Salt
Most people eat too much salt. This can raise blood pressure, which increases your risk of heart disease and stroke. We can all take steps to eat less salt by shopping wisely and being sparing with salt at home.
The Agency is currently running a major public health campaign to reduce salt consumption in the UK.
From our salt campaign website
Find out more
Salt timeline of key events
Since 2003 the FSA has had in place a programme of work to help UK consumers reduce their salt intakes. High salt intakes contribute to high blood pressure, which can increase the risk of heart disease and stroke. This initiative forms an important part of our work to make healthy eating an easier option and reduce diet related diseases. The maximum recommended salt intake for adults is 6g a day.
Salt reduction targets
In May 2009 the Agency published revised salt reduction targets for 2012, for 80 categories of foods. These are more challenging than the previous targets for 2010.
Review of salt reduction targets
In March 2006 the FSA published a set of voluntary salt reduction targets for 85 categories of food, as guidance to the food industry. The Agency committed to review the targets in 2008, to formally assess progress to date and to establish what further reductions are necessary to maintain progress towards the intake target.
Dietary sodium levels surveys
Dietary sodium levels among adults in the general population are calculated using the analysis of 24-hour urine samples.
British Meat Processors Association guidance
The British Meat Processors Association (BMPA), in collaboration with the FSA, has published a guidance document for small and medium sized businesses on salt reduction. This publication provides information and practical tips for businesses on how to reduce salt in meat products, while considering factors such as food safety, labelling and additives.
Salt in processed food
The Food Standards Agency has developed a model to look at the effects of reducing the average salt content of different food groups on the population's salt intake.
Salt Stakeholder Meeting 15 July 2004
The meeting was attended by over 40 representatives from industry, consumer and health organisations. It was addressed in turn by Paul Lincoln (National Heart Forum), Mark Kerr (British Hospitality Association/Whitbread), Alison Percy (Cragg Ross Dawson) and Neil Martinson (Director of Communications FSA). Tom Murray (Head of Nutrition FSA) chaired the meeting.
Understanding and perceptions of heart disease and stroke
In June 2004 the Agency commissioned some research as it wished to develop a deeper understanding of public perceptions of heart disease and stroke and the factors that trigger these conditions (including salt).