Setting legal limits on the amount of salt allowed in processed foods would reduce heart disease by one fifth, researchers claim.
Forcing manufacturers to cut salt levels is 20 times more effective at reducing heart disease compared with voluntary measures by the food industry, according to research published online in the journal Heart.
Around three quarters of the salt in our diet is already in the food we eat. For good health, adults should consume no more than 6g of salt a day, but UK adults consume around 8.6 g daily.
High dietary salt intake is linked to an increased risk of high blood pressure, stroke and heart disease. Heart disease is the UK’s biggest cause of premature death.
Salt
Researchers from the University of Queensland compared different strategies for reducing dietary salt, including advice from health experts on how to cut down on salt, voluntary salt reduction by food manufacturers and legally restricting the levels of salt allowed in processed foods.
The different strategies were costed in terms of their impact on years of good health over a lifetime, and the savings over time to the health service. They also compared the results with what would happen if none of the strategies were in place.
Dietary advice alone was not cost effective, even if targeted towards those most at risk of heart disease and stroke, as their calculations showed it only cut ill health from these conditions by less than 0.5 per cent.
The findings also showed that voluntary salt reductions on the salt levels of processed foods would cut ill health from heart disease by only about one per cent.
Salt
However, setting mandatory limits on the amount of salt in processed foods could lead to a 18 per cent reduction in heart disease, the researchers said.
“Food manufacturers have a responsibility to make money for their shareholders, but they also have a responsibility to society.
“If corporate responsibility fails, maybe there is an ethical justification for government to step in and legislate,” the authors wrote.
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The American Heart Association has issued an advisory, urging Americans to cut salt intake so as to reduce the risk of cardiovascular diseases.
The association’s recommendation for the general population is to consume no more than 1500 milligrams (mg) of sodium a day because of the harmful effects of sodium – elevated blood pressure and increased risk of stroke, heart attacks and kidney disease.
Elevated blood pressure (hypertension) is a major public health problem – approximately 90 percent of all Americans will develop hypertension over their lifetime.
Sodium consumption is currently more than two times higher than the recommended upper limit of 1,500 mg daily, with 77 percent of that consumption coming from packaged, processed and restaurant foods.
“Even a modest decline in intake – say 400 mg per day -would produce benefits that are substantial and warrant implementation,” said the advisory authors.
According to the advisory:
As sodium intake rises, so does blood pressure and the risk of negative health outcomes.
Independent of its effects on blood pressure, excess sodium intake adversely affects the heart, kidneys, and blood vessels.
The advisory has been published in Circulation: Journal of the American Heart Association.
A new review of studies has found that reducing the amount of salt in diabetics’ daily diet is key to warding off serious threats to their health.
In the Cochrane review, the authors evaluated 13 studies with 254 adults who had either type 1 or type 2 diabetes.
For an average duration of one week, participants were restricted to large reduction in their daily salt intake to see how the change would affect their blood pressure.
“We were surprised to find so few studies of modest, practical salt reduction in diabetes where patients are at high cardiovascular risk and stand much to gain from interventions that reduce blood pressure,” said lead reviewer Rebecca Suckling.
“However, despite this, there was a consistent reduction in blood pressure when salt intake was reduced.”
High salt intake is a major cause for increased blood pressure and, in those with diabetes, elevated blood pressure can lead to more serious health problems, including stroke, heart attack and diabetic kidney disease.
In the Cochrane review, the participants’ average salt intake was restricted by 11.9 grams a day for those with type 1 diabetes and by 7.3 grams a day for those with type 2.
The reviewers wrote that reducing salt intake by 8.5 grams a day could lower patients’ blood pressure by 7/3 mmHg. This was true for patients with both type 1 and type 2 diabetes.
The reviewers noted that this reduction in blood pressure is similar to that found from taking blood pressure medication.
Suckling acknowledged that studies in the review only lasted for a week and that the type of salt restriction probably would not be manageable for longer periods.
However, Suckling said, the review also found that in studies greater than two weeks, where salt was reduced by a more achievable and sustainable amount of 4.5 grams a day, blood pressure was reduced by 6/4 mmHg.
The review appeared in the current issue of The Cochrane Library, a publication of The Cochrane Collaboration, an international organization that evaluates research in all aspects of health care.
Several newspapers have reported that many shop-bought soups contain very high levels of salt. The Daily Mail reported that some soups can have as much salt as “16 bags of crisps”. The Daily Express, said that one particular takeaway soup from a high street food chain contains more than an adult’s entire recommended daily dose.
The news reports are based on an investigation into salt levels in soups sold in the UK. The research was carried out by Consensus Action on Salt & Health (CASH), an independent group of scientists that wants to bring about a reduction in the high levels of salt in processed foods and to educate the public about the dangers of too much salt.
CASH found that some soups contained particularly high levels of salt. For example, the ‘Very Big Soup Bold Thai Green Chicken Curry’ from Eat contained 8.07g, more than the 6g recommended total daily amount for adults. Overall, 99% of the surveyed products contain more salt per portion than a packet of crisps and one in four of the surveyed soups still fail to meet the 2010 Food Standard Authority (FSA) voluntary targets.
