Flourish - eMag - Feb 25 - Flipbook - Page 33
HIGH-SALT FOODS
Overly processed and packaged foods are the main contributors to salt in our diets, whereas
unprocessed and minimally processed foods such as fresh fruits, vegetables, milk, and fresh meats
contain the least salt.
In fact, as much as 75% of dietary sodium comes from salt added by manufacturers, with only 15%
from salt added during cooking or at the table and 10% from the natural sodium content of foods.
Foods high in salt, or major contributors to salt intake due to the volume consumed,
include:
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Most fast foods, such as pizza, hamburgers, and chips
Salty snack foods, such as crisps
Bread
Processed meats, such as bacon, salami, and sausages
Breakfast cereals
Commercially produced condiments and sauces
LOW- AND REDUCED-SALT FOODS
Food manufacturers often use nutrient claims such as ‘low salt’ to differentiate their products. These
claims are subject to strict criteria:
• ‘Low salt/sodium’ or ‘low in salt/sodium’ can only appear
on labels if the food contains no more than 120 milligrams of
sodium per 100 g.
• ‘Reduced salt’ must contain at least 25% less sodium
compared to the reference food.
Naturally low-salt foods include fruits, vegetables, legumes, wholegrains, fresh 昀椀sh and chicken,
unsalted nuts, and dairy products.
