction, having set targets for 80 food categories, compared to australia’s 9 ... the uk has already posted a reduction in national salt intake, saving thousands of lives each year ... new research, to be published in the journal of hypertension, shows 32 countries now have national programs to reduce population salt intake ... central to the success of these programs is the establishment of targets for the maximum amount of salt in different foods ... “there is a huge body of evidence showing that salt is the main cause of high blood pressure which kills thousands of people each year - mostly through premature strokes, heart attacks and heart failure ... the new research shows how countries around the world are responding to this evidence by implementing national salt reduction programs ... “some food companies in australia have been reducing salt levels, but the government urgently needs to take tougher action to ensure faster progress ... that’s why the george institute announced 85 new salt targets for foods to give industry the direction they’ve been asking for ... we’ll be working closely with companies to help them reduce salt in line with these interim targets in support of ongoing food and health dialogue discussions ... salty diets increase the risk of developing high blood pressure and reducing population salt intakes is a very cost effective strategy for reducing blood pressure levels, with huge benefits for public health

... learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods ... the new review, published in the journal of hypertension , identifies key characteristics from a number of salt reduction initiatives, including the need for industry involvement and central organisation ... they noted that that the uk “provides a good example of how voluntary programmes can function,” whilst claiming that good examples of ‘effective legislation’ are those for bread in portugal, “and the requirement for high salt warnings on salty foods in finland ... ” salt reduction excessive intake of dietary sodium is strongly linked to hypertension, a risk factor for the development of cardiovascular disease and stroke ... in recent years, these health concerns have led to a industry investing heavily in salt reduction strategies ... “it is now widely accepted that reducing salt consumption will lead to lower blood pressure levels resulting in significant health benefits, and centrally implemented national salt reduction strategies are projected to be highly cost-effective in the prevention of non-communicable diseases,” said webster and her colleagues ... they said that as evidence of the impact and cost-effectiveness of salt reduction schemes grows, “it is increasingly important that policy makers have guidance about optimal programme design ... ” the new research provides an overview of salt reduction initiatives from around the world, describing the core characteristics of each strategy to develop a framework for future initiatives ... global overview the authors identified 32 salt reduction initiatives globally, 19 in europe, six in the americas and seven in the western pacific region ... there were no salt reduction strategies identified in africa