Consumers are pushed to cut salt consumption as suppliers object

Both the Food Standards Agency (FSA) and the Food and Drink Federation (FDF) have moved to persuade consumers to cut their salt intake from processed food.

The FDF launched a guide to help consumers understand more about salt while the FSA began a campaign to cut consumption in the UK after figures showed more than 26m people exceeded the recommended daily intake. It said that men ate on average 11g and women 8.1g of salt a day -- well over the recommended limit of 6g.

FSA chairman Sir John Krebs said that the food industry was about two-thirds of the way to its target of a 1g reduction in processed foods by the end of 2005, but that more had to be done. "Many in the food industry have reduced salt in processed foods. However, to reach the ambitious target of 6g a day by 2010 will require further action by both consumers and industry."

But the Salt Manufacturers' Association claimed that the FSA's campaign targeted one of life's essential ingredients. It took issue with the use of a cartoon slug which reacts badly to salt and has lodged a complaint with the Advertising Standards Authority.

"They [the FSA] are ignoring the need for more conclusive research and failing to make a proper assessment of the risks it could pose to some population groups," it said.

The British Dietetic Association, the Royal College of Physicians and the National Heart Forum have, however, backed the low salt campaign.

Marks & Spencer said that it would meet the salt reduction target early, by February 2005, with more than 800 products including ready meals and sandwiches. It said 92% of its ready meals contained less than 3g of salt and a single serving of its breakfast cereal less than 0.7g.

Meanwhile, Shropshire trading standards officers found that manufacturers are still adding significant amounts of sodium-based ingredients and salt to aid water retention in pork steaks. Steaks with added water were found to contain up to six times more sodium than unadulterated meat.

• As part of its focus on health issues, the FSA has restructured itself and created a consumer choice and dietary health department, run by director Gill Fine.

Fine will oversee the FSA's work on nutrition, novel foods, and consumer choice as well as its analytical services divisions from October 11.