Salt and Health

The FSAI has been working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods since 2003 with 7 main objectives.

The Food Reformulation Taskforce will be building on the work undertaken by the FSAI to date.

Data on the Sodium content of Irish food

The FSAI in conjunction with the Public Analysts Laboratory in Galway has monitored processed food on the Irish market since 2003 to determine mean levels of sodium and potassium in these products. Data generated from this monitoring helps support the FSAI Salt Reduction Programme in processed foods and the FSAI contribution to monitoring of sodium intake in the WHO-EU salt action network.

• Monitoring sodium and potassium in processed foods 2003 - 2021
• Summary of the European Salt Action Network (ESAN) Statement on “Population Dietary Salt Reduction and the Risk of Cardiovascular Disease”

Last reviewed: 29/9/2022