SOUTH AFRICANS will be eating less salt in everyday items such as bread, breakfast cereal, margarines and butter, savoury snacks, potato crisps, processed meats, sausages, soup and gravy powders, instant noodles and stocks.
An amendment to the foodstuff regulations comes into effect today, enforcing that each of these foods has an individual target to reduce their salt volumes.
The amendment was published in the Government Gazette in March 2013. A three-year implementation period was granted to allow time for manufacturers to experiment with reformulation and produce lower-salt products that are still acceptable to consumers. Another deadline of June 30, 2019 has been introduced to reduce the amount of salt in these foods even further.
The Heart and Stroke Foundation (HSFSA) says South Africans eat on average double the recommended daily salt limit of 5g a day. Most of this salt does not come from what consumers add themselves, rather, from what is added during manufacturing.
HSFSA dietitian Gabriel Eksteen said some products were already below the legislated limits before the regulation was announced, while other products were far above these limits.
In a simulation study conducted by researchers, including experts from the World Health Organisation, the North-West University and University of the Witwatersrand, it was shown that an estimated reduction of salt from breads, margarine, soup and seasonings will amount to a 0.85g daily reduction per person.
They calculated that this will result in 7 400 fewer cardiovascular deaths and 4 300 fewer non-fatal strokes every year.
Irene Labuschagne, dietitian at Stellenbosch University's Nutrition Information Centre, said a reduction of salt intake by just 2g a day will reduce the risk of cardiovascular events by 20%.
“The salt restriction is greatly supported and applauded by health professionals. A total of 31.8% of South Africans have high blood pressure. Educating the public is crucial to the success of salt reduction,” she said.
Pioneer Foods chief executive Phil Roux said the reduction of salt in their products started more than two years ago, and reductions were implemented gradually to allow consumers’ palates to adjust.
“All breakfast cereals and bread products produced today are compliant with the 2016 sodium targets, effective June 30, and many of the related products are already compliant with the 2019 targets. It was relatively easy for some products to achieve the 2016 sodium targets, and for others careful formulation optimisation was required to ensure good product quality,” he said.
National Health Department spokesperson Joe Maila said the legislation was a key preventative measure in combating non-communicable diseases.