NICE Launches Controversial Salt Guidelines for Industry

The UK’s National Institute for Health and Clinical Excellence has called on the food industry to use less salt, sparking a backlash from the industry

Salt can be reduced by levels of 5-10 percent without custom

NICE’s new guidelines have stated that up to 40,000 deaths from heart disease and stroke could be prevented each year by reducing the levels of salt and saturated fat in our food. NICE believes a reduction in salt intake, aiming for a maximum intake of 6g per day per adult by 2015 and 3g daily by 2025, would result in 15,000-20,000 fewer deaths from heart disease and stroke every year.

The necessary changes could be made painlessly, according to Professor Simon Capewell, Vice Chair of the guidance group and an expert in public health from the University of Liverpool.

“If salt levels in food are reduced by 5 to 10 percent a year, most consumers don’t even notice any difference in taste - their taste buds simply adjust,” Capewell said. “Meanwhile they will benefit from better health and less risk of heart disease and stroke.”

“We have already seen good progress in this area. Salt levels in bread have gone down by 40 percent over the last five years. So although our target looks quite challenging, it is eminently feasible.”

The guidance calls for low salt products and low saturated foods to be sold more cheaply than their higher content equivalents, but NICE is not calling for a tax on unhealthy foods, said Professor Mike Kelly, Public Health Director at NICE.

“Taxation of foods is a rather blunt instrument that would not work,” said Professor Kelly.

“OUT OF TOUCH WITH REALITY”
Some in the food industry have responded negatively to NICE’s findings, however.

Julian Hunt, Director of Communications at the Food and Drink Federation, said yesterday: “We are surprised that NICE has found the time and the money to develop guidance that seems to be out of touch with the reality of what has been happening for many years.

"The food industry is leading the world when it comes to voluntarily changing the recipes of popular food brands so that they are lower in salt, fat or energy; introducing better-for-you choices at the same price as standard lines; and improving the quality of nutrition information available on packs. To give a specific example, industry reformulation efforts have already resulted in the levels of trans fats in foods dropping to such low levels that UK intakes are now well below the recommendations by the World Health Organization.

"The new Government has rightly made public health its top priority and has already set out a clear vision of its priorities in this area - including how it wants to create even more momentum behind industry's voluntary actions. We look forward to working with new Ministers, and other stakeholders, to bring that work to life in a way that makes a real difference for consumers."

Edited by Ellie Duncan