Accept fact or take with a grain of salt?

THIRTY years ago Finland began a salt-reduction campaign as part of a comprehensive strategy to lower the country’s high incidence of cardiovascular disease. 

Throughout this time, government and industry worked together to reformulate foods, to introduce mandatory labelling of high-salt foods and to conduct extensive media campaigns to inform the public of the changes.1 

Estimates show the salt content of foods in Finland has been reduced in various product groups, including bread, meat products and cheese, by as much as 20–25%.

More dramatically, studies show the average salt intake among the population has been reduced by about a third.1

Systolic and diastolic blood pressure has also fallen by more than 10 mmHg, along with stroke and coronary heart disease mortality by 75–80%.1

“The lowering of the population average of both systolic and diastolic blood pressure

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