Implement policies on sodium reduction
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Implement Policies on Sodium Reduction. What is Sodium?. NaCl (table salt) Maintain balance of fluids Helps to transmit nerve impulses Aids in contraction and relaxation of muscles. Dietary Recommendations. Recommended levels of salt intake : Less than 2,300 mg/day

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Implement Policies on Sodium Reduction

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Implement policies on sodium reduction

Implement Policies on Sodium Reduction

What is sodium

What is Sodium?

  • NaCl (table salt)

  • Maintain balance of fluids

  • Helps to transmit nerve impulses

  • Aids in contraction and relaxation of muscles

Dietary recommendations

Dietary Recommendations

  • Recommended levels of salt intake :

    Less than 2,300 mg/day

  • Majority of adults’ actual salt intake:

    More than 3,400 mg/day

Where s the salt

Where’s the salt?

77 percent of a person’s salt intake comes from restaurant or processed food.

High salt foods

High Salt Foods

High salt intake s effect on health

High Salt Intake’s Effect on Health

  • Heart diseases

    • High blood pressure / hypertension

      • about 68 million U.S. adults (1 in 3)

    • Heart Disease

    • Stroke

  • Only 46 of 100 of adults with hypertension had adequately controlled blood pressure

Did you know

Did you know?

High blood pressure is known as the silent killer since usually it does not have warning signs or symptoms.

Salt reduction benefits on health

Salt Reduction Benefits on Health

  • Evidence supports a strong, direct relationship between blood pressure and vascular (blood vessels) mortality

  • Average blood pressure was in patients with resistant high blood pressure when switched from a high to low salt diet

  • In most individuals, blood pressure is reduced within days reducing salt intake

What should we do

What should we do?

  • WHO states that population-wide reductions in dietary salt consumption are highly cost effective. There is a need to give priority to implement national strategies and policies aiming at the reduction of dietary salt consumption.

Law and policy

Law and Policy

  • Food and Drug Administration

    • Nutrition labeling

      • Improve effectiveness of the Nutrition Facts Panel through labeling

    • Menu labeling/Salt Claims

      • Expand regulations under the Nutrition Labeling Education Act of 1990 (NLEA) to cover sodium content claims on menu items

    • Daily Value

      • Lower salt intake to 2,300mg or less

Program examples

Program Examples

  • USDA School Breakfast Program

    • National School Breakfast Program guidelines

      • 3 step reduction plan

      • 25%-27% reduction in breakfast meals (2004-2005)

      • 430-500 mg of sodium per meal

Culinary training camp

Culinary Training Camp

29 GreenvilleCounty Schools in South Carolina

  • At the training camp, cafeteria workers learn scratch cooking techniques such as roasting, use of herbs and seasonings in place of salt, and knife skills, so they can prepare foods fresh in the cafeteria rather than use highly processed foods.

  • These schools are committed to adopting healthier menus.

State and local level

State and Local Level

  • Menu Labeling

  • Warning Labels

  • Procurement Policies

  • Licensing/Taxing



  • Menu Labeling

    • Disclosure of salt content on menus

    • FDA Waiver

  • Warning Labeling

    • Under NLEA, state and local authorities can mandate warnings related to safety of food

To reduce dietary salt intake

To reduce dietary salt intake

Pan American Health Organization & World Health Organization Regional Expert Group suggests:

  • Make salt substitutes (spices and herbs) readily available at affordable prices, such as using basil, garlic and ginger.

  • Institute reformulation schedules for a gradual and sustained reduction in the salt content of all existing salt-containing food products at restaurants and ready-made meals

Implement policies that reduce salt consumption an american samoa example

Implement policies that reduce salt consumptionAn American Samoa Example

Target Population: All Department of Health employees

Summary: American Samoa Department of Health (DOH) Employee Wellness Policy #13-01

  • October 2013: DOH implemented a policy for all DOH employees relating to proper nutrition, physical activity and tobacco smoking

  • Employee Wellness Activities: restricts DOH employees from having incentives, fundraisings and activity vendors advertising and selling unhealthy foods, alcohol, tobacco and gift cards to fast food chains

  • Increased Access to Healthier Foods: prohibitsDOH and its contracted food services from serving unhealthy foods

  • All DOH internal meetings, conferences, community meetings sponsored and funded by DOH must serve healthy and local options of food and drinks; no red meat, soda products and artificially flavored drinks are to be served

Implement policies that reduce salt consumption a guamanian example

Implement policies that reduce salt consumptionA Guamanian Example

Target Population: All government of Guam employees Summary: PL31-141: Healthy Vending Machine Policy

  • Guam was awarded with the Communities Putting Prevention to Work Grant to have healthy foods more accessible to the community

  • PL31-141: mandatesall vending machines in government of Guam facilities to be serving at least 50% healthier food options

  • The Guam Department of Public Health and Social Services (DPHSS) worked with all government agencies, and vending machine operators before the Healthy Vending Machine Policy could be passed

  • DPHSS took the law a step further by enforcing 100% of all vending machines in all DPHSS facilities to be selling healthy foods and water content only

  • Guam’s Non-Communicable Diseases (NCD) Consortium is looking towards having the Worksite Wellness Health Coaches in each of the participating government agencies to be the enforcing agency, to ensure vending machine vendors are in compliance to the standards set forth by Healthy Vending Machine Policy

Who can i contact for more information

Who can I contact for more information?

Adrian Bauman

BodenInstitute of Obesity, Nutrition and Exercise and Prevention Research Collaboration

University of Sydney

Sydney, Australia

Email: 

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