Salt shaping as food nasty

Salt is emerging as a target for health campaigners as evidence mounts that cutting down can save lives and millions of dollars in hospital care and prescription costs.

The Stroke Foundation wants the Ministry of Health to set mandatory salt-reduction targets which food manufacturers must meet as concern grows about the role of salt in heart disease and strokes.

Experts believe lowering salt levels across the population could be more effective - and easier - than anti-smoking campaigns in reducing New Zealand's high incidence of strokes and cardiovascular disease.

Many New Zealanders are thought to consume nearly twice the safe daily limit of just over a teaspoon of salt, or 2300mg of sodium.

Excess sodium causes high blood pressure, which is a leading risk factor in heart disease and strokes. Most of this excess comes from processed and ready-to-eat foods rather than what's sprinkled on meals at home.

Despite a recent push by food manufacturers to reduce sodium levels, experts say a national strategy is needed.

A report in last week's NZ Medical Journal estimates that reducing salt in manufactured foods could result in 2745 fewer heart attacks and 2064 fewer strokes and save 930 lives a year by 2018.