The Salt Solution
The Salt Solution: Guidance for Your Food Outlet
High levels of dietary salt are associated with raised blood pressure, development of hypertension and increased risk of cardiovascular disease (CVD). In Ireland, CVD is the single highest cause of death, accounting for over 2 in 5 of all annual deaths. At present, daily salt intake is recommended at 6g / day. Research reports that the Irish population greatly exceeds this figure, with the average daily salt intake being approximately 10g / day in adults.
It is estimated that 15% of total salt intake comes from naturally occurring sodium in unprocessed foods, 15 - 20% from discretionary sources such as table salt or its addition to recipes, and 65 - 70% from processed foods. Processed meats and breads account for over 50% of salt intake from foods, with the remaining salt coming from various other manufactured food products such as soups, sauces, biscuits, cakes and breakfast cereals.
As a restaurant/food outlet owner, you can contribute to reducing the salt intake of the Irish population by following these strategies:
- reduce the amount of added salt in dishes
- substitute salt with herbs and spices
- use reduced salt ingredient alternatives, such as reduced salt sauces and stock cubes
- offer dishes with little to no salt (such a stratey will also appeal to those following a low-salt dietary regime such as CVD and renal patients)
- avail of dietitian-led professional menu analysis services
At healthpro, we work closely with restaurants, cafes, fast food outlets, and bars nationwide, and we recognise that these food providers can make a significant contribution towards the goal of reducing dietary salt intake. Indeed, by helping our clients to firstly define, and to subsequently refine their salt usage, healthpro Menu Mentoring® has enabled thousands of menu items across the country to be accurately rebranded as "Low Salt" options. Get in touch with us today to find out how your business can be a leader in this important area of public health.
Food Safety Authority of Ireland. (2016). Salt and Health: Review of the Scientific Evidence and Recommendations for Public Policy in Ireland (Revision 1). Report of the Scientific Committee of the Food Safety Authority of Ireland.
Published on 8 February 2017 | Back to February Articles