Dáil Éireann díospóireacht -
Tuesday, 17 Jun 2003

Vol. 568 No. 5

Written Answers. - Healthy Eating Guidelines.

John Dennehy

Ceist:

352 Mr. Dennehy asked the Minister for Health and Children his views on the salt content in some ready-made meals sold in supermarkets, particularly those aimed at children; if he has satisfied himself that labelling requirements are sufficient to advise consumers of the proportion of their recommended daily intake of salt that a single ready-made meal may represent; and if he will make a statement on the matter. [16584/03]

Minister of State at the Department of Health and Children (Mr. T. O'Malley)

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. The demand for convenience foods such as ready-made meals is acknowledged but it is stressed that these foods are usually rich in salt and fat and should be used only occasionally. The health promotion unit of my Department uses the food pyramid as a tool for both adults and children to encourage the consumption of fresh unprocessed foods as much as possible.

Over the past four years, 78 additional dieticians have been employed through the cardiovascular health strategy and work with people in the community to promote healthy eating. The health promotion unit of my Department, in collaboration with the community dieticians, in April 2003 published food and nutrition guidelines for primary schools which provide practical information on a healthy diet for children in these settings. Food and nutrition guidelines for pre-schools will be published in the near future.

The cardiovascular health strategy, Building Healthier Hearts, recognised the need to address the problem of increased salt intake in the population especially as salt intake is associated with raised blood pressure. In this regard my Department is working with a nutrition sub-committee of the Food Safety Authority of Ireland regarding the action necessary to reduce the population's salt consumption and a position document is awaited. In the interim, the FSAI has identified the food groups that contribute the largest sodium content to the Irish diet, as determined from the Irish Universities Nutrition Alliance, IUNA, North-South dietary survey. The next stage is to contact the manufacturers in particular food sectors, with the help of other stakeholders such as retailers, via the FSAI retail forum, and to identify the specific levels of salt and the likely reduction that can be achieved. This work will commence when the FSAI scientific committee issues its report on salt and health which is expected by the end of the year.

With regard to labelling of salt content, the position is that nutritional labelling information is voluntary unless a specific nutritional claim is made such as low salt or low fat. Thus, where a claim about low salt is included on the packaging, the manufacturer is required to list the sodium content. However, the EU has undertaken an evaluation of labelling legislation with a view to identifying current and future needs of consumers, regarding the labelling information necessary for reasons of health protection and to enable informed purchasing choices. Legislative proposals are expected in 2004. In the meantime the Food Safety Authority of Ireland, FSAI, and the Food and Drink Federation, FDF, within the Irish Business Employers Confederation, IBEC, have been in discussion regarding the inclusion of salt labelling in a voluntary labelling code. I understand that a draft voluntary code is being drafted and is nearing completion.

I also note that work on salt reduction in processed foods has been carried out in the UK. This should have a knock on effect in British foods sold in Ireland, which, coupled with a similar salt reduction strategy in Ireland starting later in 2003 and agreement of explicit labelling of salt content in the FDF voluntary code, should see the consumer better informed and less exposed to high salt content of foods.