A national policy aimed at reducing consumers' daily intake of salt has made significant progress towards reaching its five-year targets, according to the Food Safety Authority of Ireland (FSAI).
Some 65 food manufacturers, retailers, caterers and representative bodies are taking part in the initiative, which was established last year with the aim of reducing the average daily salt intake by Irish adults to 6g by 2010.
The policy followed research findings that showed salt intake was a major factor in the number of deaths from cardiovascular disease and stroke. Irish adults consume an estimated average of 10g of salt per day, instead of the recommended daily allowance of 6g.
The meat industry has so far achieved its undertakings, while certain brands of white and brown bread now contain less than 1.14g of salt per 100g of bread, representing a 10 per cent reduction in two years.
Salt has also been reduced by around 10 per cent in breakfast cereals, soups and sauces.
Commenting on the progress of the national policy, Dr Wayne Anderson of the FSAI said it should now be extended to more foods.
"Salt has an important role in the diet, but consumption levels are simply too high and currently pose a serious health threat.
Just one teaspoon less of salt per person per day would have a very favourable influence on public health, and the food industry is in a powerful position to assist that change," he said.
The authority has set a range of targets for food businesses over the coming 12 months.
It hopes to see a substantial reduction in sodium levels in sausages, the salt levels in cheese and yellow fat spreads, and further reductions in powdered sauces. Manufacturers of prepared sandwiches have been set a target to reduce salt in their products by 10-15 per cent.
Food and Drink Industry Ireland, an umbrella organisation of federations and associations in the food business, welcomed the salt reductions in the key product categories.
However, its director Paul Kelly noted there were significant barriers to overcome in finding a balance between reducing salt content and producing food that is safe and meets consumers' demands for quality and consistency.
"We also remain acutely aware that imported food which is not covered in the initiative is putting indigenous Irish manufacturers at a distinct disadvantage in the marketplace," he said.