WRITTEN QUESTION E-2424/03

by Kathleen Van Brempt (PSE) to the Commission

(21 July 2003)

Subject: Salt content in children's food

Nutritionists are urging a reduction in the salt content in the food that we eat. They emphasise that this is particularly important with regard to babies' and children's food. Apart from the fact that it leads to an unhealthy diet, they claim that an excessive intake of salt is the cause of obesity and high blood pressure in later life. Scientific standards have been laid down which prescribe the maximum daily salt intake commensurate with good health. The same scientific studies show, however, that babies and children are exceeding that maximum intake because of the food that they eat. Nutritionists are therefore calling on the food industry to reduce the salt content in its products.

Is the Commission aware of the findings of the said nutritionists? Does it have any further information?

Does the Commission share this concern about the excessive salt content in the food that we eat?

Does the Commission intend to take any measures to require the food industry to reduce the high salt content? Can it provide more information about this?

Does the Commission have any information available which shows that the food industry is making an effort to reduce the salt content in its products?

Answer given by Mr Byrne on behalf of the Commission

(12 September 2003)

The Commission is aware of the findings and recommendations of national and international World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) authorities and of the medical profession as to the high salt consumption of the European population. High levels of salt intake have been associated with increased blood pressure, or hypertension. High blood pressure is a cause, or contributory factor, in a very high number of deaths throughout Europe; over 170 000 deaths each year in England alone.

Reduction of salt intake by the population is one aspect of the actions to take in order to achieve long term improvements in the diet and nutrition of the population throughout Europe. A healthy balanced diet will improve people's health and reduce the incidence of the major causes of premature death and chronic illness. Reducing the average population salt intake would proportionally lower population average blood pressure levels and confer significant public health benefits. Since approximately 75 % of the dietary salt intake come from processed foods or foods eaten outside the home (the remaining being added during cooking or at the table), reductions in the salt content of processed food and drinks would be necessary and requires the co-operation of the food industry.

Some food industry sectors have responded to concerns about salt and have taken steps aimed at reducing salt levels in a number of categories of common processed foods. For example, retailers and manufacturers in the United Kingdom have worked to achieve an average reduction of 13 % in bread since 1998, and a reduction of 16 % has been achieved in branded breakfast cereals over the same period. Despite these successes the United Kingdom food industry's overall response has been criticised, the main criticism from national authorities and consumer groups being the lack of reductions in many foods containing high levels of salt, including those popular with children. Although Community legislation restricts the use of salt in foods produced specifically for infants and young children, such as weaning foods.

On 16 July 2003, the Commission adopted a proposal for a Regulation on nutrition and health claims(1). This Regulation includes specific provisions for the establishment of nutritional profiles of foods that will be allowed to use nutrition and health claims in their labelling, presentation and advertising. In particular, the amount of total fat, saturates, trans fatty acids, sugars, sodium or salt, at variable levels, are commonly cited as criteria for the nutritional profile of products. The 2003 publication Diet, Nutrition and the Prevention of Chronic Diseases, Report of a joint WHO/FAO Expert Consultation, identifies an association between the high consumption of these nutrients and some chronic diseases, such as cardiovascular disease, diabetes, several types of cancer, obesity, osteoporosis and dental disease.

(1) COM(2003) 424 final.