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<BR>Salt<BR><BR><BR><BR>Table salt, or edible salt, is almost entirely composed of sodium chloride (NaCl). It also contains a small proportion of trace elements such as fluorine and iodine. The exact composition of salt is variable depending on where it comes from. Traditionally used for bringing out the flavour in foods, salt has also been used since the Middle Ages for its ability to increase food preservation and limit the multiplication of microorganisms. These properties are always exploited by the food processing industry which adds salt to products it prepares to improve the taste, appearance and texture of foods, and increase their shelf-life.<BR><BR>Where does salt come from?<BR><BR>Salt comes from two different sources: <BR>· marine: it is then obtained through the evaporation of sea water<BR>· fossile: present in the ground in the form of deposits, this type of salt is called gem salt.<BR><BR>Consumers add around 1 to 2g of salt a day to cooking water or meals, which is only 10% to 20% of daily intake. Almost 80% of this intake comes from processed foods. The highest contributors to salt intake are: bread and crispbreads, pork products, cheese, ready meals, soups, quiches and pizzas, sandwiches, condiments and sauces, and pastries.<BR><BR>Health effects of salt<BR><BR>Salt is needed for the body to function properly. The minerals it contains enable the transmission of nerve signals, muscular contraction and the kidneys to function while keeping the body well hydrated. The scientific community believes that a daily intake of 4g of salt is adequate to cover an adult's needs, and that daily intake should not be less than 1 to 2 g/day.<BR><BR>According to scientific studies, excess salt consumption (over 12g a day) may be harmful as too much salt increases blood pressure and the development of cardiovascular diseases. People suffering from high blood pressure, heart failure or diabetes are particularly sensitive to the adverse effects of salt. Excess consumption is also a risk factor for osteoporosis, a disease which weakens bones and can lead to fractures.<BR><BR>Afssa's recommendations (2002) <BR><BR>In view of the above, in 2002 Afssa recommended a 20% reduction in salt consumption over 5 years, i.e. to 6 to 8g a day on average. <BR><BR>This reduction will be encouraged through:<BR>· A campaign raising the population's awareness of this issue<BR>· Better consumer information on salt content in foods through the labelling of food products<BR>· Initiatives targeting manufacturers to reduce the amount of salt used in processed foods<BR><BR>Afssa also highlights the fact that prevention of high blood pressure and cardiovascular diseases is achieved not just through a reduction in salt intake but also, more generally, through a balanced, varied diet and regular physical exercise.<BR><BR><BR><BR>March 2008<BR>Find out more...<BR>Food > Consumers<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<A HREF='PNF6I0.htm'>See Anses</A>
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Salt
Table salt, or edible salt, is almost entirely composed of sodium chloride (NaCl). It also contains a small proportion of trace elements such as fluorine and iodine. The exact composition of salt is variable depending on where it comes from. Traditionally used for bringing out the flavour in foods, salt has also been used since the Middle Ages for its ability to increase food preservation and limit the multiplication of microorganisms. These properties are always exploited by the food processing industry which adds salt to products it prepares to improve the taste, appearance and texture of foods, and increase their shelf-life.
Where does salt come from?
Salt comes from two different sources: ·marine: it is then obtained through the evaporation of sea water · fossile: present in the ground in the form of deposits, this type of salt is called gem salt.
Consumers add around 1 to 2g of salt a day to cooking water or meals, which is only 10% to 20% of daily intake. Almost 80% of this intake comes from processed foods. The highest contributors to salt intake are: bread and crispbreads, pork products, cheese, ready meals, soups, quiches and pizzas, sandwiches, condiments and sauces, and pastries.
Health effects of salt
Salt is needed for the body to function properly. The minerals it contains enable the transmission of nerve signals, muscular contraction and the kidneys to function while keeping the body well hydrated. The scientific community believes that a daily intake of 4g of salt is adequate to cover an adult's needs, and that daily intake should not be less than 1 to 2 g/day.
According to scientific studies, excess salt consumption (over 12g a day) may be harmful as too much saltincreases blood pressureand the development of cardiovascular diseases. People suffering from high blood pressure, heart failure or diabetes are particularly sensitive to the adverse effects of salt. Excess consumption is also a risk factor for osteoporosis, a disease which weakens bones and can lead to fractures.
Afssa's recommendations (2002)
In view of the above, in 2002 Afssa recommended a 20% reduction in salt consumption over 5 years, i.e. to 6 to 8g a day on average.
This reduction will be encouraged through: · A campaign raising the population's awareness of this issue · Better consumer information on salt content in foods through the labelling of food products · Initiatives targeting manufacturers to reduce the amount of salt used in processed foods
Afssa also highlights the fact that prevention of high blood pressure and cardiovascular diseases is achieved not just through a reduction in salt intake but also, more generally, through a balanced, varied diet and regular physical exercise.
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