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Reduction of salt content in meat products
Babić, Milenko
Vranić, Danijela
Borović, Branka
Babić-Milijašević, Jelena
Gerić, Tamara
Lilić, Slobodan
Excessive salt/sodium intake is recognized as a main cause of essential hypertension and it is linked to several health disorders. The World Health Organization (WHO) made a recommendation to Member States to reduce population salt intake by 30%, as part of the nine global tar‑ gets to reduce premature mortality from non‑communicable diseases by 25% by 2025. WHO recommends that adults consume less than 5 g of salt per day (less than 2000 mg sodium). WHO adopted key broad strategies for salt reduction: (1) government policies — including appropriate fiscal policies and regulation to ensure food manufacturers and retailers produce healthier foods or make healthy products available and affordable; (2) working with the private sector to improve the availability and accessibility of low‑salt products; (3) consumer awareness and empowerment of populations through social marketing and mobilization to raise awareness of the need to reduce salt intake consumption; (4) creating an enabling environment for salt reduction through local policy interventions and the promotion of “healthy food” settings such as schools, workplaces, communities, and cities; (5) monitoring of population salt intake, sources of salt in the diet and consumer knowledge, attitudes and behaviours relating to salt to inform policy decisions; (6) salt reduction programmes and programmes that promote fortification with micronutrients of salt, condiments or seasonings high in salt (bouillon cubes, soy and fish sauce) can complement each other.
engleski
2023-11-03
Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.
http://creativecommons.org/licenses/by/4.0/legalcode
Salt reduction, Meat products, Strategy Recommendations
10.18485/meattech.2023.64.2.51