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Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day.

Dötsch-Klerk M, Goossens WP, Meijer GW, van het Hof KH - Eur J Clin Nutr (2015)

Bottom Line: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8-2.2 g/day.A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake.Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction.

View Article: PubMed Central - PubMed

Affiliation: Unilever Research and Development Vlaardingen, Vlaardingen, Netherlands.

ABSTRACT

Background/objectives: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is a challenge to reduce salt in products without compromising on taste, shelf-life or expense for consumers. The objective was to develop globally applicable salt reduction criteria as guidance for product reformulation.

Subjects/methods: Two sets of product group-specific sodium criteria were developed to reduce salt levels in foods to help consumers reduce their intake towards an interim intake goal of 6 g/day, and—on the longer term—5 g/day. Data modelling using survey data from the United States, United Kingdom and Netherlands was performed to assess the potential impact on population salt intake of cross-industry food product reformulation towards these criteria.

Results: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8-2.2 g/day.

Conclusions: The sodium criteria described in this paper can serve as guidance for salt reduction in foods. However, to enable achieving an intake of 5 g/day, salt reduction should not be limited to product reformulation. A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake. Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction.

No MeSH data available.


Estimated impact of reformulation on salt intake using daily menu modelling. The vertical bars indicate current salt intake from foods* in the typical daily diet, and the modelled intake after replacing actual sodium levels in food products by 6 and 5 g/day criteria. The horizontal dashed lines indicate total daily salt-intake targets of 6 and 5 g salt/day. *Discretionary salt use was not taken into account.
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fig1: Estimated impact of reformulation on salt intake using daily menu modelling. The vertical bars indicate current salt intake from foods* in the typical daily diet, and the modelled intake after replacing actual sodium levels in food products by 6 and 5 g/day criteria. The horizontal dashed lines indicate total daily salt-intake targets of 6 and 5 g salt/day. *Discretionary salt use was not taken into account.

Mentions: Iterative modelling by using the typical daily menus showed that if the finally proposed product group-specific sodium criteria would be achieved, it should be possible to move salt intakes towards the interim target of 6 g and the long-term target of 5 g per day. However, the expected impact of salt reduction in food products is different between countries, as shown in Figure 1. In countries such as Spain and the US, reformulation towards the product group-specific sodium criteria may not be sufficient, and increasing consumer awareness on the need to reduce intake of food products that contribute most to their salt intake is required. In China and South Africa, the contribution of food products to overall salt intake is smaller than the other countries (4.0 and 3.9 g/day salt, respectively), and excessive intake is still mainly driven by the discretionary salt that consumers add during food preparation or at the table (3.6 and 10.9 g/day salt, respectively).19, 20 Therefore, in these countries, it will also be very important to convince the population to use less discretionary salt.


Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day.

Dötsch-Klerk M, Goossens WP, Meijer GW, van het Hof KH - Eur J Clin Nutr (2015)

Estimated impact of reformulation on salt intake using daily menu modelling. The vertical bars indicate current salt intake from foods* in the typical daily diet, and the modelled intake after replacing actual sodium levels in food products by 6 and 5 g/day criteria. The horizontal dashed lines indicate total daily salt-intake targets of 6 and 5 g salt/day. *Discretionary salt use was not taken into account.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4493648&req=5

fig1: Estimated impact of reformulation on salt intake using daily menu modelling. The vertical bars indicate current salt intake from foods* in the typical daily diet, and the modelled intake after replacing actual sodium levels in food products by 6 and 5 g/day criteria. The horizontal dashed lines indicate total daily salt-intake targets of 6 and 5 g salt/day. *Discretionary salt use was not taken into account.
Mentions: Iterative modelling by using the typical daily menus showed that if the finally proposed product group-specific sodium criteria would be achieved, it should be possible to move salt intakes towards the interim target of 6 g and the long-term target of 5 g per day. However, the expected impact of salt reduction in food products is different between countries, as shown in Figure 1. In countries such as Spain and the US, reformulation towards the product group-specific sodium criteria may not be sufficient, and increasing consumer awareness on the need to reduce intake of food products that contribute most to their salt intake is required. In China and South Africa, the contribution of food products to overall salt intake is smaller than the other countries (4.0 and 3.9 g/day salt, respectively), and excessive intake is still mainly driven by the discretionary salt that consumers add during food preparation or at the table (3.6 and 10.9 g/day salt, respectively).19, 20 Therefore, in these countries, it will also be very important to convince the population to use less discretionary salt.

Bottom Line: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8-2.2 g/day.A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake.Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction.

View Article: PubMed Central - PubMed

Affiliation: Unilever Research and Development Vlaardingen, Vlaardingen, Netherlands.

ABSTRACT

Background/objectives: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is a challenge to reduce salt in products without compromising on taste, shelf-life or expense for consumers. The objective was to develop globally applicable salt reduction criteria as guidance for product reformulation.

Subjects/methods: Two sets of product group-specific sodium criteria were developed to reduce salt levels in foods to help consumers reduce their intake towards an interim intake goal of 6 g/day, and—on the longer term—5 g/day. Data modelling using survey data from the United States, United Kingdom and Netherlands was performed to assess the potential impact on population salt intake of cross-industry food product reformulation towards these criteria.

Results: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8-2.2 g/day.

Conclusions: The sodium criteria described in this paper can serve as guidance for salt reduction in foods. However, to enable achieving an intake of 5 g/day, salt reduction should not be limited to product reformulation. A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake. Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction.

No MeSH data available.