Maggie's

WCRF - Recommendation Seven

Limiting consumption of salty foods and foods processed with salt

Too much salt in our diet is known to lead to high blood pressure but it can also increase the risk of stomach cancer. The evidence shows that "salt and salt-preserved foods are probably a cause of stomach cancer".
 
In the UK we eat much more salt than we need or is recommended. Our daily intake should be less than 6g (just over one teaspoon) but the average intake is approximately 9g.
 
Salt is added to many foods now including tinned and packet foods, processed meats, breakfast cereals and breads. Most ready meals and pre-packed meals also contain high salt levels to help preserve them. According to the Food Standards Agency, a food that is high in salt will contain more than 1.5g salt per 100g. A food that is low in salt will contain 0.3g salt per 100g.
 
Ways to reduce salt intake
The Expert Panel of 21 world-renowned scientists developed their recommendations so that they could be easily incorporated into daily life. Here are five easy ideas for reducing salt intake:
- Use pepper, herbs and spices to flavour foods, instead of salt.
- Reduce intake of tinned, packet and convenience foods and
  make meals from scratch where possible.
- Make your own soup, you can control the level of seasoning
  and its much healthier.
- Limit intake of processed meats eg, sausages, burgers, hams.
- If adding salt to foods, use as little as possible.