How can a foodservice operator reduce sodium

For all Australians, there is immense value in being healthy and maintaining health right across one’s life course, from prenatal to older age. The National Preventive Health Strategy1 presents a powerful opportunity for Australia to build a sustainable prevention system for the future. One focus area in this roadmap is: “to reduce the average population sodium intake by at least 30% by 2030”

Why do we need to reduce our sodium intake?

Excess dietary sodium is one of the most important modifiable risk factors for high blood pressure.

When there is extra sodium in your bloodstream, it pulls water into your blood vessels increasing the total amount (volume) of blood inside them. With more blood flowing through your blood vessels, blood pressure increases. Over time, high blood pressure may overstretch or injure the blood vessel walls and speed the build-up of gunky plaque that can block blood flow.

Salt is our biggest source of sodium. While some sodium is essential for the body to function, we eat too much as a lot of salt is hidden in the food we buy. Therefore, if we reduce our salt intake, we will reduce our risk of hypertension.

Does low in salt not mean low in flavour?

It may seem as though the only way to add flavour to meals is with a big pinch of salt, but there is a healthier alternative…and it’s not a gourmet rock or sea salt, as they contain the same amount of sodium as regular table/cooking salts!

A very simple change to make is to use a reduced-sodium salt such as LoSalt® when baking, cooking and seasoning. Pinch for pinch the same as regular salt but with 66% less sodium, switching to LoSalt® is the easy way to look after the health of your diners without compromising on taste.

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1 “The National Preventive Health Strategy 2021–2030”; Australian Government Department of Health, published 14.12.21