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Swiss sun bread; bread is one of the targeted foods for reducing salt, while keeping flavour

GENEVA, SWITZERLAND – The Swiss Federal Health Office in November 2011 released a report on Swiss sodium (salt) consumption, suggesting that Swiss consumers should reduce their intake by half. A study done by the Bern University of Applied Sciences, as part of the government’s continuing programme to find ways to reduce salt in processed foods, has shown that this can be done while maintaining quality.

Their work is part of Switzerland’s Salt Strategy 2008-2012, which calls for average salt intake to be reduced by up to 16 percent (4 percent a year over the four years) to 8 g per day by the end of this year. The long-term goal is for a maximum intake of 5 g per day, in line with WHO (World Health Organization) recommendations.

In November, Bern noted that “processed foods such as bread, cheese, sausage and other meat products, soups and ready meals are major hidden sources of salt. Efforts are therefore being made, in close collaboration with the food industry and researchers, to investigate how salt levels in processed foods and in the catering sector can be reduced over the longer term without adversely affecting taste.”

The Bern study, run at the School of Agricultural, Forest and Food Sciences in Zollikofen, has shown that processed foods account for about 34 percent of salt intake and bread and pasta for 21 percent.

Swissinfo 26 January 2012 carries a good background story on Switzerland’s use of salt in food and how it is changing.

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