News & Press Releases

Monday 4 November 2002

Scientific Advisory Committee on Nutrition issues Draft Report on Salt

The Scientific Advisory Committee on Nutrition (SACN) today issued a draft report which concludes that the evidence for a direct association between salt intake and blood pressure is now much stronger than when this issue was last considered, eight years ago. High blood pressure increases the risk of heart disease and stroke. SACN is an independent committee which advises the Food Standards Agency and UK Health Departments on nutrition.

On average, people consume around 9g of salt per day. SACN's draft recommendation is that salt consumption is no more than 6g per day, and that children of different ages should take in lower amounts. This is the first time that draft recommendations on salt intake for children have been published.

The draft recommendations on amounts of salt that babies and children should consume varies with age. The group used information on sodium intakes from breastfeeding to estimate daily target average intakes for infants (0-12 months of age). Draft proposals suggest intakes of less than1g per day for infants aged between 0-6 months and 1g/d for infants aged 7-12 months old. For children aged 1-6 years, the target average salt intake is 2g/d and for children aged 7-14 years it is 5g/d.

This report reinforces current advice from the Food Standards Agency and UK Health Departments, that people should try and consume no more than 6g of salt a day. This should be part of a healthy balanced diet, low in fat, salt and sugars; and rich in fruit, vegetables and complex carbohydrates. Food labels should include information about sodium or preferably salt (1g of sodium is equivalent to 2.55g of salt), and people can reduce the amount of salt they add during cooking or at the table.

A significant source of salt in the diet is from processed food - up to 75%. The Food Standards Agency and the Department of Health are in discussion with the food industry, including food manufacturers and retailers, about ways of reducing the amount of salt used in processed foods.

Professor Alan Jackson, Chairman of the Scientific Advisory Committee on Nutrition, said:

"The report is now open for consultation. Initial conclusions are that the evidence for a direct association between salt intake and blood pressure is now stronger than when the evidence was last examined, in 1994."

"Whilst salt is an essential mineral for human health, current average consumption - 9g per day - increases risk of poor health. As well as individual action by consumers, the food industry can also help people reduce their salt intake by reducing the level of salt in processed foods. The FSA and UK Health Departments will continue to work with caterers, retailers and manufacturers to make this happen."

The Salt Subgroup of the Scientific Advisory Committee on Nutrition was established in October 2001 and had its first meeting in January 2002. Over a 1 year period, the Subgroup considered over 150 studies. Papers on the Committee’s work on salt and other diet and nutrition issues can be found on the Committee’s website: www.sacn.gov.uk.

Responses to the draft report are welcome, and can be sent to Jeff Allder by 3 January 2003.

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