Processed foods contain an increasing amount of salt

MADRID – OCU, the principal Spanish consumer organization, recently carried out a study that revealed the presence of salt in 209 processed food items, and that the amount increases considerably since the previous such study in 2010: 6% on average. In only four years.  An excess in salt intake on a daily basis can lead to serious health problems, as we are told constantly. Among other things, and quite likely, according to the medical profession, is high blood pressure, which in turn can lead to  number of other complications. The Spanish Agency for Food Safety and Nutrition (AESAN in its Spanish acronym), points out that Spaniards consume double the World Health Organization (WHO) recommended amount, which is 5 grams for the general population. The study also reveals that 75% of the amount of salt we eat comes from processed foods.

In their laboratories, OCU analysed some 209 samples of these foods, among which are principally meats, fish, bread, potato chips, pizzas, tuna, rice and dishes, among others. The study did not include fresh food equivalents to these (a fresh tuna steak contains a lot less salt than its tinned cousin, for example).Comparing the results of this year to those of 2010, there has been an increase of an average 6% of salt content, though the increase does not apply all the food groups. Salt content in 10 of them have actually come down (croquetas*, empanadillas*, tinned tuna and mussels, rice and pasta dishes, and white processed bread, pre-prepared soups, processed white bread, tomate frito*, frozen vegetables and even in some brands of potato crisps). Four of them showed an increase in salt content: pre-prepared dishes of meat and fish, substitute angulas*, fuet* and cooked ham, but especially in bollos* and biscuits, where salt content jumped by 118%. (*Translations below)

Give us this day our daily bread

Special mention must be made of bread, which in Spain accompanies every meal (and is why there are so many bakers even in the smallest villages) and accounts for almost half of our daily recommended intake of salt (2.2 g). In 2006 the percentage of salt content had in fact gone down as the result of agreements reached by the government with the bakery industry. However, the latest OCU tests reveal that it has now increase by 16% since 2006.

The conclusions reached by these latest analyses are clear enough: There is an excessive amount of salt contained in the processed food we are consuming. It need not be so, if we are willing to reduce the amount of quick-and-easy processed and fast foods, and to substitute them for home cooking – not an easy prospect for today’s busy people, but not impossible with a little time planning and prioritising.

OCU makes recommendations

For those who need to restrict or reduce their salt intake:

• Limit the amount of processed foods in general, but especially those mentioned above as having increased their salt content by 118% (!)
• Compare salt content among brands – the details will be on the tin. However, if the amount is expressed as sodium (sodio), multiply it by 2.5 to get its equivalent in salt. (Note: your phone has a calculator, use it)
• In expensive foods prepared at home, OCU recommends substituting salt for garlic, lemon, herbs or spices, to give flavour.

You will find a complete list of the salt content of most foods on the OCU website.

OCU takes it upon itself to remind manufacturers that it is possible, even necessary, to make food with a lot less salt, and asks them to come together in agreeing to reduce salt content little by little, thus contributing to their customers’ well being.