Dietary salt intakes greatly exceed nutritional requirements in almost all populations worldwide. High salt intake is associated with high blood pressure, heart disease, stroke and a number of other conditions. Internationally there is now scientific and policy consensus on the need to decrease dietary salt intake in order to reduce the burden of suffering and death. During the past decade governments and statutory agencies worldwide have set targets for reductions in salt intake in their populations. In 2005, the Food Safety Authority of Ireland (FSAI) estimated that Irish adults were consuming an average of 10 grams of salt per day and recommended a target of 6 grams or less. This target has been actively supported by all of the relevant stakeholders including the Department of Health & Children. The Food Safety Authority of Ireland has taken a leading role in working with the food sector to reduce the salt content of processed food. safefood, a North-South body responsible for the promotion of food safety on the island of Ireland, has coordinated public education initiatives. safefood commissioned this research on salt intakes in Irish adults in order to assess the impact of these initiatives to date and to contribute to ongoing strategy development. The study was led by Professor Ivan Perry and Dr Gemma Browne, working with colleagues in the Department of Epidemiology and Public Health, University College Cork, and the Health Research Board Centre for Health and Diet Research.
15 Oct 2010
Citation for this resource:
Perry IJ, Browne G, Loughrey M, Harrington J, Lutomski J & Fitzgerald AP ; (2010) Dietary salt intake and related risk factors in the Irish population.Safefood, .