Towards Lowering Salt in Processed Foods

Transcription

1 Salt: Hard to Shake Clarion Hotel, Cork - November 4 th 2010 Towards Lowering Salt in Processed Foods Dr. Wayne Anderson Director Food Science & Standards Dr Karl McDonald Senior Technical Executive

2 Major Sources of Salt in the Diet a 5% - 10% 5% - 10% In Japan & China salt & soy sauce added in the home are the largest sources 10%- 15% 70% - 80% Particularly in Europe, N. America & Australia From Processed Food Naturally Occuring Added During Cooking Added at the Table a All values are approximate and adapted from: Mattes, R.D. & Donnelly, D. (1991). J Am Coll Nutr., 10(4), James, et al. (1987). Lancet, 329 (8530), Morgan et al., (2008). SLÁN Survey of Lifestyle, Attitudes & Nutrition in Ireland. DoHC

3 Sources of Sodium in Processed Foods in the EU Authorised Food Additives Sodium acetates Sodium ascorbate Sodium lactate Sodium citrates Sodium tartrates Sodium potassium tartrate Sodium malates Sodium alginate Sodium carboxy methyl cellulose Sodium salts of fatty acids Sodium carbonates Sodium sulphates Sodium hydroxide Sodium gluconate Sodium salt of glycerine Starch sodium octenyl succinate Sodium benzoates Sodium sulphite Sodium tetra borate Sodium nitrite Sodium nitrate Sodium proprionate Sodium erythorbate Sodium phosphates Monosodium glutamate Disodium guanylate Disodium inosinate Disodium 5'-ribonucleotides Sodium adipate Calcium disodium EDTA Sodium steraroyl-2-lactylate Aluminium sodium sulphate Sodium aluminium phosphate Sodium ferrocyanide Sodium aluminium silicate Sodium salts of cyclamic acid Sodium salts of saccharin Other Permitted Sodium Containing Compounds Sodium bicarbonate Sodium carbonate Sodium chloride (Table Salt) Sodium salts of orthophosphoric acid Sodium iodide Sodium iodate Sodium selenate Sodium hydrogen selenite Sodium selenite Sodium molybdate Sodium fluoride Sodium monofluorophosphate Sodium borate Ferric sodium diphosphate Sodium-L-ascorbate Riboflavin 5 -phosphate sodium D-pantothenate sodium

4 Examples of the Effect of Processing on Sodium Content of Food Food Type a Sodium Content (mg/100g) Beef Roasted Top Side 48 Canned Corn Beef 950 Tuna Raw 46 Canned in Brine (Drained) 320 Peanuts Plain 2 Dry Roasted 789 Chips Homemade (Fried in Blended Oil) 11 Frozen Oven (Baked) 53 a Adapted from McCance & Widdowson s The Composition of Foods

5 Major Sources of Salt from Processed Food Processed Food Category Cereal Products (e.g. Bread) Processed Meats (e.g. Cooked Ham) Ireland a (%) United Kingdom b (%) United States c (%) Soups & Sauces Processed Vegetables Dairy Products Adapted from: a FSAI (2005); b SACN (2003); c Engström et al. (1997) Also see:

6 General Approaches to Salt Reduction Reducing Peoples Expectations of the Saltiness of Foods Reduce salt levels gradually in processed food Adjust consumers palates to accept less salty products Accurately inform consumers e.g. clear nutritional labelling Public health campaigns e.g. health implications of high salt diets, using less salt in cooking, at the table purchasing lower salt foods Reducing the Salt Content of Processed Foods Voluntary targets e.g. FSAI, FSA-UK and United States (NYC Dept of Health) EU Legislation e.g. Nutritional Health Claims National Legislation e.g. salt in bread (Belgium, Portugal & the Netherlands) Standardisation of the salt content of similar products in different countries Salt substitution e.g. potassium chloride, herbs etc Salt taste enhancement e.g. smaller quantity of salt plus an inorganic acid other than sodium chloride to give same effect Salt taste enhancement e.g. perception of salt is affected by crystal shape & size Development of new Processing Technologies to reduce salt

7 The FSAI Approach to Salt Reduction To work with the food industry (manufacturers, retailers, caterers, etc) on a voluntary basis to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods Key Components: Identify food groups with most effect on sodium intake Negotiate industry commitments in key categories of food Publish annual self reported progress and future commitments Monitor salt content of key categories of food and publish salt reduction progress demonstrated by monitoring Model total salt intake in the population and from key categories of foods Salt Reduction Advisory Group to advise FSAI Salt Reduction Programme to run till 2012

8 Negotiating Industry Commitments Manufacturers Sectoral Trade Bodies Retailers Catering wholesalers Food Service FBOs Trade bodies Retail Forum Food Service Forum FSAI

9 Number Current Participants in FSAI Programme (n=58) Manufacturer Catering Group Representative Food Service Retail Symbol Retail Multiple Body Supplier Group

10 Number of Patents Example: Is Industry Concerned about Salt? Adapted from: Toldrá & Barat (2009). Recent Patents on Food, Nutrition & Agriculture, 1, 80-86

11 Conclusions The FSAI 2010 target of 6g salt per/day will not be achieved Perhaps by 2012 if - Investment of public money for public health awareness of salt Investment in research to remove technical barriers Greater involvement of the food industry in salt reduction Changes in consumers behaviour & consumption patterns Investment in clinical evaluation of salt intake Coordinated approach across Europe especially in Ireland and UK

12 Salt Information: