A CAMPAIGN to reduce Irish people’s daily salt intake from 10g to 6g has been extended for a further two years as the average person is still consuming double the recommended amount.
Following consultation with the State’s food industry, the Food Safety Authority of Ireland (FSAI) has decided to push the deadline for its voluntary salt reduction programme back from its initial target of 2010 to 2012.
A total of 63 food companies and trade associations are participating in the initiative. The food authority said Irish people are continuing to consume salt at an “alarming” level, with 80 per cent of this contained in processed foods such as bread and meat.
“The Irish adult consumes 9.56g of salt per day, which adds up to 3.5kg of salt in one year alone,” FSAI chief executive Prof Alan Reilly said.
“The recommended dietary allowance for salt in adults is 4g per day, which would be 1.5kg per year per adult...High levels of salt intake are considered a contributory factor in a number of deaths from cardiovascular disease and stroke caused by high blood pressure and hypertension.”
Food and Drink Industry Ireland (FDII) said major progress had been made on the reduction of salt in foods and that it had agreed a new set of salt-reduction commitments for the coming year.
“The food industry has delivered on its commitment to reduce salt levels in food and is working towards further reductions,” director Paul Kelly said.
Prof Reilly said since the salt reduction programme began five years ago the food industry has made good progress. However, commitment to the programme has waned as businesses have had to tighten their belts to cope in the difficult economic climate.
“It is of vital importance that momentum is regained... This will require innovation in production processes and new solutions to reduce salt input to products. The food industry must keep consumers’ health at the forefront of their continued product development.”
