Australian think tank flags how salt is “sneaking” into diets while urging government to set mandatory limits
Extending the intervention timeframe to allow for sustained efforts is important, and allocating resources to adopt a systems approach will be needed for achieving an effective reduction in salt consumption.
01 Nov 2023 --- A new Australian report reveals that individual dietary choices are not solely responsible for the high salt intake levels. External factors, particularly food manufacturing processes, account for three-quarters of the nation’s salt intake.
The report entitled “Sneaky salt: How Australia can shake its salt habit” suggested that salt intake in Australia has reached alarming levels, with the average citizen consuming 1.9 times the recommended daily allowance. This dietary pattern has been implicated in serious health conditions.
Earlier this year, a study carried out by Dr.Kristy Bolton and her team suggested that initiatives focused on raising consumer awareness in Victoria, Australia, have been ineffective in reducing adult salt intake.
“Without national advocacy and legislation, it was difficult to engage the food industry to reduce the sodium content of their packaged foods meaningfully,” Dr. Bolton, from Deakin University, Australia, tells Food Ingredients First.
“Strategies as part of a systems approach to reducing sodium consumption could include policy-based initiatives such as food procurement and nutrition labeling, the use of salt substitutes and creating health-promoting retail and foodservice environments, ” she explains.
Advocating for salt reduction policies
In light of these findings, the Grattan Institute advocates for mandatory salt limits in various food items, extending beyond the voluntary limits on bread and sausages set in 2009, which were deemed inadequate in design and implementation.
Discussing the effectiveness of intervention components, Dr. Bolton notes the importance of the government: “Federal decision-makers need to be involved in setting mandatory salt reduction targets for processed foods for significant impact.”
“We could look to countries such as the UK, Canada, and Finland where salt reduction initiatives have been more successful. More countries now are incorporating structural and policy-based initiatives to improve the healthiness of the food environment, supporting consumers to consume less salt.”
Aging affects the body's ability to regulate sodium and water, suggesting that elderly individuals might be more susceptible to the negative impacts of high-salt diets.Health impact of salt
Excessive salt intake is linked to increased blood pressure, with health consequences such as hypertension, heart disease, certain cancers, and stroke. The report highlighted that around 2,500 Australians die annually from illnesses related to high salt consumption. By reducing intake, it’s projected that the nation could gain an aggregate of 36,000 additional years of life over two decades, preventing 6,000 hospital visits and 300 deaths annually.
Excessive salt intake might also impact mental health, as it can elevate corticosterone, the equivalent of the “stress hormone” corticosteroid in humans.
Peter Breadon of the Grattan Institute remarks, “If we don’t improve our diets, we won’t improve our health.”
“Consumer awareness campaigns need to be innovative and cut through the background noise to help shift salt-related knowledge, behaviors and attitudes; building existing levels of population knowledge regarding high salt intakes and links to common health conditions.” Dr. Bolton says.
Comprehensive strategies for a healthier diet
Dr. Bolton also stresses the need for broader involvement: “Opportunities to strengthen this approach in the future include not relying on state and community levers alone for impact on population salt consumption.”
“A particular focus on the retail and food industry is needed. To have a greater impact on the food supply, a focus on national and international manufacturers is recommended, not just supporting small-to-medium manufacturers to reformulate.”
“Furthermore, we need to create health-promoting retail and foodservice environments which promote fresh, affordable, minimally processed foods over highly processed foods which would not only reduce salt consumption but also improve diets and reduce the risk of non-communicable disease.”
“Clear implementation and evaluation strategies of how salt will be reduced as part of the National Obesity Strategy and National Preventive Health Strategy in Australia is needed, along with considering the needs of all populations to ensure solutions are equitable.” Dr. Bolton concludes.
By Sichong Wang
