Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day.

ABSTRACT:

Background/objectives

There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is a challenge to reduce salt in products without compromising on taste, shelf-life or expense for consumers. The objective was to develop globally applicable salt reduction criteria as guidance for product reformulation.

Subjects/methods

Two sets of product group-specific sodium criteria were developed to reduce salt levels in foods to help consumers reduce their intake towards an interim intake goal of 6 g/day, and—on the longer term—5 g/day. Data modelling using survey data from t

SUBMITTER: Dotsch-Klerk M 

PROVIDER: S-EPMC4493648 | biostudies-literature | 2015 Jul

REPOSITORIES: biostudies-literature