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
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.
Development of salt targets
Around 75% of the salt we eat comes from processed foods, so the FSA has been working with the food industry to encourage reductions in the levels of salt in these foods.
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.
Progress with industry in relation to salt reduction
Salt reduction is a priority for Government as outlined in the White Paper on Public Health. Working with the food industry and other stakeholders, the Food Standards Agency has a target to reduce the salt intake of the population to 6g per person per day by 2010.
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.
Dietary sodium levels surveys
These surveys assessed dietary sodium levels among adults in the general population, based on 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 self-reporting framework
The Agency published voluntary salt reduction targets in March 2006, which aim to help progress towards our Strategic Plan target of reducing average population salt intakes to no more than 6g a day for adults (less for children), and also to help guide the food industry as to the levels of reduction that the Agency considers achievable.
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).