People must do more to reduce the amount of salt they add to their food in cooking and at the table if the national salt reduction targets are to be achieved, the Food Safety Authority of Ireland (FSAI) warned today.
Speaking at a Department of Health and Children salt reduction workshop today, FSAI food science specialist Dr Wayne Anderson said that while the food industry had made significant strides to reduce salt in processed foods, this alone would not be sufficient for the national target intake of six grammes per day to be met by 2010.
The latest figures from the FSAI show there has been a 7 per cent reduction in the salt that people consume from processed food since its national salt reduction programme was established in 2004.
But Dr Anderson said the targets would not be achieved without consumers taking decisive action to reduce their salt usage patterns to complement the work of the food industry.
He said: “The food industry must be commended for the extent of the support they have shown for the initiative and a 7 per cent reduction in estimated salt intake is an excellent result so far, but there are no quick solutions to weaning the population off its preference for salt."
Excessive salt intake is known to be a major factor in cardiovascular disease and stroke caused by high blood pressure and hypertension.
In 2006, about 35 per cent of all deaths in Ireland were from circulatory disease including cardiovascular disease.
The FSAI has a salt reduction programme across a range of product categories which 72 companies have so far signed up to.
Dr Anderson said: "The food industry can only do so much and their efforts will mean nothing if the consumer just adds more salt at the table or during cooking.
“If consumers can be encouraged to be salt aware and actively select lower salt foods, then they will drive change faster in the food industry and ultimately improve their own health," he said.