World talks on salt reduction in food

Wednesday 30 June 2010

The Food Standards Agency and the World Health Organization (WHO) will today welcome experts from 33 countries around the world to discuss salt reduction strategies.

Representatives from non-governmental organisations and the food and drink industry will also attend the forum to exchange their experiences of reducing salt levels in their products and their achievements to date. Reductions in salt levels of between 25% and 55% have already been achieved in some foods, such as bread, breakfast cereals, soups and sauces; and there is an increased consumer awareness of the health issues associated with a high salt intake.

Anne Milton MP, Parliamentary Under Secretary of State for Public Health, who will open today’s discussions, said: ‘Too much salt in the diet causes high blood pressure, which can lead to increased risk of heart attacks and stroke. Reducing salt in the diet is an effective and simple intervention that can save lives.

‘Cardiovascular disease is a worldwide problem. We need to move forward on a global scale to continue the successful work of the UK and many other countries. The Government is delighted to be holding this meeting jointly with the WHO to help us identify best practice ways of reducing salt.’

Today’s forum will be followed by a two-day technical meeting with experts, academics, government officials and WHO staff attending from around the world.