Andrew Doyle (Wicklow, Fine Gael)
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Question 217: To ask the Minister for Health and Children the action she will take regarding the Food Safety Authority of Ireland admission that they are not able to reach the target of 6gms per person per day; her policy regarding enforcement of the maximum levels of salt in processed foods; and if she will make a statement on the matter. [7716/10]

Mary Harney (Dublin Mid West, Independent)
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Salt consumption among the Irish population is considerably above the recommended level of 6g/day. The Survey of Lifestyle, Attitudes and Nutrition (SLAN 2007) indicates the men consume an average of 8.7g/day and women consume 8g/day. These estimates exclude discretionary salt, i.e. salt added during cooking and at the table, and therefore underestimate the total salt intake by 15-20%.

In 2004, the Food Safety Authority of Ireland (FSAI) initiated a national salt reduction policy and programme aimed at reducing average daily salt intake by Irish adults to 6 grams (one teaspoon) by 2010. In September 2008 the FSAI warned that this target would not be met. While the food industry had made some strides to reduce salt in processed foods, the consumption pattern of Irish adults which favours high quantities of bread and processed meats has made it difficult to reach the 6g/day target. The FSAI estimated that by 2008 average adult salt intake from processed food had reduced by 7%, but projected that it would reach 7g/day from processed food alone by 2010, without taking into account salt use from discretionary sources like cooking and table use.

High salt intake gives rise to significant health risks. Hypertension (raised blood pressure) is a major contributing factor to heart disease and stroke. A reduction in salt intake of 3g/day would reduce stroke mortality by an estimated 13% and coronary heart disease mortality by 10%.

An EU Common Framework on Salt Reduction, developed in 2008 and supported by my Department provides a supportive framework to the FSAI's salt reduction programme and to key organisations who continue to educate the consumer about the health benefits of salt reduction.

The salt reduction programme has been extended to 2012 with European targets of a 16% reduction in salt in certain food categories. This now includes seventeen member states in addition to Ireland and the UK. Therefore the salt profile of key foods across Europe is being reduced and this will affect the salt in foods on the Irish market.

The forthcoming Cardiovascular Health Policy is expected to recommend salt reduction policies for Ireland, encompassing a reduction of salt in processed foods, the labelling of salt content in pre-packaged foods in the retail sector in line with the planned EU food labelling legislation and implementing a public awareness campaign on salt intake.