Salt consumption in adults and children and a food industry perspective on salt targets are just some of the topics on the agenda at a seminar in Melbourne to mark the start of World Salt Awareness Week on 26 March.

Deakin University’s Centre for Physical Activity and Nutrition Research (C-PAN) with the Australian Division of World Action on Salt and Health (AWASH), and the National Stroke Foundation is holding a free public seminar.

Salt reduction and stroke prevention is the theme for this year’s World Salt Awareness Week because salt is the major factor that raises blood pressure and high blood pressure is the single biggest modifiable risk factor for stroke. Evidence also suggests that a high salt intake has a direct, independent effect on stroke, indicating that salt is responsible for many incidences of stroke.

Professor Caryl Nowson from Deakin University is an expert in the role of dietary minerals and electrolytes in the control of blood pressure. She holds the chair of professor of Nutrition and Ageing at Deakin University and was the founding chairperson of AWASH.

Professor Nowson, who will be speaking at the seminar, said excessive salt consumption was a critically important public health issue.

“The maximum daily amount of salt recommended for health by the National Health and Medical Research Council is just four grams of salt each day,” Professor Nowson said.

“Consumption levels in recent studies suggest daily average intake is about nine grams – more than double that amount.”

National Stroke Foundation CEO Dr Erin Lalor said reducing average salt intake by just one gram per day worldwide could prevent thousands of deaths from stroke every year. “Stroke is the second leading cause of death in Australia and a major cause of adult disability,” Dr Lalor said.

“By raising awareness of the dangers of high salt consumption we hope to reduce the incidence of stroke.

“It’s very important that everyone learns how to cut their salt intake and how to read food packaging so you can make healthier food choices.”

Professor Nowson will be joined at the seminar with speakers from the National Stroke Foundation, Deakin University and the Australian Food and Grocery Council.

Image via sunset.com

New research to be published in the Journal of Hypertension shows 32 countries now have national programs to reduce population salt intake. This research has been released to coincide with World Hypertension Day.

Central to the success of these programs is the establishment of targets for the maximum amount of salt in different foods. In the UK, US and Canada, governments have set targets for over 80 different food categories. Furthermore, the UK has already been able to demonstrate a reduction in population salt intake saving thousands of lives each year. Only nine targets have been established in Australia so far.

Said Jacqui Webster, lead author of the report in the Journal of Hypertension and Senior Project Manager at The George Institute for Global Health: “There is a huge body of evidence showing that salt is the main cause of high blood pressure which kills thousands of people each year - mostly through premature strokes, heart attacks and heart failure. The new research shows how countries around the world are responding to this evidence by implementing national salt reduction programs. Australia needs to do the same.”

World Hypertension Day has been established to highlight the preventable stroke, heart disease and kidney diseases caused by high blood pressure and to communicate to the public information on prevention, detection and treatment. Each year, May 17th is designated World Hypertension Day.

Article from The George Institute for Global Health AU

For more about hypertension and stroke risk factors www.strokefoundation.com.au.

We talk about finding alternatives to salt when cooking, but it can be difficult when its so easy to just add a pinch for flavour. Thanks to About.com. we have found a recipe for a great spice mix alternative.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

• 1-1/2 teaspoons garlic powder
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoon onion powder
• 1-1/4 teaspoons paprika
• 1 teaspoon celery seed
• 1-1/2 teaspoons white pepper
• 1-1/2 teaspoons dry mustard
• 1 teaspoon dried lemon peel
• 1 teaspoon ground black pepper

Preparation:

Whisk together all ingredients in a small bowl until well combines. Funnel into a dry glass container and seal tightly.

Store away from heat and light.

Use within 6 months for best flavour. Is great on meat, poultry, seafood and vegies.

Yummm.

Recipe found on About.com