Research reveals dangers of salt

Mlungisi Mthembu: The Cape Times, 18 September 2012

Researchers say reducing salt intake can prevent 7 400 cardiovascular disease deaths annually in SA and that bread and margarine had the highest salt content. Soup powders and seasoning followed.

Their research paper, published in the September issue of the SA Medical Journal, was a collaborative effort between academic institutions in SA.

The scientists measured the salt excreted in urine samples of a representative sample. They found a direct relationship between a high salt intake and high blood pressure, which is a precursor to heart disease and stroke.

The World Health Organisation recommends a daily salt intake of 4g to 6g per day, but the average South African consumes 8.1g.

"When we looked at which foods contributed to high salt consumption, we found that bread had the highest salt content. We also found that the amount of salt in bread had increased over the years," said Krisela Steyn, who co-authored the paper.

Among the biggest contributors were also soup powders, seasoning and margarine. Once they found where the salt came from, the scientists then asked if the salt came from people adding salt in their food or from pre-prepared foods.

Steyn said that in European countries, 15 percent to 20 percent of salt intake came from people adding salt. It was therefore easier to work with food production companies to reduce salt content in produced foods.

The researchers found that by reducing salt intake, the number of cardiovascular disease deaths could be reduced by 7 400 a year and non-fatal strokes by 4 300, compared with 2008. This would equate to a total annual saving of R300 million.

"Reducing the sodium content of bread is of greatest importance, with 80 percent of estimated cost saving stemming from this," the scientists said.

In SA, as much as 45 percent of salt intake is added during cooking and eating.

"It is essential that we teach people to use less salt," said Steyn, who is the assistant director of the Chronic Disease Initiative in Africa. "The deaths we see are occurring prematurely."

Steyn said the best way to decrease salt content was to do it gradually to allow the taste buds to adapt.

Health Minister Aaron Motsoaledi's spokesman, Fidel Hadebe, welcomed the findings as "in line with our plans to reduce the salt content in food".

The department had published regulations for comment and to ensure the food industry was involved.

For additional information, visit www.doh.gov.za