Action on Salt calls for mandatory salt reduction after chilled sliced meats exceed recommended levels
25 Jan 2022 --- Action on Salt (AoS) is pressing the UK government to create compulsory, comprehensive salt reduction targets, with penalties for those who do not comply. Additionally, the salt reduction targets for all products containing added salt should be evaluated regularly.
This follows research by AoS at Queen Mary University of London, UK, that unveiled two-thirds (65%) of all chilled sliced meat – ham, chicken, salami – sold by major supermarkets are high in salt, with one in four (25%) products saltier than Atlantic seawater.
“This information provides further evidence that the current voluntary system is not working, Sheena Bhageerutty, nutritionist at AoS, tells NutritionInsight.
“This report demonstrates reductions are possible (as retailers are leading in the progress in salt reduction in comparison to the food industry) and so the food industry should do whatever possible to reformulate their products, for the benefit of public health. This includes the use of reduced-sodium salt replacers, which are recognized as a safe alternative to salt.”
Explaining why a low dose of salt in these chilled sliced meat products is necessary, Bhageerutty adds: “Salt is added to these meat products primarily to increase water-binding capacity, inhibit the growth of microorganisms, increase shelf life and improve texture, taste and color.”
Salt targets need adjusting
Given that the salt targets set in 2006 have not been adjusted (unlike other food categories), food producers have made “poor” progress in this food category.
The AoS report revealed two-thirds of all cold sliced meats sold by major supermarkets, including sliced ham, chicken, corned beef, and salami, are dangerously high in salt (>1.5 g per 100 g), with one-third (35%) failing to achieve national salt reduction standards.
One-third of chilled sliced meats fail to meet the salt targets.
Food manufacturers, in particular, are lagging, with only one in three (37%) of their chilled sliced meat products achieving their respective salt targets, compared to two in three (69%) of retailers’ label products. Tesco is leading the retailers in compliance with the targets compared to Waitrose, which is falling far behind (97% versus 7% respectively).
Additionally, the salt content varies from 0.26 to 6.0 g per 100 g across all surveyed products, a 23-fold difference.
There is variation across each of the different types of chilled sliced meat. For example, within poultry products, there is a difference of 2.24 g salt between the least salty (Aldi’s Flame Grilled Chicken Slices at 0.26 g per 100 g) and the saltiest product (Adlington Cooked Sliced Free Range British Turkey at 2.5 g per 100 g).
While salt per suggested portion size (as stated on pack) averages 0.6 g, due to inconsistent portion sizes (which range from one slice to half a packet across food companies), certain manufacturers are offering up as much as 1.73 g salt per portion for ham, and 2.3 g per portion for charcuterie meats.
Previously, a separate study looked at sodium levels in processed meat and fish in five major countries and found the greatest quantities in China and the US.
Salt reduction is a cost-effective way to lower the risk of blood pressure, stroke and heart disease.
AoS has also been calling for labeling restrictions on sodium-rich “healthy” snacks.
“Forcing” industry to comply
Graham MacGregor, professor of cardiovascular medicine at Queen Mary University of London and chairman of AoS, comments on the need for companies to pursue reformulation action.
“It’s a disgrace that food companies continue to fill our food with so much salt when there is the option to reformulate, which our research shows can easily be done. The government needs to force the industry to comply, to ensure that many thousands of people don’t die unnecessarily,” says MacGregor.
“Reducing salt is the most cost-effective measure to lower blood pressure and reduce the number of people suffering from strokes and heart disease – all of which is completely avoidable.”
In taking a look at the health risks of excess salt, Queen Mary University London research found if the UK’s national salt reduction program is adequately enforced by 2050, it might avoid nearly 200,000 cases of heart disease and save £1.64 billion (US$2.3 billion) in healthcare expenses.
Moreover, following a Salt Substitute and Stroke Study, global nutrition groups pushed the F&B sector to use a low-sodium, high-potassium alternative instead of table salt to save millions of lives annually.
By Nicole Kerr
