2006 IRISH SCIENTIST YEAR BOOK

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Food Safety Authority of Ireland
Wayne Anderson
Salt: the spice of life?

There is nothing mundane about salt. Over millennia salt has played a significant role in the spiritual and economic life of man. Salt is composed of 40% sodium and 60% chloride. Physiologically, both the sodium and the chloride components of salt play essential roles in maintaining healthy cellular activity. The Scientific Committee of the Food Safety Authority of Ireland (FSAI) recommends that healthy adults should consume 4g salt per day to replace losses through sweat and to maintain health. However, salt intake that is considerably higher than this can have negative effects on health.

For many years the scientific literature has contained reports that high salt intake is linked to increased risk of cardiovascular disease. However, other studies have failed to show a link and this has led to controversy which goes on to this day. In April 2005, the FSAI published a study on salt and health carried out by its Scientific Committee and its Nutrition Sub-committee. The science was examined and the Committee found that the balance of evidence favoured a link between high salt intake and cardiovascular disease through raised blood pressure. It was estimated that a 6g reduction in the population average intake of salt could result in a reduction in stroke deaths of approximately 600 per year in Ireland and a reduction in deaths from ischemic heart disease of approximately 1,100 per year.

The average adult intake of salt in Ireland from all sources was estimated to be 10g to 11g per day with 65-70% coming from processed food. To tackle this issue, the FSAI entered into partnership with the food industry in late 2003. The objective of the salt reduction programme is to achieve a gradual and sustained reduction in salt in processed foods. To date, the FSAI has gained commitments for salt reductions from around 65 food businesses. Significant salt reductions have been achieved in many food categories, particularly in bread and meat products; two food categories that are estimated to contribute over 50% of salt intake from processed food. The initiative has been supported by major manufacturers, retailers/wholesalers and caterers who are using science to overcome the obstacle of consumer taste preferences whilst maintaining food product and process characteristics. The FSAI and food industry are working together to achieve the goal of an average adult salt intake of 6g per day by 2010.

Contact: Dr Wayne Anderson,
Food Safety Authority of Ireland,
Abbey Court, Lower Abbey Street,
Dublin 1. Tel.01-8171300 Fax 01-8171301
E-mail: [email protected]
Web: www.fsai.ie