Meat + Poultry - May 2007 - 74

The
shakedown
on salt
Decreasing salt in food
is a global effort

T

he debate in the United States
regarding the benefits of consuming less sodium has heated
up in recent years, but all the efforts
are a drop in the bucket compared
to more broad-based actions taking
place globally to drive down sodium
consumption.
The World Health Organization this
past month published "Reducing Salt
Intake in Populations," a report calling
for population-wide strategies to reduce
salt consumption as a cost-effective way
of lowering blood pressure, preventing
heart disease, stroke and other health
problems. The report, which arose from
a committee convened by the WHO
this past October, urges governments
around the world to reduce average sodium consumption to 2,000 milligrams
per day, about half of what Americans
consume now.
84

I

MEAT&POULTRY

I

May 2007

I

In an opening session at the meeting, Dr. Michel Chauliac, coordinator of
the French Nutrition and Health Plan at
the Ministry of Health, elaborated on

WORLD HEALTH ORGANIZATION
efforts under way in France to reduce
salt intake. In 2004, the French parliament adopted a Public Health Act that
set as one of its goals to reduce salt in-

www.MEATPOULTRY.com

By Eric Schroeder
eschroeder@sosland.com

take to less than 8 grams per person
per day.
Chauliac noted that in France, only
10 percent of total dietary salt intake
comes from salt added during cooking or at the table. As such, Chauliac
said processed food products need to
be labeled accordingly. He said any
salt added during industrial food processing should be reduced, taking into
account the need to add salt for food
safety, preservation, processing requirements and taste purposes.
In 2000, the French Food Safety
Agency recommended a reduction in
salt consumption by the French population and an evaluation of the achievability of a gradual decrease in the salt
content of processed foods. As part of
the evaluation, several goals were defined, including reducing salt intake in
the population by 20 percent, reducing



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Meat + Poultry - May 2007

Table of Contents for the Digital Edition of Meat + Poultry - May 2007

Contents
Meat + Poultry - May 2007 - 1
Meat + Poultry - May 2007 - 2
Meat + Poultry - May 2007 - 3
Meat + Poultry - May 2007 - Contents
Meat + Poultry - May 2007 - 5
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