“WHO International Sodium Benchmarks for Totally different Meals Classes” is a information for international locations and trade to scale back the sodium content material in several classes of processed meals. All over the world, consumption of processed meals is a quickly growing supply of sodium.
Confusingly, comparable processed meals merchandise usually include totally different quantities of sodium in several international locations. WHO’s harmonized international benchmarks will present international locations how they’ll progressively decrease their targets, based mostly on their native meals environments, and encourage trade to decrease the sodium content material in processed meals accordingly and advance towards the WHO objective of 30% discount in international salt/sodium consumption by 2025.
“Most individuals don’t know the way a lot sodium they devour, or the dangers it poses,” mentioned Dr Tedros Adhanom Ghebreyesus, WHO Director-Common. “We’d like international locations to ascertain insurance policies to scale back salt consumption and supply individuals with the knowledge they should make the proper meals selections. We additionally want the meals and beverage trade to chop sodium ranges in processed meals. WHO’s new benchmarks give international locations and trade a place to begin to evaluation and set up insurance policies to remodel the meals setting and save lives.”
The WHO International Sodium Benchmarks goal a variety of classes of processed and packaged meals merchandise that considerably contribute to overly salty diets. Processed and packaged bread, savoury snacks, meat merchandise and cheese are among the many classes of high-sodium meals merchandise recognized for the newglobal benchmarks.
Decreasing sodium content material by reformulating processed meals is a confirmed technique to scale back inhabitants sodium consumption, notably in locations the place consumption of processed meals is excessive. It will possibly additionally stop processed meals from changing into a serious supply of sodium in international locations the place consumption of those manufactured meals could also be quickly growing.
In the UK, voluntary targets for meals manfacturers to reformulate merchandise decreased grownup salt consumption roughly 15% between 2003 and 2011, indicating that target-setting throughout a number of meals classes can obtain significant reductions in sodium consumption.