It is a first-ever globally harmonized set of benchmarks for more than 60 food categories
The World Health Organisation (WHO) has launched the global sodium benchmarks for different food categories. It is a first-ever globally harmonized set of benchmarks for more than 60 food categories that define the maximum levels of sodium that processed foods can contain.
WHO recommends that individuals consume less than 5 g of salt (i.e. <2 g of sodium) per day, meaning that the population average intake should be well below that level.
Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In many high-income countries, and increasingly in low- and middle-income countries, a significant proportion of sodium in the diet comes from manufactured foods such as bread, cereal and grains, processed meats and dairy products.
An effective way to reduce population sodium intake is through lowering the sodium content of foods that are consumed frequently and are contributing to increased sodium intake.
The global sodium benchmarks were established as part of WHO’s efforts in reducing the sodium intakes in populations. The setting of global sodium benchmarks is a very important step to facilitate reformulation of food products which contributes to drive progress in sodium reduction.
These global benchmarks are intended to be complementary to ongoing national and regional efforts to set sodium targets. These shall be useful for countries in setting national policies and strategies and for the ongoing dialogue between WHO and the private sector at the global level.