A substantial body of research indicates a high dietary intake of salt as an important factor in the development of primary hypertension (a sustained increase in blood pressure not associated with an underlying medical condition). Hypertension is one of the most significant modifiable causal factors in the development of cardiovascular disease, the single highest cause of death in this country. Studies indicate that Irish adults consume an average of 10 g of salt per day, an amount well in excess of the recommended upper intake of 6 g per day. However, further evidence demonstrates that a relatively small reduction in daily salt intake has the potential to create a significant fall in blood pressure at a population level and thus a reduction in cardiovascular disease-associated morbidity and mortality.
For these reasons, the state body, the Food Safety Authority of Ireland (FSAI), has been working with the food industry for a number of years toward achieving an overall reduction in the salt content of processed and prepared foods. To date substantial progress has been made in assisting food manufacturers, retailers, and caterers to make significant salt reductions across a wide range of popular food brands and everyday foodstuffs. At healthpro, working closely as we do with restaurants, cafes, fast food outlets, and bars nationwide, we recognise that these food providers also have a significant contribution to make towards the goal of reducing national 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.