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New research: time for Australia to target salt
Media Release
Embargoed – not for publication before 00.01, 03 February 2010
New research shows that more than 70% of processed meats, cheeses and sauces contain
unacceptably high levels of salt in Australia. Many other food products also had high levels
of salt. These findings have been released by The George Institute to coincide with World
Salt Awareness Week (1-7 Feb).
The Australian Division of World Action on Salt and Health (AWASH) is calling on the government
to take action by setting salt target levels for processed and take-away foods.
Professor Bruce Neal, Chair of AWASH says, “Salt reduction efforts in Australia are piecemeal and
progressing too slowly. Target levels for salt in processed and take-away foods are urgently
required. Industry is crying out for a level playing field that everyone can work towards”. He added,
“They’ve shown this works in the UK, and New York City has just set targets that will be applied
across the US. We are passing up one of the greatest public health opportunities in Australia – a
recent report on the US strategy showed that reducing population salt intakes by 3 grams could
prevent up to 92,000 deaths each year.”
In the UK and the US, negotiations between government, industry and scientists have established
maximum acceptable salt levels for more than 85 categories of processed and fast foods. Industry
then works towards achieving these targets over an agreed timeframe, typically a couple of years.
There is overwhelming evidence that the current high levels of salt consumed in Australia causes
high blood pressure, the leading cause of stroke and a major factor in heart disease. Most
Australians eat 8-10g of salt a day but could live healthily on just 1-2g/day. Levels of salt in
naturally occurring foods are very low but industry adds huge amounts during the manufacturing
process. There is growing evidence that it also causes stomach cancer, osteoporosis, obesity,
kidney stones and kidney failure.
The new research, published in the American Journal of Clinical Nutrition this month, highlights the
wide range of salt levels in Australian processed foods and shows how they stack up against UK
targets. The Australian food industry has achieved important reductions in some food categories
but others are still very salty. For many food types there was a huge range in the salt content of the
saltiest product compared to the least salty, suggesting substantial scope for change.
Says Jacqui Webster, lead author of the new research and Coordinator of AWASH, “Many people
recognise that salt is bad for health and have stopped adding salt during cooking or at the table, but
this will only get them so far. With some three quarters of the salt we eat hidden in everyday foods
such as bread, processed meat, and take-away foods, it is very hard to make the large reductions
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needed.” She also noted that, “Australia needs to set its own salt targets. We can get a good lead
from the UK and the US about how to do this but we urgently need the Australian food industry and
government to come to the table and figure out a local solution”.
The George Institute will ask government, industry and AWASH to meet, review the new data and
develop a plan for setting targets for salt levels for all processed and take-away foods that
contribute importantly to salt in the Australian diet. This includes bread, processed meat products,
processed cheeses, soups and sauces, savoury snacks and biscuits, salad dressings, breakfast
cereals, pastries and most fast food and take-away meals.
###ENDS###
For more information please contact:
The George Institute Public Relations Manager
Emma Orpilla (02) 8238 2424 / 0410 411 983
eorpilla@george.org.au
Notes to editors:
1.
The Australian Division of World Action on Salt and Health (AWASH) is a growing network of individuals and
organisations concerned with salt and its effects on health. The mission of AWASH is to improve the health of
Australians by achieving a gradual population-wide reduction in dietary salt consumption that will reduce
cardiovascular diseases and other salt-related health problems.
2.
AWASH has been working closely with the food industry and many companies have made commitments to reduce
salt in foods (see separate information sheet on industry action to date).
3.
The new research is published in the American Journal of Clinical Nutrition:
Webster J, Dunford E, Neal B. A systematic survey of the sodium contents of processed foods. Am J Clin Nutr.
2010;91:413-20.
4.
World Salt Awareness Week is an initiative of World Action on Salt and Health and this year’s theme is Salt and Your
5.
New research shows reducing population salt intakes by 3g could avert up to 92,000 deaths in the US. See: Bibbins-
Domingo K, Chertow GM, Coxson PG, Moran A, Lightwood JM, Pletcher MJ, et al. Projected Effect of Dietary Salt
Reductions on Future Cardiovascular Disease. N Engl J Med. January 20, 2010.
6.
To find out more about the UK Food Standards Agency salt reduction targets, see
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To find out more about the New York City Salt Reduction Initiative see
8.
This press release has been issued by the AWASH Secretariat, which coordinates the day–to-day activities of
AWASH and takes final responsibility for all outputs from AWASH. The Secretariat is informed by an Advisory Group
which comprises a larger set of individuals with expertise in a range of different areas pertinent to the activities of
AWASH.
9.
Salt Awareness Week information packs are available on request. These include a brochure, poster and information
NEWS 
