ReduSalt - Salt reduction in foods

Important results from the project

The salt intake in Sweden is twice as high as the Swedish Food Agency´s recommendations. Eating too much salt can lead to high blood pressure, which increases the risk of serious diseases such as heart attack and stroke. The main aim of the work was to develop innovative methods that enable salt reduction in food products and to implement these methods. Other aims were to inform the industry about how they can reduce salt levels in their products, and to inform consumers about the health effects that a reduced salt intake can have.

Expected long term effects

Methods for salt reduction were optimized and evaluated for different foods and the companies applied salt reduction in specific products. A web course describing challenges and methods for salt reduction aimed at the food industry was developed. Measures to inform the public about the benefits of a lower salt intake were identified. A foundation was laid for an industry-wide network in the form of a voluntary industry agreement on salt reduction. The project forms a basis for future salt reductions that promote public health and reduce society´s healthcare costs.

Approach and implementation

The project consisted of six work packages: Guidelines and implementation of methods for salt reduction in food-producing companies Meal recipes with reduced salt content Future technologies for salt reduction Dissemination and increased knowledge Long-term continuation of work Project management and administration The work was carried out in groups with relevant participants in each part. The work package leaders and the project manager had monthly meetings to coordinate the activities. General meetings with the entire project group were held every four months.