April 2010 - Hot Topic

Salt — What’s at Fault?

by Kim Ouellette, RD, Co-Chair Food Security Work Group

Canadians are getting much more sodium (the main component of salt) than is healthy: all age groups have average daily sodium intakes that exceed the Tolerable Upper Intake Level. Humans require very small amounts of sodium, which is used for functions such as regulating body fluids. Consuming excess amounts of sodium increases health risks for hypertension, heart disease, and stroke.

Research has found that most of our intake – likely around 80% – comes from sodium in processed and restaurant foods. Salt use by individuals – at the table and in cooking – accounts for much less than what is added by the food industry. Some “low sodium” foods are being marketed, but often at a higher price, and it has become challenging to find foods with a natural sodium level (no or very little added sodium).

Health Canada is chairing a multi-stakeholder Sodium Working Group (SWG), which is responsible for developing a strategy that will lower the sodium content of Canadians’ diets to within recommended levels.

The SWG’s approach has three prongs, two of which are education and research. However, awareness raising and nutrition education efforts cannot be effective if widespread healthy options from which to choose are not available. The third prong is voluntary reduction of sodium levels in processed foods and those sold in food service establishments. This voluntary approach is of concern in light of a similar example. In 2007, the food industry was given a two-year voluntary period to virtually eliminate processed trans fat throughout the food supply, but levels have remained unacceptably high in a number of food categories.

The SWG is to deliver a final strategy report and recommendations to the federal Minister of Health this June followed by periodic updates on implementation progress. Canada’s federal health minister Leona Aglukkaq has recently stated that “Health Canada is committed to raising awareness about sodium to help Canadians make informed food choices.”

Health Canada and the SWG must provide strong leadership in assuring adequate reductions in sodium levels throughout the food supply. A regulatory, rather than voluntary, approach is what is needed so that making healthy choices will be easier for all Canadians.