Sausage sarnie has ‘more salt than fries and cheese burger’

SAUSAGE makers have been accused of failing to cut unhealthy salt levels.

One lobby group says salt, which is linked to raised blood pressure and strokes, has become a ‘forgotten killer’.

Its research suggests that a sausage sandwich could contain nearly two-thirds of an adult’s maximum 6g daily recommended intake – more than in a double cheeseburger and fries.

The study by CASH – Consensus Action on Salt and Health – found many premium and vegetarian sausages had high salt levels.

Public Health England set a series of voluntary salt reduction targets for sausages due to be met by the end of 2017. But CASH found many brands failed to meet them.

The PHE target is a maximum of 1.38g of salt per 100g in raw sausages.

The CASH study, largely based on salt in a cooked sausage, found more than 50 products above that figure. Highest levels were in Richmond brand products.

Its skinless pork sausages came in at 2.3g per 100g. The figure was 2.2g for its thick pork, oven-ready pork, frozen pork and thin pork sausages. Asda’s premium range ‘Extra Special’ Bacon & Maple Syrup Pork Sausages were high at 2.1g of salt per 100g.

The level was a relatively high 1.9g per 100g in Heck brand Spring Chicken Sausages and its Chicken Italia Sausages.

It was 1.8g in Debbie & Andrew’s Clean and Lean High Protein Pork Sausages. With vegetarian options, it was 1.9g in Quorn sausages and 1.6g in some Linda McCartney brands.

Graham MacGregor, Professor of Cardiovascular Medicine at Queen Mary University of London and chairman of CASH, said: ‘The UK has led the world on salt reduction but this survey clearly shows that many companies are not co-operating with the current voluntary policy.

‘Public Health England must get tough on those companies not complying and set new mandatory targets to be achieved by 2020 without further delay.

‘Otherwise, thousands of people will die from unnecessary strokes and heart attacks every year.

‘Salt reduction is the most costeffective and most successful public health preventive measure made to date, and it is a national tragedy that it is being allowed to fail.’

Nutritionist and Campaign Manager at CASH, Sonia Pombo, said food manufacturers should explore switching from salt to potassium-based salt replacements, which appear to deliver the same flavour without the threat to health. She said: ‘The Government should now encourage companies to explore the use of potassium – which is a mineral found naturally in fruit, vegetables and other foods – in sausages and help reduce the nation’s blood pressure.’

The British Meat Processors Association, which speaks for manufacturers, said: ‘Big strides have been made across sausage brands in reducing salt content and not all sausages are the same.

‘If consumers are concerned about nutritional content of their sausages then the salt level details are on the packaging and the consumer can choose accordingly.

‘As with much in life, balance is key and meat should be enjoyed as part of a balanced diet.’