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Salty bread still OK in 'crackdown' [May. 19th, 2009|04:57 pm]
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[martin_hickman]
Bread will still be sold in the UK with unecessarly high levels of salt, despite a crackdown announced this week.
Manufacturers will have to meet the Food Standards Agency's new salt reduction targets  by 2012.

The FSA is rightly proud of its success in encouraging food companies to lower salt, which causes 21,000 deaths a year - at least - through heart disease and strokes, and its new targets should reduce the number of these pointless deaths.

But the agency has backtracked on its target for lowering salt in bread. The FSA had consulted on lowering salt from its 2010 target of 1.1grams per 100 grams of bread to .93 grams. Instead - presumably after intense lobbying from the baking industry - the new target will be 1.0 grams.

The FSA should have stuck to its planned target. As the Independent reported last year many supermarkets are already baking bread with around the .93 grams level that has now been abandoned. By contrast Warburtons is baking bread with about 1.08 grams.

A fifth of our salt intake comes from bread. Currently, the average adult daily consumption of salt is 9 grams (down from 12 grams a few years ago), but the target is for 6 grams. Salt campaigners CASH say we should be aiming for half that, around 3grams.

Bakers can cut salt if they want to...



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Comments:
From: corporeal4now
2009-05-19 05:08 pm (UTC)

Seasonal variation in salt intake

(Link)


In summer, the body is able to accept (and in hot countries demands) additional salt due to loss during sweating. Obviously, in winter the lower levels are better.

But I suppose in order to simplify the equation, we will get lower salt levels in food irrespective of season.