Australian Food Industry pledges salt reductions

By Dr. Ananya Mandal, MDMar 22 2010

Too much salt?

“While salt is an important part of people’s diet, eating too much can be harmful and that’s why industry has been involved in salt reduction strategies for a number of years,” said Australian Food and Grocery Council (AFGC) Chief Executive Kate Carnell, who highlighted that increased salt in diet is directly linked to high blood pressure, heart disease and stroke.

A recent Australian survey showed that more than 70 per cent of processed meats, cheeses and sauces contained unacceptably high sodium levels. While sauces and spreads contained the highest sodium content, averaging 1.3 grams per 100 grams, breads and cereals were among the worst offenders when looking at foods as a proportion of the average diet.

Professor Garry Jennings, of the heart and diabetes institute Baker IDI, said the new targets were a welcome first step in the battle to reduce Australians' salt intake, but said more should be done to bring restaurants and fast food outlets on board. ''Research shows that one in three meals are eaten outside of the home now, so we need to reduce the salt in these foods too,'' he said.

Pro-active measures from Food industry Big-Wigs

The food industry manufacturers have come together to pledge reduction of salt in breakfast cereals and breads to improve diets and health of Australians as part of an industry, retailer and government partnership called the Food and Health Dialogue. The Dialogue is jointly convened by the AFGC supported by National Heart Foundation, Public Health Association, Woolworths and CSIRO. Parliamentary Secretary for Health Mark Butler said salt reduction targets have now been set for most leading brands of ready-to-eat cereals as well as breads, rolls and buns.

The Dialogue proposed a reduction of sodium content by 15% over four years in breakfast cereals from Kelloggs, Sanitarium and Cereal Partners Worldwide that contained more than 400mg of Sodium per 100gms

Leading bread manufacturers George Weston Foods, Goodman Fielder Baking, Allied Mills and Cripps Nubake, as well as Woolworths, Coles and Aldi have also agreed to reduce sodium across bread products to 400 milligrams per 100 grams by the end of 2013.

“Many other companies are also proactively identifying other food product areas where salt can be reduced including in processed meats, soups, sauces and snack foods,” Ms Carnell said.