Scientific report on intake of table salt by consumption of meat products

Table salt or sodium chloride (NaCl) is one of the most commonly used substances in the food processing sector. According to the recommendations of the World Health Organization (WHO), the recommended table salt intake is 5 grams / day (2 g of sodium), but according to the latest research in the Republic of Croatia average table salt consumption is 11.6 g/day, which is approximately double the recommended amount. Excessive table salt intake is much more harmful to health directly or indirectly and it is considered to be one of the most significant risk factors for the occurrence of a variety of chronic non-communicable diseases such as arterial hypertension, diabetes, obesity, heart, kidney and lung diseases and cancer. According to the World Health Organization, listed diseases are responsible for 86% of premature deaths in Europe. Based on experience and the evaluation of results achieved in different countries, with table salt intake reduction for about 2 g at the population level, it is expected that the reduction in the prevalence of arterial hypertension and other cardiovascular and cerebrovascular diseases would be significant. Table salt intake is very high through bakery products (bread, pastry). Salted or brined meat products also contribute significantly to daily table salt intake. Therefore, various initiatives have been launched by various countries, including Croatia, to reduce table salt intake from food in general. However, due to the essential functions (aroma, texture and shelf life) that table salt gives to meat products, the effects of reducing the amount of table salt must be carefully considered. The aim of this study was to determine the table salt intake by consuming meat products for the adult population in the Republic of Croatia. The results of this assessment show the total table salt intake in Croatia is 1.95 g / day, which is as much as 39% of the recommended amount of 5 g / day. Out of the total contribution of certain categories of meat products, it was noticed that preserved sausages have the largest contribution, followed by the category of other partly preserved sausages. In order to reduce excessive table salt intake, it is recommended to continue implementing the Strategic Plan and National Strategy for reducing excessive table salt intake through development of new recipes in cooperation with the food industry and raising consumer awareness of excessive table salt intake, as well as the adverse health effects that such intake brings. https://www.hapih.hr/csh/upisnik-znanstvenih-misljenja/HR; PDF; efsa.focalpoint@hapih.h