Dáil Éireann Debate, Thursday - 7 October 2004
186 Mr. Carey asked the Tánaiste and Minister for Health and Children if she has had, or proposes to have, discussions with food manufacturers regarding the level of salt in food products in view of an apparent link between levels of salt intake with high blood pressure and strokes; and if she will make a statement on the matter. [23821/04]
View answerThe Food Safety Authority of Ireland, FSAI, has analysed the available food consumption data to determine the estimated salt intake of the population and the major types of food that contribute to this intake. Preliminary findings suggest that on average each adult consumes approximately 8.5 g. of salt per day from food. Since 10% to 15% of salt is also added at the table an estimate of overall average intake would be between 9 g. and 10 g. per day. Five food groups contribute around 50% of the salt in the diet. These groups are bread, bacon, meat dishes, meat products and breakfast cereals. Clearly a reduction of salt levels in these food groups will effect a significant reduction in population intake.
The FSAI first engaged with the food industry on the issue of salt in July 2003 through the industry body in IBEC. The meeting agreed that the Irish food industry would work with the FSAI to reduce salt in processed food. Since then there have been separate meetings with the food companies in bread, breakfast cereal and soups and sauces categories with a meeting with the meat processors planned for 26 October. Resulting from these meetings salt has been reduced in Irish bread by at least 5% from 1 January 2004 with further reductions planned in 2005. Most breakfast cereals are manufactured outside Ireland, mainly in the UK, and these are reducing salt in line with UK salt reduction initiatives. The levels of salt in breakfast cereals in 2004 are already 10% to 20% less than they were in 2000. Irish soups and sauces manufacturers are embarking on a project to reduce salt in their products by around 10% with further decreases planned.
On 28 September last, the FSAI sponsored a breakfast on salt reduction with the food industry organised by the Irish Heart Foundation. This was a well attended meeting with 40 to 50 of the major manufacturers and retailers in Ireland present. The evidence behind salt and cardiovascular disease was presented as were industry views and retail sector experience.
In addition, the FSAI's scientific committee is drafting, at the request of my Department, a risk assessment of salt and health which is due to be published before the end of this year. This assessment, when available, will inform policy development in this area. I am satisfied with developments to date and am assured that the FSAI will continue to work with the food industry to agree targets for salt reduction.
