Salt Guidance Document

This document provides the reader with the background for the FSA's programme of work in this area and the salt targets for meat products which have been set, in consultation with industry, to be achieved by 2010. General guidance has been provided in the form of an action plan flow diagram to highlight areas to consider when taking steps towards reduction of salt in products.

To obtain more information including technical advice, a section with useful contacts has also been provided.

INTRODUCTION
In May 2003 the Scientific Advisory Committee on Nutrition (SACN) published its report “Salt and Health”. For the report, SACN had reviewed the evidence linking high salt intakes to high blood pressure and concluded that the evidence of a link was stronger than it had been when the issue had last been reviewed in 1994. High blood pressure can increase the risk of suffering from heart disease and stroke – those with high blood pressure are three times as likely to suffer from these diseases, and twice as likely to die from them, than someone with normal blood pressure.

SACN also concluded SACN also concluded that a reduction in the average salt intake of the population would proportionally lower blood pressure levels and confer significant public health benefits by reducing the risk of cardiovascular disease. SACN recommended that average salt intakes for adults should not exceed 6g per day. SACN also set maximum levels for babies and children under 11 years old who should have less salt than adults:
• 1 to 3 years – 2 g salt a day (0.8g sodium)
• 4 to 6 years – 3g salt a day (1.2g sodium)
• 7 to 10 years – 5g salt a day (2g sodium)
• 11 and over – 6g salt a day (2.5g sodium)

Data suggests that around one-third of adults in England suffer from high blood pressure, a large proportion of which is
undiagnosed and therefore untreated.