New law slashes salt content in SA’s foods

FROM this week, South Africans will be eating less salt, and most will be blissfully unaware of it. New legislation to reduce salt in processed food came into effect on June 30.

South Africans eat on average double the recommended daily salt limit of 5g a day. Most of this salt does not come from what consumers add to food themselves, but rather from what is added during manufacturing.

Excess salt intake can raise blood pressure, contributing to heart disease, stroke and kidney disease. From today, South Africans will eat a little less salt as legislation comes into effect to reduce the salt content of commonly consumed foods.

Most salt is hidden in everyday foods. Four slices of bread provide 1.6g, or a quarter of a teaspoon, of salt a day – a third of the recommended maximum. A portion of sausage or boerewors can provide 2.5g of salt. Even sweet breakfast cereals can bump up salt intake by 1g.

While legislation is the key, it will not completely resolve our excess salt intake. South African consumers add on average 4g of salt to their food at home. This alone nearly meets the World Health Organisation’s maximum limit of 5g, or one teaspoon, of salt a day.

Consumers should read food labels to compare products and demand less salty ones. All foods with the Heart Mark logo are lower salt options.

And our responsibility doesn’t end with shopping. Adding less salt while cooking and at the table is just as important.