As a CASH spokesperson said: “This survey shows huge amounts of salt can be hidden in seemingly healthy choices.”
There are ways to limit your salt intake, read the advice below or click on the links to the right.
What is CASH?
Consensus Action on Salt & Health (CASH) is a specialist group of scientists and medical professionals that is concerned with salt and its effects on health. The group was set up in 1996 with the aim of working to reach a consensus with the food industry and government over the harms of a high salt diet. It aims to bring about a reduction in salt levels in processed foods, as well as guiding people to reduce the amount of salt that they add to their diet.
What has CASH said?
CASH has carried out an investigation (December 2009 to February 2010) into the salt levels in soups sold in the UK. Through packaging and online information it surveyed the salt contained in 575 ready-to-eat soups. It looked at soups in cans and cartons, and chilled, branded and supermarket own-label soups, and soups sold over-the-counter in high-street food outlets such as Eat, Pret A Manger and Caffè Nero.
What were the ‘worst’ soups for salt levels?
The worst products in terms of highest salt levels per portion (only the saltiest soups for each group surveyed are presented here):
Cafe soups
* Eat Bold Thai Green Chicken Curry (8.07g per portion)
* Eat Bold French Onion (7.5g)
* Eat Bold Toulouse Sausage, Butter Bean & Lentil (7.23g)
All of these were from Eat’s Very Big Soup range.
Those with the highest levels in standard portion sizes included:
* Caffè Nero Organic Carrot & Coriander (3.6g)
* Pret A Manger Lentil & Bacon (3.39g)
* Pret Classic Tomato Soup (3.1g)
* Eat Bold Thai Green Chicken Curry (2.82g)
Supermarket fresh soups
* New Covent Garden Food Co Scotch Broth (2.4g)
* Marks & Spencer King Prawn Noodle Soup (2.4g)
* The Yorkshire Provender Onion Soup with Hambleton Ale and Mustard (2.31g)
* Marks & Spencer Simply Fuller Longer Meatball Minestrone (2.3g)
Ready-to-serve soups
* Batchelors Soupfulls Classic Beef & Vegetable (3.0g)
* Batchelors Creamy Chicken Potato & Mushroom (2.6g)
* Heinz Taste of Home Lancashire Lamb Hotpot (2.6g)
* Heinz Taste of Home Steak & Guinness Soup (2.6g)
What were the ‘best’ soups?
The best soups in terms of lowest salt levels per portion (only the least saltiest soups for each group surveyed are presented here):
Cafe soups
* Pret A Manger’s Malaysian Chicken (1.0g)
* Winter Vegetable Soup (1.16g)
* Caffè Nero’s Organic Leek & Potato (1.2g)
* Eat’s Simple Garden Vegetable (1.23g)
Supermarket fresh soups
* Tideford Organic Moroccan Vegetable (0.44g)
* Asda Extra Special Spiced Moroccan Style Soup (0.5g)
* Sainsbury’s Tomato & Basil (0.75g)
* Sainsbury’s Carrot & Coriander (0.75g)
* Sainsbury’s Lentil & Red Pepper soups (0.75g)
* Asda Extra Special Tomato and Basil (0.75g)
Ready-to-serve soups
* Morrisons Chicken Noodle Soup (0.5g)
* Asda Good For You Tomato & Basil Soup (0.5g)
* Tesco Light Choices Carrot & Coriander (0.5g)
* Sainsbury’s Cream of Tomato & Red Pepper Soup (0.5g)
What did CASH conclude?
CASH says that high-street cafes are some of the worst offenders for high salt levels, with a total of 10 products from Eat containing more than the 6g a day salt recommendation for adults. The Eat Very Big Soup Bold Thai Green Chicken Curry contains nearly the same amount of salt as three Big Macs and three fries.
* Overall, 99% of the surveyed products contain more salt per portion than a packet of crisps.
* One in four of the surveyed soups still fails to meet the 2010 FSA voluntary targets.
* Only 6% of soups would be eligible to meet the green traffic light labelling system.
* In total, 23 supermarket products contain 2g of salt or greater per portion, with 18 of these coming from leading brands including Heinz, New Covent Garden Food Co and Batchelors. Although there has been a 17% reduction of salt per 100g soup in the ready-to-eat ranges since CASH last surveyed soups in 2007, there is still a long way to go to meet the salt reduction targets.
* The supermarkets’ own brands meet 2010 targets in 93% of cases, while the branded products are trailing, with only 66% meeting targets.
Hannah Brinsden, who carried out the research for CASH, summarised: “In general, the cafe-style takeaway soups tend to be saltiest, whereas the fresh soups tend to be lower in salt … If you are concerned about how much salt you eat, try to avoid soups containing high salt ingredients such as bacon, cheese and chorizo, and instead choose vegetable- and tomato-based ones. The best option, however, would be to make your own.”
What effect does too much salt have on health?
