Finland by sdaferv

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Finland Salt Action Summary

March 2009
Finland started a successful salt reduction campaign in 1970, in North Karelia. This
campaign is still continuing nationally, both in informing the public and working with
the food industry.    Finland is investigating further reduction options, such as
providing ‘warning’ or ‘better choice’ labels on high salt foods; information
campaigns; guidelines for food service providers and continued reformulation. It is
estimated that industry has reformulated some product groups, such as bread, meat
products, cheeses and ready meals to reduce their salt content by about 20-25%.



September 2008
Following research into salt consumption in Finland, the National Public Health
Institute concluded that salt reduction would require long-lasting systematic work,
including national legislation for lowering the salt content and compulsory nutrition
labelling.


Following this advice, all heavily salted products will have to be labelled, including:
cheese, meat and fish products, bread, soup, sauces and pre-prepared foods.



May 2008

Finland is trying to get salt intake further down by lowering the maximum limits
for normally salted products. Please follow the link to a PowerPoint
presentation which explains the situation.

http://www.worldactiononsalt.com/action/finland_eu_salt_brussels.ppt


Finland, which has aggressively reduced salt in food over three decades, has seen a
40-per-cent decline in average sodium intake. That has helped produce a large
reduction in average blood pressure levels and an 80-per-cent drop in deaths due to
stroke.

Sept 2007

The National Public Health Institute of Finland will soon have the latest salt
consumption statistics available, based on 24-hour urine collections in representative
population samples.

The Ministry of Health, together with the Public Health Institute, is attempting to get
EU approval for continuation of the current Finnish salt labelling legislation, which
has proved to be very effective in limiting excessive intake of salt

Jan 2007
Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland:

http://www.worldactiononsalt.com/action/finland_labelling_2007.pdf


2006

In Finland since the late 1970s various population-wide initiatives have been
implemented to decrease the intake of salt in the whole population. These are listed
below

 Media.
The “Helsingin Sanomat”, which is the biggest newspaper in Nordic countries and by
far the most influential newspaper in Finland, has played a decisive role in the
success of the reduction in salt intake in the Finnish population by increasing the
interest of the population and governmental organisations in salt. Since the late
1970s this paper has published a number of articles emphasising salt as a harmful
dietary factor, as well as reporting the availability of sodium-reduced, potassium- and
magnesium-enriched healthier salt alternatives, called “mineral salt” or “Pansalt”.
Most other smaller newspapers as well as TV and radio channels have reported the
same view as Helsingin Sanomat.

Additionally, a number of surveys have been carried out that compare the salt
content of similar products from different brands. The findings from these surveys
have been published in newspapers, and broadcast on TV and radio. Such
comparisons have highlighted that similar products may have huge differences in
their salt content but taste the same. This has resulted in marked changes in the
sales of certain products, which in turn, has promoted product development, which
has resulted in products with lowered salt contents.

 Salt recommendations.
In Finland the official recommendations to decrease the intake of salt to one half (5g)
of the prevailing levels (10g), have encouraged media to take a more clear anti-salt
position than might have been the case in the absence of such recommendations.

 Salt labelling legislation
Salt-labelling legislation has been in effect since June 1, 1993. The Ministry of Trade
and Industry, in cooperation with the Ministry of Social Affairs and Health, prepared
new salt labelling regulations to reduce the intake of salt from manufactured food
items. The legislation is applied to all the food item categories which make a
substantial contribution to the salt intake of the Finnish population. Foods that are
high in salt are required to carry a “high salt content” warning. A “high salt content”
must be labelled, if the salt content is more than 1.3% in bread, 1.8% in sausages,
1.4% in cheese, 2.0% in butter, and 1.7% in breakfast cereals or crisp bread. This
warning label has been very effective and has lead to a markedly reduced average
salt content of most of the important food categories, for example the average salt
content in breads has been lowered by approximately 20% from approximately 1.5%
to about 1.2%. In sausages the average decrease in salt content was approximately
10%. Additionally, for breads, sausages and other meat products, fish products,
butter, soups and sauces, ready-made dishes and salt-containing spice mixtures the
salt content of these products has to be labelled as a %. Additionally, if food items
have a lower than conventional level of salt the food is allowed to display a low salt
label. For example, if the salt content does not exceed 0.7% in breads, 1.2% in
sausages or 0.7% in cheese then they can be labelled as low-salt.

 Use of tempting health-related logos.
Since 1980s an increasing number of companies have replaced common salt with
sodium-reduced, potassium- and magnesium-enriched mineral salt, thereby reducing
the sodium content of their food products. Such products, including even McDonald’s
hamburgers, can display a “Pansalt” logo. This has proved to be a good marketing
strategy. A more recent approach is the “Better Choice” label, launched by Finnish
Heart Association in January 2000. Companies may buy the right to use the label on
food items, which have lower salt content and an improved fat composition compared
with the average products on the market. The exact criteria have been set for each
food type.

These different measures have resulted in a progressive and marked decrease in the
average intake of salt in the Finnish population. Parallel to this reduction in salt intake
there has been a reduction in average population blood pressure. For example there
has been more than a 10 mm Hg reduction in diastolic blood pressure. This reduction
in blood pressure largely explains the decrease of strokes and heart attacks. There
has been an 80% reduction in the death rates both from stroke and heart disease in
the middle-aged population, which can help account for the reduction in overall
mortality in Finland which has decreased so much that the life expectancy has
increased by several years among both women and men.

Since both obesity and alcohol consumption have increased this fall of blood
pressure can largely be explained by the decrease in salt intake. The findings in
Finland are consistent with an overall beneficial effect of a comprehensive
population-wide salt intake reduction.

								
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