How much salt?

Some companies have reduced the salt content of their cereals. Photo / Richard Robinson

WHO recommended limit for adults: 5g/day

Average consumption (men): 11.3g/day

The New Zealand and Australian health ministries' recommended maximum levels start at 1000mg of sodium a day (about half a teaspoon of salt) for infants aged 1 to 3 years rising to 2300 mg a day (or 5.8g of salt) for adults. This is in line with US Dietary Guidelines.

In Britain, the recommended limit is 4g a day for adults.

The World Health Organisation suggests an adult intake of no more than 5g of salt (about 2g of sodium) a day. A sampling of 704 people in New Zealand in the 1990s revealed women were consuming an average 9.2g of salt a day and men 11.3g/day. Researchers believe our intake may be at least 50 per cent higher than the recommended amount.

SALT: THE STATS

* Too much sodium, being overweight, smoking, excessive alcohol consumption and family history are leading risk factors for high blood pressure. With salt, the kidneys' ability to process sodium weakens as people age.

* Globally, high blood pressure accounts for 51 per cent of deaths from stroke and 45 per cent of deaths from ischaemic heart disease (narrowed or blocked arteries), says the World Health Organisation.

* The WHO has estimated that a population-wide reduction in sodium intake of 2.9g/day would lead to a 22 per cent reduction in deaths from strokes and a 16 per cent reduction in deaths from coronary heart disease.

* Last month's US Institute of Medicine report says reducing sodium to recommended guidelines could prevent more than 100,000 deaths in the US each year.

* A study published in the New England Journal of Medicine in February claimed that reducing salt intake by 3g a day would have "approximately the same effect on rates of coronary heart disease as a 50 per cent reduction in tobacco use, a five per cent reduction in body mass index among obese adults or the use of statins to treat persons at low or intermediate risk of heart disease." It estimated savings of US$10-24 billion ($14 billion -$33.7 billion) in health costs could be achieved.

* Too much sodium also increases calcium loss, contributing to osteoporosis and is also linked to gastric cancer and asthma.

DOING THEIR PART
A quiet reduction in the salt content in most bread sold in New Zealand is touted as a textbook example of how industry and health agencies can collaborate to make food healthier without a regulatory stick.

In 2004, bread accounted for a quarter of daily sodium consumption, and most white breads - especially cheaper labels - exceeded the desirable sodium level of no more than 450mg per 100g. Project Target 450 saw the Heart Foundation work with New Zealand's two major bread manufacturers, Goodman Fielder NZ Ltd and George Western Food NZ Ltd, to lower the amount of sodium in their breads. Foodstuffs and Progressive Enterprises joined in with their house brands along with independent bakers Couplands and Yarrows.

The initiative saw some breads reduced in sodium content by up to 20 per cent and, the foundation claims, 150 tonnes of salt each year was removed from the New Zealand diet. Because it was done in small steps, bread companies say consumers did not notice a change in taste. The project won the Heart Foundation supreme award at the 2008 New Zealand Health Innovation Awards.

But health experts suspect the initiative has made only a small difference to New Zealanders' overall salt consumption and a nationwide strategy is needed to bring down salt content across the spectrum of processed and packaged foods.

Other manufacturers have also addressed salt content, often in conjunction with the Heart Foundation. Examples include:

* Heinz Watties: Sodium reduced across its product range.

* Hubbards: Breakfast cereals reduced in salt, sugar and fat content.

* Bluebird: Sodium reduced by nine per cent in last two years across their product range.

* General Mills: Products (which include pastas, cereals, cake mixes and snack bars) "reformulated" to reduce fat and sodium and to increase fibre.
* Kellogg's: Since 1997, Kellogg's has reduced salt content in 12 breakfast cereals by an average of 40 per cent in an ongoing programme.

* Nestle: Sodium reduced in instant soups, noodles, sauces and gravies, Maggi recipe mixes and chicken stock cubes.

* Sanitarium: Sodium decreased in range of breakfast cereals.

* Supermarkets: Both Progressive and Foodstuffs have reduced sodium and made other health improvements in house brand items including breads and breakfast cereals. Foodstuffs' "Pick Me" label indicates reduced sodium and Progressive has introduced no-added-salt options in canned pulses and salmon.

* McDonald's: Sodium reduced in seared chicken and dipping sauces and says it will continue to look at sodium content.