Study On 41 Food Products Shows Varying Levels Of Salt Content

Ottawa, Ontario (AHN) – A study made by the Center for Science in the Public Interest showed varying levels of salt on 41 kinds of different food sold across Canada. The wide range of sodium content indicates food manufacturers could use less salt, said CSPI national coordinator Bill Jeffery.

The release of the finding is relevant since the excessive salt intake of Canadians – at 3,500 milligrams daily, way above the maximum recommended dose of 2,3000 mg – has been the subject of media reports.

Among the types of food the CSPI examined were soups, salad dressings, breads, potato chops, cheeses and crackers.

As a result of taking in too much salt, 21.3 percent of Ontario residents are suffering from high blood pressure, while over 80 percent are hypertensive and must take drugs. Health experts forecast hypertension cases to balloon by 60 percent in 2025.

Other western countries had taken a more active stand in cutting salt content of processed food. The United Kingdom pressured food manufacturing firms to bring down to average sodium intake of Britons to 2,400 mg per day, from 3,800 mg.

Finland initiated an anti-salt program in the 1970s, which led to the 40 percent dip in salt consumption and 80 percent decline in stroke deaths.

Among the food products found by the CSPI to contain low sodium content are the President’s Choice Blue Menu Primavera Pasta Sauce which had 120 mg of salt in the sauce’s 125 milliliter content. Another was the East Side Mario’s Cheese and Tomato Sauce Pizza, which had 335 mg in a 140 gram portion. Nature’s Path’s Heritage O’s breakfast cereal had 115 mg salt in a 30 g bowl.

CSPI concluded Health Canada must go beyond food labeling in cutting salt content. “On those labels, sodium numbers vie for attention amidst the amounts of 12 other nutrients plus calories. Only the most studious readers of food labels will see that the amount of salt added to some brands is often only a fraction of what is added to other comparable foods,” the study said.

CSPI submitted a 12-point recommendation which include setting salt reduction targets for key food categories to encouraging consumers to read labels carefully.

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