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Pacific Salt Reduction TargetsWhy setting targets for salt in food?
Pacific island countries and areas are in a health and socio-economic crisis due to Noncommunicable Diseases (NCDs). The main cause of death in the Pacific is cardiovascular diseases. High sodium intake contributes to raised blood pressure and hypertension which is a key risk factor for heart disease and stroke.
Salt reduction has been identified as one of the most cost-effective interventions for preventing the increasing burden of NCDs and - as part of the Global Action Plan for the Prevention and control NCDs 2013-2020 - member states of the World Health Organization (WHO) have agreed to a target of 30% relative reduction in population sodium intake by 2025.
The establishment of targets for salt levels in foods is a key component of effective salt reduction strategies. Based on the contribution of different processed foods to salt in the Pacific diet, proposed maximum acceptable regional targets for salt levels in selected food categories have been developed. The targets are adapted from targets set in Fiji, United Kingdom and Australia taking into account the existing range of salt levels in processed food in the Pacific. The general principle is that salt levels need to be reduced in all products by as much as possible, but special attention needs to be paid to products high in salt and products that a frequently consumed by Pacific people.
The Pacific salt reduction targets provide governments; food manufacturers and importers guidance on recommended maximum level of salt in processed food. The targets have been developed at the regional level in order to ensure consistency in salt reduction target setting across countries in the Pacific and in order to facilitate trade between Pacific island countries and areas and between the Pacific and the rest of the world. Governments are encouraged to adopt the targets into national policies and legislation while food manufacturers and importers are encouraged to produce and procure foods that comply with the targets.
Governments may want to use the targets for developing and implementing food standards; public procurement policies; excise taxes; food labelling regulations and policies either in mandatory or voluntary formats.
The proposed salt reduction targets cover the following eight food categories:
For more information about Pacific salt reduction targets, please contact:
Peter Sousa HoejskovTechnical Officer – Food Safety & NCDWHO Division of Pacific Technical Support (DPS) Tel: +679 323 4146e-mail: [email protected]
Bread and roti Bread without filling 400
Asian sauces Soy sauce, Fish sauce etc. 4,840
Canned fish Tuna, salmon, sardines, 430 mackerel and other canned fish
Canned meat Corned beef, luncheon meat 540 and other canned meat products
Sausages Lamb, pork, beef 600 and chicken sausages - frozen, chilled, canned and other sausages
Snack food Crisps 600
Extruded snacks 750
Corn chips 560
Biscuits Plain biscuits and crackers 610
Savoury biscuits 800
Sweet biscuits - filled and unfilled 450
Instant noodles Ramen and other 1,600 instant noodle products
Food category Sub-category Target sodium mg/100g
Oct
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201
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