Na#onal Strategy for Reducing Sodium Consump#on in Brazil
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1 PAHO Regional Expert Group Mee>ng October 27 28, 2011 Na#onal Strategy for Reducing Sodium Consump#on in Brazil Eduardo Nilson Ministry of Health of Brazil
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3 Main salt/sodium sources (Brazil, ): salt added to food (in prepara#on and while consuming), in processed foods and naturally occurring in foods. In natura or processed foods without added salt 6.6% Ready meals 1.4% Processed foods with added salt 15.8% Sal t and saltbased condiments 76.2% Source: POF Household Food Acquisi>on
4 Food consump#on trends: reduced consump>on of staple foods and larger par>cipa>on of processed foods and beverages. Rela#ve par#cipa#on of foods and food groups in the total caloric intake of the hoousehold food acquisi#on WHO reccomendation (6-7%) Rice Beans Fruits & Vegetables Meat Biscuits Soft drinks Ready meals
5 POF (Personal Food Consump#on): Nutrients Prevalence of inadequate consump>on (%) MALE 10 to 13 years 14 to 18 years 19 to 59 years >=60 years Free sugar Saturated fats Sodium Fibres FEMALE 10 to 13 years 14 to 18 years 19 to 59 years >=60 years Free sugar Saturated fats Sodium Fibres
6 Liason with food industries Technical Coopera#on Agreement MoH and ABIA improvement of the nutri>onal profile of processed foods 1st Taskforce Mee#ng: building a collec>ve work agenda 2nd Taskforce Mee#ng: Healthy Diet Forum goals for trans fat reduc>on (Declara>on of Rio de Janeiro/ PAHO) 3rd Taskforce Mee#ng: Renewal of the Healthy Diet Forum, evalua>on of trans fat reduc>on and commitment to reducing sodium content in processed foods Commitment Term with ABIA: First Targets for Sodium Reduc>on in Processed Foods New Commitment Term with ABIA: Monitoring Plan, Criteria for Establishing Reduc>on Targets and Targets for New Food Categories Nov 29, 2007 July 22, 2008 Dec 18, 2008 Nov 25, 2010 Apr 07, 2011 Oct Nov,
7 Na#onal Strategy for Reducing Sodium Consump#on
8 Na#onal Strategy for Reducing Sodium Consump#on Favorable poli#cal context: Na>onal Plan for Tackling Chronic Non Communicable Diseases ( ). Na>onal Intersectoral Plan for Obesity Control and Preven>on. Na>onal Food and Nutri>on Policy. Intersectoral Food Chamber: MoH, Food Regula>on Agency (Anvisa) and representa>ves of food industries, consumers and health professional associa>ons working on Reformula>on of processed foods. Good nutri>onal prac>ces in food services and industries. Communica>on strategies.
9 Educa#onal campaign for reducing sodium consump#on Partnership with the Brazilian Supermarket Associa#on (Abras): pilot program in Brasilia and upscale to na>onalwide in Materials: folders, posters, banners, advir>sement, wooblers etc.
10 Agreement with produc#ve sector representa#ves Commitment to reducing sodium consump>on in prioritary food categories, selected according to : individual contribu>on to sodium intake (associa>ng food consump>on to sodium content) protec>on of vulnerable groups (especially children and adolescents reinforced by the Personal Consump>on results of POF ). breads ( french bread, loaf bread and buns), salt based condiments, dairy products (lac:c drinks, pe:t suisse and mozzarella cheese, cheese spreads), cookies and biscuits (cream cracker, filled, maisena ), margarines, mayonnaise, processed meat products (hotdogs, sausages, ham, hamburger, breaded meat, salami and bologna sausage), instant pasta (noodle like), cakes (ready cakes and cake mixes), snacks (potato chips, extruded corn snacks), cereals, ready meals (pizza, lasagna, soups).
11 Agreement with produc#ve sector representa#ves Criteria for establishing reduc#on goals: Baseline: Anvisa Technical Report 42/2010 and, whenever necessary, food label inquiries. Upper limit of the category (mg/100g): voluntary, gradual, sustainable, realis>c and transparent reduc>ons, related to all the products in each category. Targets must represent real impact on sodium consump>on (must, al least, be lower then the baseline averages and/or impact sodium reduc>on in over 50% of the available brands). Intermediate biannual targets and final reduc>on target for : final targets must be established according to interna>onal references (as UK and Canada) and lowest contents of the food categories in the Brazilian baseline.
12 Processed Food Nutri>onal Profile Monitoring by Anvisa (2010). Salted biscuits Cream cracker biscuits Breaded chicken Instant pasta Hotdog Spread cheese Mixed meat hamburger Avian hamburger Bovine hamburger Corn snacks Potato chips "Palha" potato Average Max Min
13 Nego#a#on of sodium reduc#on goals, by food category: In order to achieve the reduc>on of sodium consump>on to less then 5g/ per capita/day un>l 2020 >me schedule for food category targets: Already nego>ated: instant pasta ( ~30%/year un>l 2012), loaf bread and buns ( ~10%/year un>l 2014); About to be made official: French bread na>onal standardiza>on of sodium content and 2.5%/year reduc>on un>l Potato chips ( ~5%/year un>l 2016), extruded snacks ( ~8.5%/ year un>l 2016), ready cakes ( ~7.5 to 8%/year un>l 2014) and cake mixes ( ~8 to 8.5%/year un>l 2016). Cookies and biscuits, salt based condiments, margarines, mayonnaise, breakfast cereals, dairy products and ready meals un>l December, 2011.
14 Monitoring system: Approaches: Nutri>onal labeling of foods: market survey and electronic registry of food products (Anvisa and Ministry of Agriculture). Evolu>on of the use of sodium based ingredients by industries: informa>on from the produc>ve sector. Laboratory analysis: official labs network. Monitoring biannual targets Accountability (social control): Na#onal Health Council and Food and Nutri#on Security Council.
15 Challenges in reducing sodium consump#on and nego#a#ng with the private sector A posi've agenda with the private sector is highly desirable, although some points deserve special a9en'on: Targets must represent real impact in sodium consump>on. Importance of developing and transferring new technologies to the industries in each sector. Regulatory division of some foods (meat and dairy products) Need to regulate food adver>sing, especially for children. Cau>on with poten>al conflicts of interests. Permanent need for improving data sources (more and bemer detailed surveys, updated food composi>on tables, more scien>fic produc>on on sodium reduc>on). Need to have more partners involved (medical socie>es, worker and employer ins>tu>ons, consumer associa>ons) Also work on reducing other key ingredients for NCDs: sugars and fats.
16 Thank you!
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