Q and A: Julian Hunt

Published on Wednesday 23 July 2008 21:54

Britons are still eating almost 50 per cent more than the recommended levels of salt. Julian Hunt, director of communications at the Food and Drink Federation (FDF), explains what the industry is doing to reduce people's intake.

What has the food industry already done to reduce our salt intake?

FDF members have made a 43 per cent reduction in salt levels in branded breakfast cereals since 1998; reductions of between 16 and 50 per cent in cakes, buns and biscuits; 25 per cent lower sodium levels in crisps, and a 24.5 per cent reduction in salt in soups.

What should we be looking out for on food labels to help us reduce our salt intake?

More than 20,000 product lines now use the Guideline Daily Amounts (GDA) labelling system on the front of their packs. This allows consumers to see at a glance what proportion of key nutrients, including salt, a product gives them in relation to their total guideline daily amount and helps them see how an individual food fits into their daily diet.

How can everyone cut their salt intake to meet the target of 6g per day?

Check labels when choosing food and weigh up items depending on their salt content.

What do you think of media coverage of this issue?

Some stories focus on the sensational and the negatives, rather than the facts. Food Standards Agency research shows the industry's work on reducing salt is making a difference.