Today, the coalition Government dismissed calls to regulate salt content in food, rebuffing a fresh plea from stroke survivors advocating for stricter standards. The Stroke Foundation, in a morning campaign launch, urged for mandatory regulations to curb salt levels in food products, citing concerns over its health impacts.
Minister of Food Safety Andrew Hoggard, by 3pm, announced that the government had no intentions to implement such regulations. Instead, he emphasized empowering New Zealanders with information to facilitate healthier dietary choices.
According to the Stroke Foundation, many individuals are unaware of the significant quantities of salt present in everyday packaged foods, labeling it a “hidden killer.” Excessive salt intake is known to elevate blood pressure, which in turn heightens the risk of stroke.
The World Health Organization recommends a daily salt intake of no more than five grams, equivalent to about a teaspoon. Jess Winchester, the Stroke Foundation’s fundraising and marketing general manager, recounted how she unknowingly surpassed this limit with a cup of packet soup.
The foundation’s recent research scrutinized nearly 7000 supermarket products, revealing that almost two-thirds exceeded the WHO benchmarks for salt content. Winchester highlighted the prevalence of hidden salt in diverse food items including pies, pastries, desserts, sausage rolls, and even plant-based alternatives.
Stroke, the primary cause of disability in New Zealand with over 9500 cases annually, profoundly impacted survivors like Jamie Summers, who suffered a stroke at 39. Summers emphasized the life-altering consequences of stroke, urging for heightened awareness and dietary changes.
While the Stroke Foundation advocates for clearer food labeling to communicate health risks, the government’s stance emphasizes consumer choice over mandated standards, marking a setback for the foundation’s campaign aspirations.