The Food Standards Agency recommends that adults should eat no more than 6g of salt per day. It estimates that the average daily intake may currently be as high as 9.5g per day (CASH estimate 8.6g). High salt levels can have a variety of effects on a person’s health. High salt can affect cardiovascular health, causing high blood pressure and increasing risk of strokes, heart disease and kidney disease.
How do I avoid eating too much salt?
Read the label. See how much salt there is per 100g and per serving. Take note of the serving size as well. This will be more apparent where soups are purchased in containers in supermarkets, but when purchasing in cafes and food outlets, nutritional information should be available on request.
* As was apparent from the soups that CASH surveyed, there are large variations in salt content in soups with similar flavours. Do not assume that different brands of the same type of soup have similar salt levels.
* Be aware of the salt coming from other foods, for example if soup is eaten as part of a larger meal, or if it’s eaten with bread, another food with typically high levels of salt. As reported by CASH, the latest National Diet Nutrition Survey (NDNS) – also published this month – showed bread to be the greatest contributor of salt to the diet, across all age groups.
* Consideration should be given to the salt levels in all packaged foods, as these often contain very high levels of salt. The FSA reports that about 75% of our salt intake is already present in the food that we buy, most of which is processed. CASH reports that cereal and cereal products (including bread) contribute 30% of the salt consumed in an adult diet, and 34-37% of that in children.
With all food, the best way of knowing how much salt is in your food is to make it yourself. However, even when cooking your own food, care should be taken regarding the salt contained in cooking items. Another way to reduce salt is to cut down, or eliminate, any extra salt added in cooking, and add less salt at the table. Visit the FSA’s website for more information about the salt in your food.
New reports have shown that one fifth of heart disease deaths can be prevented every year if salt is cut out of diets. Research has shown that food companies are adding to much salt in their foods.
230,000 people die every year from strokes and heart attacks. If food companies change the amount of salt they use in, ready meals, pizza, cereal, crisps many people would keep their lives.
Most members of the public don’t have any idea how much salt goes into their food. Not everyone looks at the salt content on the back of the packet they are buying, and so have no clue how much strain they are putting on the bodies organs by eating large amounts of salt.
An average intake of salt a day in the UK is over 9g, the recommended amount by health experts is 6g. Many ready meals in supermarkets exceed the recommended amount in just one meal! Most people eat several meals a day, consuming more salt and putting their bodies at risk.
Food companies say they are working hard trying to make their produce healthier and are trying to reduce how much salt is in their products, but it seems not enough is being done.
Victoria Taylor, of the British Heart Foundation, said: ‘Voluntary regulations placed on food companies have already achieved good results.salt food
‘We’re making progress without the need for compulsory limits.’
It was revealed that some food companies were being paid to reduce the fat and salt in their food.
While there are ‘low fat’ ready meals in the supermarkets, the salt in the meal is still incredibly high.
Some families on a low income will need to be more aware of this problem, as fresh food is sometimes out of their financial budget, and the cheaper foods they may choose are reported to contain a lot more salt to preserve the foods for longer.
It has been discussed by the national health to put restrictions on the food companies that crisps and sandwiches are to contain no more than 3g of salt.
Hopefully these restrictions will be put into action soon enough, to decrease heart Disease and strokes.
Children who have high blood pressure are four times more likely to have learning disabilities than children with normal readings, according to a study.
U.S researchers said while it was well known that hypertension could increase the risk of heart disease, their study suggested it could also affect mental development in the young.
Dr Heater Adams, of University of Rochester Medical Center, said: ‘This study found that children with hypertension are more likely to have ADHD (attention deficit hyperactivity disorder).
‘Although retrospective, this work adds to the growing evidence of an association between hypertension and cognitive function.’
Around four per cent of children in the U.S are now estimated to have high blood pressure. The UK figure it not known because Britain has no standard definition of hypertension in children.
There isn’t a defined series of measurements for blood pressure in children. A U.S working group said children with high blood pressure had readings that were higher than 95 per cent of their peers who were the same age, height and weight.
The study, published in the journal Pediatrics, looked at 201 patients aged between 10 and 18-years-old who had been referred to the hypertension clinic at URMC’s Children’s Hospital.
They found 101 had hypertension, or sustained high blood pressure.
Of these, 28 per cent had learning disabilities, well above the general population’s rate of five per cent.
Previous studies excluded children with ADHD because medications can increase blood pressure.
However, researchers included them this time because it is also possible that the higher rate of ADHD among children with hypertension is a reflection of mental development problems caused by hypertension.
They found even when ADHD was factored out of the analyses, there was still a higher rate of learning disabilities in the hypertensive, compared to the non-hypertensive group of children.
Dr Lande said: ‘With each study, we’re getting closer to understanding the relationship between hypertension and cognitive function in children.
‘This study underscores the need for us to continue to tease out the potential risk children with hypertension have for learning difficulties at a time when learning is so important.
‘It may be too early to definitively link hypertension and learning disabilities, but it isn’t too early for us, as clinicians, to ensure our paediatric patients with hypertension are getting properly screened for cognitive issues.’