People eating at their workplace canteens are being encouraged to reduce their salt intake by taking part in a six-week initiative organised by Safefood, the all-island food safety board. Alison Healy reports.
Safefood has produced a leaflet, detailing how taste buds can gradually adjust to less salt over the six week period.
A Safefood survey has found that 57 per cent of people are concerned with the level of salt in their diet and almost 80 per cent of these people said their eating habits had been affected by this worry.
Dr Cliodhna Foley-Nolan, Safefood's chief public health specialist, said a high salt intake was associated with high blood pressure, which could lead to heart disease and stroke.
She said the highest source of salt in the diet came from processed foods but many people did not realise this.
The survey found that 44 per cent of people believed the best way to cut down on salt was to add less salt at the table.
Only 29 per cent thought they should eat fewer processed foods such as ready meals.
"Often people are not aware or just do not read the level of salt on the label," Dr Foley- Nolan said.
"We are not saying cut salt out of your diet altogether, but instead be conscious of your daily intake of salt and make sure it is at a healthy level."
The survey found that just one in five people read food labels to establish how much salt the product contained.
Almost one third of people said they judged salt content on the taste.
The Safefood campaign, supported by the Irish Heart Foundation, offers advice to help staff eating at work to gradually reduce their salt intake down to a healthy limit.
The advice includes using alternative flavourings; avoiding the automatic seasoning of food before tasting it; and choosing fresh meat, fish and vegetables over processed or tinned varieties.
"There are alternative seasonings which can be used such as black pepper, herbs, garlic and lemon juice, which all add a zest and flavour to food, which can replace the taste of salt," Dr Foley-Nolan said.
She said the campaign was not just about workplace habits. "It is about adopting healthy eating choices across your life and ultimately improving your health.
"The message is clear, reduce your salt intake and reduce the risk of developing cardiovascular disease," Dr Foley-Nolan added.
The Safefood leaflet, "How much salt is good for you?", is available from the Safefood helpline 1850 404 567 or at www.safefoodonline.com
Reducing salt intake
• Flavour with pepper, herbs, garlic or lemon juice instead of salt.
• Choose fresh meat, fish and vegetables over processed or tinned foods, which contain more salt.
• Cut back on salty meats such as bacon, gammon and ham.
• Make your own stock and sauces instead of using high-salt ready-made sauces and stock cubes.
• When dining out, don't add extra salt to your food. Choose spicy food as opposed to salted meats and ask for sauces and dressings to be served on the side.
• Opt for tomato or fruit-based sauces rather than high-salt butter or cream sauces.
• When buying foods in the supermarket, compare the salt content of different brands.
• If you do need to use ready meals on occasion, look for reduced salt options.
Source: Safefood, the food safety promotion board