Dáil Éireann debate -
Thursday, 17 May 2001

Vol. 536 No. 4

Written Answers. - Salt Intake.

John Bruton

Question:

159 Mr. J. Bruton asked the Minister for Health and Children if, in view of the linkage between cardiovascular disease and excess salt in our diet, he will take steps to restrict and improve information regarding the use of salt as an additive in foods sold at retail level. [14471/01]

Minister for Health and Children (Mr. Martin)

Salt intake, particularly in processed foods, is of concern to me and my Department especially as salt intake is associated with raised blood pressure. Today's lifestyle for many families means increased dependency on convenience foods which can be high in salt. Given our high rate of heart disease in Ireland, salt intake is an issue I am addressing in the implementation of the cardiovascular health strategy – Building Healthier Hearts.

The healthy eating guidelines, developed by the health promotion unit of my Department, highlight that the diet of the Irish population should be based on fresh foods as far as possible. They also highlight the importance of tasting food before adding seasonings and recommend herbs and spices, including pepper, for flavour enhancement. The guidelines state that "reliance on salt to flavour food is not recommended."

My Department also supports the Irish Heart Foundation consensus statement on nutrition and heart health which advises that people eat less salt because current evidence suggests that salt intake is related to the increase in blood pressure which occurs as people get older. My Department also supports the Irish Heart Foundation's happy heart programmes for the workplace and restaurants which emphasise attention to salt intake.

My plans with regard to focusing awareness on this problem include highlighting it in the Ireland needs a change of heart campaign, especially in the booklet issued to all households here. This year's national healthy eating campaign focuses on food on the go and convenience foods and while the main focus will be on reducing fat intake from these foods, reducing salt intake is also included.

In the cardiovascular health strategy it is recommended that the Food Safety Authority of Ireland should examine dietary salt intake and advise on a national policy on salt. Food labelling, as required by the EU, provides for the provision of information on the sodium or salt content of food. There will be scope within the national policy on salt to address any further information required by the public with regard to the effects of salt on blood pressure and the interpretation of information provided on food labels. Attention is also likely to be paid to the information and education needs of patients with high blood pressure and related conditions.