August 2011 SODIUM 101

2 2 Sodium is an naturally occurring element. Humans need sodium to survive. Salt, the most common source of sodium, is composed of 39% sodium and 61% chloride. 1 teaspoon of salt is equal to 2300mg of sodium. What is sodium?

3 3 Where does the sodium come from? Naturally found in certain foods (e.g. fruits & vegetables, dairy and meat). Added to pre-packaged, home-made and restaurant foods and beverages for: –Preservation binds with water and inhibits the growth of micro-organisms like listeria and E-coli. –Functionality Essential for fermentation of certain foods like pickles; can affect texture and solubility of proteins in meats, cheese and poultry; and be a vehicle of nutrients for human nutrition (iodide, fluoride, iron or vitamins). –Taste Not only contributes to the salty taste that humans inherently like but also to other taste profiles like sweet, sour, bitter and umami. For example, salt reduces the bitterness of pure cocoa.

4 4 Global reduction strategies Many countries have started reduction strategies to limit sodium intakes in their population.

5 5 UK In 2003, a multi-pronged voluntary reduction strategy was initiated to bring the average salt intake from 9.5g to 6 g of salt per day. This corresponds to 3,800mg to 2400mg of sodium per day. After five years, an average 0.9g reduction per person/day was achieved (360mg of sodium). In 2011, food companies and public health officials signed a Public Health Responsibility Deal to lower salt by 1g in 3 years. After almost a decade of reduction, the UK will only be roughly halfway to their goal of 6g of salt per day.

6 6 Finland Commenced sodium reduction efforts in 1978 and by 2002 had demonstrated a 3g reduction in average population intake (from 12 to 9g/person per day). Included voluntary cooperation with the food industry, mass media campaigns and education.

7 7 Canada In July 2010, the Multi-stakeholder Working Group on Sodium released their report which recommended a three pronged strategy to reduce sodium in the diet of Canadians. The prongs include a public awareness campaign & education, voluntary salt reduction by food industry and monitoring & evaluation. The working group recommended a target of 2300mg of sodium per person/day by The working group was made up of health focused NGOs, health professionals, government and food industry partners, including FCPC.

8 8 What industry has done and is doing? –The Canadian food and beverage industry is committed to and supports the approach recommended by the Multi-stakeholder Working Group on Sodium Reduction. We believe the three- pronged, multi-staged approach demonstrates global leadership and is the right one to reduce Canadians’ daily intake of sodium. –FCPC members are committed to reducing sodium in the food supply in support of this initiative. –Manufacturers are engaged in the process and have already started reducing sodium in products, even before the strategy was released.

9 9 What food industry has done and is doing? Sodium levels in pre-packaged foods have been on the decline for years while efforts to educate consumers on the benefits of switching to low-sodium options have increased. According to FCPC’s Health and Wellness report (2010) over 1000 products have been reformulated to be lower in sodium and new reduced or low sodium products are being introduced everyday.

10 Why can’t it just be removed? Even small reductions in sodium from foods and beverages can result in significant changes in taste and texture of products. Scientific studies and real-life experiences have shown that gradual reduction in sodium can reduce and/or minimize taste and textural changes. Thus, increasing consumer acceptability and likelihood of success of any reduction initiative. This is why FCPC support a gradual stepwise reduction in sodium. The UK experience demonstrates the real challenge of sodium reduction.

11 Why can’t it just be removed? There is no one substitute for salt. As stated before, salt plays many roles in foods and beverages. For these reason, investments in time and resources are required to explore alternative ingredients, cooking and preservation methods to reduce salt. In some cases, reduction is limited because of the identity of the food (e.g. pickles, some breads and cheese) and safety concerns (some meats).