EDOR member Associate Professor Rachael McLean has authored an opinion article in Newsroom, highlighting how poorly the food industry is performing at reducing the amount of salt in our food supply. The article comments on the recent release of the Global Report on Sodium Intake Reduction from the World Health Organisation (WHO).
The WHO report scored countries on a scale of 1 to 4 depending on the progress made towards particular strategies that were recommended for achieving a 30% reduction in salt intake by 2025. While several countries scored 4/4, New Zealand was given a score of 2/4, indicating that we clearly need to do more to reach the WHO targets for salt reduction.
Why is salt in our food a concern?
Although salt is something that we need to consume, here in Aotearoa New Zealand we eat far too much of it. On average, New Zealand adults eat 8.5g of salt per day, which is 70 percent more than is recommended.
Consuming too much salt can cause a rise in blood pressure, which in turn can cause heart attacks, strokes and other related illnesses. These conditions place a high burden on our health system, and are the leading causes of death in Aotearoa New Zealand and globally.
Actively reducing our own salt intake is important. However the government needs to ensure that the food industry is also doing their part, as many purchased foods contain hidden and high amounts of salt which are contributing to cases of poor health and early death in our population.
Government-led strategy to reduce salt is needed
The article explains that there is a pathway for New Zealand to reduce the amount of salt in our food supply, but this needs to start with the government.
"Countries that have reduced salt intake in their population have a clear, government-led strategy that includes strong pressure on industry to reduce salt content in processed and restaurant food. We urgently need a national salt reduction strategy that includes public education, and implementation of the WHO global sodium benchmarks." says Rachael McLean.
How can we reduce our salt intake?
Although most of our salt intake comes from premade foods, Associate Professor Rachael McLean has recommended a few ideas that we can all do to reduce our daily salt intake.
- Limiting the amount of salt you use in cooking or at the table: your tastebuds will adapt over several weeks and you will begin to enjoy the natural flavour of the food.
- Consider using flavour alternatives such as lemon juice, herbs and spices instead of salt. Reduced-salt substitutes are also available in supermarkets.
- Buy 'low salt' or 'light' foods if available.
- Limit intakes of obviously salty foods such as processed meats and salty snacks.
Read the Newsroom article
- Kiwi diet not worth its salt, Newsroom, 17 March 2023
