Salt intake targets set for children

Thursday 15 May 2003

Ref: 2003/0375

The Food Standards Agency has today issued salt intake targets for children based on a new report by the Scientific Advisory Committee on Nutrition (SACN).

High salt intake is linked to high blood pressure, which increases the risk of heart disease. People with high blood pressure are three times more likely to develop heart disease and stroke, and twice as likely to die from these diseases than people with normal levels. High blood pressure contributes to more than 170,000 deaths per year in England alone. Of these, stroke causes about 50,000 deaths as well as substantial illness and disability every year.

The SACN report confirms previous advice that reducing current salt consumption by one-third, from around 9 grams/day to 6g/day, would have significant public health benefits by reducing average population blood pressure levels. This would mean a reduction in the risk of stroke and heart disease for the UK population as a whole.

For the first time, recommendations for target levels of salt intake have been set for children according to age. Based on these levels, the Food Standards Agency is issuing advice for parents on amounts of salt infants and children should consume:

These salt intakes are almost certainly underestimates of the actual amounts consumed. The current salt intake of children is relatively higher than that of adults in relation to their bodyweight.

Parents are advised to cut down on levels of salt they use, including salt added during cooking and at the table. Approximately 75% of salt is from processed food, so it is also important for parents to check the salt content on food labels when buying for their children.

The Food Standards Agency and UK Health Departments have been in discussion with the food industry to try and ensure that incremental targets are set for reductions in levels of salt in all processed foods.

Proposals on salt reduction from the Food and Drink Federation are a welcome start, and the baking industry have made some reductions in the salt content of bread.

However, more action in other sectors is needed. The Agency will be holding meetings with stakeholders to discuss salt reduction initiatives.

Sir John Krebs, Chair of the Food Standards Agency, said: 'There are important health benefits from reducing salt intake, and we have today set new guidelines for children's salt intake on the basis of the best scientific evidence.

'While consumers can add less salt at the table and in cooking, they cannot change the amounts of salt in processed foods, which make up, by far, the highest proportion of our salt intake.

'This is the responsibility of the food industry. We are urging all food manufacturers and retailers to set targets for reductions in levels of salt in all processed foods. The Food and Drink Federation's proposals are a welcome start - we would like other sectors to follow.'

Sir Liam Donaldson, Chief Medical Officer, said: 'A multi-pronged action is required to reduce the population risk of developing high blood pressure, which includes cutting the level of salt in the diet along with encouraging children and adults to eat more fruit and vegetables, maintain a healthy weight and be physically active.

'I welcome the SACN recommendations for salt intakes as they support our own efforts - nationally and through the NHS - to increase awareness of health risks of raised blood pressure. However, industry also has a vital role to play in helping to reduce the salt content of the diet, particularly in foods popular with children. It is only through our combined efforts that we can reduce society’s burden of heart disease and stroke.'