Progress has been made in reducing salt content in manufactured food products, according to the Food Safety Authority of Ireland (FSAI).
In 2003, the FSAI started a programme aimed at encouraging food manufacturers to reduce the salt content in their products and to raise awareness in the food industry of the impact of salt on health, the role of processed food in salt intake and the health gains to the Irish population of reducing salt in processed food.
The FSAI recommends one teaspoon less of salt in the daily diet for an adult.
In a report issued today the FSAI says "strong progress" has been made across the Irish food industry to reduce the level of salt in manufactured and prepared foods.
However, it said substantial further efforts would be required to reduce average daily salt intake by Irish adults to 6 grams (or one teaspoon) by 2010.
The FSAI says that recent labelling laws governing claims on salt content in foods will be beneficial for consumers, as manufacturers will have to abide to minimum salt levels to be able to state 'low salt', 'very low salt' or 'salt free' on packaging.
Food manufacturers will also have to make reductions of more than 25 per cent in salt before they can claim that their product has reduced salt content.
Excessive salt intake is a major factor in the number of deaths from cardiovascular disease and stroke caused by high blood pressure and hypertension each year.
In 2006, about 35 per cent of all deaths in Ireland were from cardiovascular disease and over 50 per cent of the population over 50 years of age suffers from hypertension.