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Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day
BACKGROUND/OBJECTIVES: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4493648/ https://www.ncbi.nlm.nih.gov/pubmed/25690867 http://dx.doi.org/10.1038/ejcn.2015.5 |
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author | Dötsch-Klerk, M PMM Goossens, W Meijer, G W van het Hof, K H |
author_facet | Dötsch-Klerk, M PMM Goossens, W Meijer, G W van het Hof, K H |
author_sort | Dötsch-Klerk, M |
collection | PubMed |
description | BACKGROUND/OBJECTIVES: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is a challenge to reduce salt in products without compromising on taste, shelf-life or expense for consumers. The objective was to develop globally applicable salt reduction criteria as guidance for product reformulation. SUBJECTS/METHODS: Two sets of product group-specific sodium criteria were developed to reduce salt levels in foods to help consumers reduce their intake towards an interim intake goal of 6 g/day, and—on the longer term—5 g/day. Data modelling using survey data from the United States, United Kingdom and Netherlands was performed to assess the potential impact on population salt intake of cross-industry food product reformulation towards these criteria. RESULTS: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8–2.2 g/day. CONCLUSIONS: The sodium criteria described in this paper can serve as guidance for salt reduction in foods. However, to enable achieving an intake of 5 g/day, salt reduction should not be limited to product reformulation. A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake. Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction. |
format | Online Article Text |
id | pubmed-4493648 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Nature Publishing Group |
record_format | MEDLINE/PubMed |
spelling | pubmed-44936482015-07-21 Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day Dötsch-Klerk, M PMM Goossens, W Meijer, G W van het Hof, K H Eur J Clin Nutr Original Article BACKGROUND/OBJECTIVES: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is a challenge to reduce salt in products without compromising on taste, shelf-life or expense for consumers. The objective was to develop globally applicable salt reduction criteria as guidance for product reformulation. SUBJECTS/METHODS: Two sets of product group-specific sodium criteria were developed to reduce salt levels in foods to help consumers reduce their intake towards an interim intake goal of 6 g/day, and—on the longer term—5 g/day. Data modelling using survey data from the United States, United Kingdom and Netherlands was performed to assess the potential impact on population salt intake of cross-industry food product reformulation towards these criteria. RESULTS: Modelling with 6 and 5 g/day criteria resulted in estimated reductions in population salt intake of 25 and 30% for the three countries, respectively, the latter representing an absolute decrease in the median salt intake of 1.8–2.2 g/day. CONCLUSIONS: The sodium criteria described in this paper can serve as guidance for salt reduction in foods. However, to enable achieving an intake of 5 g/day, salt reduction should not be limited to product reformulation. A multi-stakeholder approach is needed to make consumers aware of the need to reduce their salt intake. Nevertheless, dietary impact modelling shows that product reformulation by food industry has the potential to contribute substantially to salt-intake reduction. Nature Publishing Group 2015-07 2015-02-18 /pmc/articles/PMC4493648/ /pubmed/25690867 http://dx.doi.org/10.1038/ejcn.2015.5 Text en Copyright © 2015 Macmillan Publishers Limited http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article's Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ |
spellingShingle | Original Article Dötsch-Klerk, M PMM Goossens, W Meijer, G W van het Hof, K H Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title | Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title_full | Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title_fullStr | Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title_full_unstemmed | Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title_short | Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
title_sort | reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4493648/ https://www.ncbi.nlm.nih.gov/pubmed/25690867 http://dx.doi.org/10.1038/ejcn.2015.5 |
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