There is a growing body of evidence of the adverse health effects of some of the foods that we eat. This literature is particularly robust for the association of excess salt consumption and hypertension. This has been borne out in a variety of study types in different populations.

Hypertension (raised blood pressure) is a major contributing factor to heart disease and stroke which together account for almost four out of ten deaths in Ireland. It is estimated that if we reduced our intake of salt as a population by 40%  this would result in a reduction in 494 (13%) fewer deaths from stroke and 846 (10%) fewer deaths from heart disease on the island of Ireland.

We eat 10 g salt/day but  we only need 4 g/day for physiological function. Only 20% of this salt is discretionary.  So, given that 80% of our salt intake is obligatory, added to food during processing, preparation or preservation, we are reliant on ‘upstream measures’ such as healthy policies of procurement and engaging with the food industry to reduce salt in food.

The HSE as part of its procurement policy recognises that it must offer value for money- not only in terms of lower cost but quality goods and services for both patients and staff alike. Engagement, through procurement, with the major suppliers of bread has already achieved 10% lower salt bread in the most parts of the HSE.