The World Health Organization (WHO) recommends that adults should consume less than 5 g of salt (2,000 mg sodium) daily for the reduction of blood pressure and risk of cardiovascular disease and stroke. The WHO also sets a global target of 30% relative reduction in mean population intake of salt/sodium intake by 2025.
In Hong Kong, the Report of Population Health Survey 2014/2015 published by the Department of Health revealed that persons aged 15-84 had a daily salt intake of 8.8g per day (~3,520 mg sodium). The vast majority (86.3%) of persons aged 15-84 had dietary salt intake above the WHO recommended daily limit. In addition, a target of a 30% relative reduction in mean population intake of salt/sodium intake by 2025 was set in the Non-Communicable Diseases Strategy and Action Plan launched by the Government.
Voluntary Sodium Reduction Targets
The Centre for Food Safety (CFS) sets “voluntary sodium reduction targets” to facilitate the members of food trade to reduce the sodium content in food through product reformulation, so as to reduce the sodium intake of the Hong Kong people to the level recommended by the WHO (less than 5g salt daily, which equivalent to 2000mg sodium).
By making reference from the recommendations of the WHO and overseas experiences, the CFS sets voluntary sodium reduction targets (average and maximum) for food using the results of the CFS' studies as the baseline, so as to facilitate the product reformulation work from the members of the food trade. After discussion with the members of trade, the CFS first sets voluntary sodium reduction targets for prepackaged white bread and wholemeal bread (with nutrition labels).
Voluntary sodium reduction targets for prepackaged white bread and wholemeal bread (with nutrition labels) (September 2019)
(with nutrition labels)
|Voluntary sodium reduction targets – mg sodium /100g|
Salt Reduction Scheme
The CFS cordially invites members of trade to participate in the Salt Reduction Scheme (Scheme), so as strive to (i) reduce salt contents in food through product reformulation, (ii) reduce sodium contents in food in accordance to the voluntary sodium reduction targets, and (iii) reduce the salt intake of the Hong Kong people to the level recommended by the World Health Organization. For participation of the Scheme, please download and complete the application form and send it the Risk Communication Section of the CFS by facsimile (fax number: 2803 0534), by email (email@example.com) or by mail to 1/F, 4 Hospital Road, Sai Ying Pun, Hong Kong.
Participated Organisation (According to alphabetical order)
- A-1 Bakery Co.,(HK) Ltd.
- King Bakery Holdings Limited
- Maria's Bakery
- PARKnSHOP(HK) Limited
- Saint Honore Cake Shop Ltd.
- Tai Pan Bread & Cakes Co. Ltd.
- The Garden Company Limited