By Evelyn Ring
THE country’s food safety watchdog has persuaded food manufacturers to cut the salt content of their products by up to 30% by the end of the year.The Food Safety Authority of Ireland (FSAI) has been in discussion with manufacturers, retailers, caterers and their representative bodies since late 2003 on cutting salt levels.

It has been agreed bread will contain 10% less salt by the year end while salt content in breakfast cereals will be cut by up to 30%.

Salt in soups and sauces will be reduced by 10% and salt in snacks will be cut by between 7% and 25%.

Makers of cured and processed meat products have set themselves a “challenging” low salt content target to be achieved by the year end, according to the FSAI.

Commitments to future reductions were also secured and talks between industry and the FSAI will continue.

The authority’s objective is to secure a reduction in salt added to food during processing/preparation by up to a third.

The FSAI is adamant more cuts are needed to reduce adults’ average daily salt intake to six grams per day by 2010.

It is estimated Irish adults consume on average 10 grams of salt per day. The recommended dietary allowance for adults is four grams.

While there is no data available for children in Ireland, data from Britain suggests average daily salt intake in children aged four to six and seven to 10 exceeds five and six grams, respectively.

The FSAI’s chief food science specialist, Dr Wayne Anderson, said it was the coordinated approach to decrease salt content in a wide range of food.

“People are consuming too much salt and excessive sodium levels in the diet are estimated to contribute to 41% of deaths annually from cardiovascular disease,” he said, adding that one teaspoon less a day per person would have a favourable effect on public health.

While up to 20% of salt intake is through people adding salt to their food, the FSAI is adamant food businesses have a role to play to assist lower salt intake.