Austrian Salt Initiative
In 2007 the European Commission established a Community Strategy to address the
issues of overweight and obesity, by adopting the White Paper “A Strategy on
Nutrition Overweight, and Obesity-related health issues” on action that can be taken
at local, regional, national and European levels to reduce the risks associated with
poor nutrition and limited physical exercise. As part of this Strategy the High Level
Group (HLG) on Nutrition and Physical Activity has been set up. In the HLG Member
States expressed their interest to start to work together on salt reformulation.
Therefore in 2008 an EU common framework on salt reduction was developed
describing a common vision for a general European approach towards salt reduction.
The overall goal of the common framework on salt reduction is to contribute towards
reduced salt intake at population level in order to achieve the national or WHO
recommendations. National data from the “Austrian Nutrition report” are indicating
that the current salt intake levels in Austria (8 – 9 g per day in adults) are clearly
exceeding the WHO maximum limit of 5 g per day. A high salt intake is among the
factors increasing the risk to develop certain chronic diseases (such as hypertension
and cardiovascular diseases).
About 80 % of the salt intake are coming from prepared foods, mostly from bread
and pastry (20 %), meat products and sausages (12 %) and cheese (12 %). Therefore
the national initiative focused on bread but also wants to include other food products
with a high salt content like breakfast cereals, ready meals, savoury snacks etc.
Talks have been taken place with the food sector to reach a common agreement on
salt reduction. The food industry expressed the principal willingness to reduce salt
levels in their products but could up to now not endorse certain figures. Only the
bakery sector was available for a more in-depth commitment.
An agreement between bakeries and the Austrian Economic Chambers together with
the Ministry of Health of Austria was set in 2010. Up to now more than 220
enterprises (covering about 30 % of the market) have joined the initiative and agreed
for a reduction of the salt content in certain bread products by 15 % within 4 years
(2015). The mean salt content should be lowered from 1,7 g/100g to 1,4 g/100g (rel.
to flour). Participation is voluntary and enterprises are permitted to use a label on
their shops (“Less salt is healthier”). Salt levels in bread are continuously monitored.
For further Information about the Autrian Salt Initiative please visit the official
website of the Austrian Federal Ministry of Health under:
http://www.bmg.gv.at/ (in German)