WHO: Salt and trans fat reduction of crucial importance

November 23th, 2012

With the overall aim of a 25% reduction in mortality from non-communicable diseases - such as cardiovascular diseases, cancer and diabetes - the WHO has drafted a new global monitoring framework. With respect to nutrition, reducing salt and trans fat (TFA) has been identified as sure-fire method. Reducing saturated fat (SAFA) intake, increasing fruit and vegetable consumption and preventing a further rise in obesity and overweight were mentioned as important measures as well. The nutrient targets set by the WHO remain as before: salt intake should be limited to no more than 5 g per day, industrially produced TFA should be replaced by polyunsaturated fatty acids (PUFA) and the intake of SAFA should be reduced to less than 10% of energy intake. To halt the rise in obesity and overweight, the WHO has mentioned reducing the marketing of foods high in SAFA, TFA, free sugars or salt to children. The WHO draft framework will be submitted for adoption by the World Health Assembly in 2013.

Presenting at an OECD meeting in Paris, Francesco Branca, the WHO Nutrition Director, stressed the importance of these nutrient targets. With respect to salt reduction, he mentioned the Choices Programme in the Netherlands (Vinkje) as well as the approach by the UK Food Standards Agency as best practises.

Source:

A draft comprehensive global monitoring framework, including indicators, and a set of voluntary global targets for the prevention and control of non-communicable diseases. WHO, October 2012.