Monitoring Sodium and Potassium in Processed Foods 2003-2020

Thursday, 27 January 2022

Non-communicable diseases such as cardiovascular disease, cancers, chronic respiratory diseases and diabetes are a leading cause of illness across the world accounting for almost 70% of deaths.  Some 4.1 million annual deaths are thought to be caused by consuming too much salt. Policies on salt reduction have been shown to have strong positive effects on health and the FSAI has been monitoring salt intake as well as overseeing salt reduction programmes for a significant period of time.   

For its monitoring, the FSAI has identified eleven categories of processed foods which impact an individuals’ daily salt intake. The FSAI sampled products from processed food categories yearly and the Public Analyst Laboratory in Galway completed analysis for sodium and potassium content. 

This report provides an overview of the results obtained in the FSAI salt monitoring surveys which are conducted on annual basis since 2003.

Monitoring Sodium and Potassium in Processed Foods: September 2003 to December 2020