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Listen to this siteWednesday 30 June 2010
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The Food Standards Agency and the World Health Organization (WHO) will today welcome experts from 33 countries around the world to discuss salt reduction strategies.
‘We need to move forward on a global scale to continue the successful work of the UK and many other countries.’
Representatives from non-governmental organisations and the food and drink industry will also attend the forum to exchange their experiences of reducing salt levels in their products and their achievements to date. Reductions in salt levels of between 25% and 55% have already been achieved in some foods, such as bread, breakfast cereals, soups and sauces; and there is an increased consumer awareness of the health issues associated with a high salt intake.
Anne Milton MP, Parliamentary Under Secretary of State for Public Health, who will open today’s discussions, said: ‘Too much salt in the diet causes high blood pressure, which can lead to increased risk of heart attacks and stroke. Reducing salt in the diet is an effective and simple intervention that can save lives.
‘Cardiovascular disease is a worldwide problem. We need to move forward on a global scale to continue the successful work of the UK and many other countries. The Government is delighted to be holding this meeting jointly with the WHO to help us identify best practice ways of reducing salt.’
Today’s forum will be followed by a two-day technical meeting with experts, academics, government officials and WHO staff attending from around the world.
Download pdf
(pdf 476KB) Salt reduction – Evidence for action Alison Tedstone, PhD, Head of Nutrition Science, Food Standards AgencyDownload pdf
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(pdf 3MB) Freiberger Group: A European Perspective Richard Harrow MD, Freiberger UKDownload pdf
(pdf 849KB) The Industry's Contribution in Salt Prevention Strategies Cathryn Higgs, Food Policy Manager, The Co-operative GroupDownload pdf
(pdf 326KB) The Sodium Reduction Journey: WHO and FSA Exchange Forum on Salt Reduction Gerda Feunekes, PhD - UnileverDownload pdf
(pdf 1MB) Working With Craft Bakers to Lower Salt SPa ConsultingDownload pdf
(pdf 324KB) Consumer Awareness of salt intake: can consumers take action? Henry Uitslag, Food policy advisor, Dutch Consumers OrganisationDownload pdf
(pdf 1007KB) How can consumer awareness be improved and help them to take action Ailsa Welch, Senior lecturer in nutritional epidemiology, Medical School University of East AngliaDownload pdf
(pdf 333KB) How consumer awareness be improved and help them to take action? Graham A MacGregor, Professor of Cardiovascular MedicineDownload pdf
(pdf 3MB) Role of Civil Society: World Hypertension League in Global Salt Reduction Efforts Dr. Arun Chockalingam, Secretary General, WHLDownload pdf
(pdf 870KB) Salt reduction strategies: How can consumer awareness be improved and help them to take action? NetMumsDownload pdf
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