Irish people are consuming twice as much salt as they need and are putting themselves at a higher risk of cardiovascular disease, according to a report released today.
The study found that adults in Ireland eat on average 10 grams of salt a day, far in excess of the recommended daily allowance (RDA) of four grams.
Figures from the United Kingdom - there is no research on child salt consumption in Ireland - indicate that children aged between four and six and seven to 10 years of age consume more than five and six grams of salt per day respectively. This again is far in excess of the RDA.
Published by the Food Safety Authority of Ireland (FSAI) the report finds that over-eating of salt is a major contributory factor in the number of deaths from cardiovascular disease and stroke caused by high blood pressure and hypertension.
More than 40 per cent of all deaths in the State are from cardiovascular disease and half the population over 50 suffer from hypertension.
Professor Albert Flynn, chairman of the FSAI Scientific Committee, said a joint approach from industry and consumers was required to deal with the issue.
"It is estimated that about 15-20 per cent of total dietary sodium intake is from people adding salt during cooking or at the table. A further 15 per cent comes from from naturally occurring sodium in unprocessed foods, and about 65-70 per cent from manufactured foods.
Two food groups, meat/fish (mainly processed meat) and bread, account for over 50 per cent of sodium intake from foods, with the remainder contributed by various other processed foods."
The FSAI recommendations that adults reduce their daily salt intake to six grams. It says while this figure is not ideal, it is "considered to an achievable goal".
It has also called for discussions with the food industry on new products and reformulating existing products, in particular in mind with the vulnerability of children and the elderly.
According to the FSAI consideration should be given to mandatory labelling of foods with a high salt content as "high salt", and clear guidelines on claims such as "low salt or "reduced salt".
The long-term goal of the authority is to reduce the salt added by industry by up to one-third.