Advice of the Scientific Committee of the FASFC and advice SHC 8663 of the Superior Health Council on the reformulation of food – salt reduction

A high sodium intake is associated with several health risks including high blood pressure with various   
clinical consequences, such as certain cardiovascular diseases. It has also been shown that a   
decrease of blood pressure is associated with health benefits. Salt (NaCl, "kitchen salt") is the main   
source of sodium in foods and salt reduction actually means sodium reduction. In several European   
countries, but also outside Europe, various salt reduction campaigns were launched. In Belgium, a   
campaign was developed as part of the National Food and Health Plan that included amongst others a   
raise of consumer awareness and a covenant with the food industry and food distributors to reduce the   
salt content of food products. When reducing salt (sodium) economic, technological as well as   
subjective factors (e.g. taste) play a role. This advice considers the most important aspects of sodium   
reduction primarily at the level of food safety and public health.