Time to cut back on this killer condiment
No pinch of salt is required when celebrity chef Siba Mtongana announces that South Africa is setting a global example.
With a degree in food and consumer sciences, she is well aware of the havoc salt wreaks on people's health, and is a "passionate supporter" of the salt regulations that kicked in at the end of June.
"I am so proud that our country is a pioneer in this initiative," she said.
South Africa was the first country to put salt reduction into legislation, and others are turning to us for advice.
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Local and international experts, including the World Health Organisation, met in Cape Town last week to look at a "road map" for further salt cuts.
South Africa's approach was "truly progressive", said Karen Charlton, a public health expert from Australia.
"Australia and the UK, for example, have developed voluntary targets for salt levels in food, but the food industry is not obliged to stick to them."
Dr Krisela Steyn, a retired health expert who headed the Chronic Diseases Initiative for Africa at the University of Cape Town for many years, said South Africa had quickly become a world leader in tackling salt.
Professor Melvyn Freeman, chief director of the noncommunicable diseases cluster in the Department of Health, said salt was by far the biggest factor causing hypertension and cardiovascular disease.
"On average, South Africans are taking in 8g of salt a day. It needs to be reduced to 5g - but in some areas in the country it is as high as 40g."
Our two main sources of salt are what is put into what we eat by the food industry and what we add ourselves.
In the northern hemisphere, 85% comes from industry, but in South Africa the figure is just 60%.
"This means that getting industry on board does help, but we really need a double-barrelled approach to also get people to stop putting it in their meals at home," said Steyn.
We believe salt should be used in moderation and the legislation is fair and in the best interest of the consumer
It took only two weeks for the palate to adjust to less salt, said Jacqui Webster of the George Institute for Global Health in Sydney, Australia, and there was no evidence that people started adding their own salt if industry reduced it.
"Industry in South Africa is now making new products with the regulations in mind, and that really levels the playing field," she said.
Donald Brown, owner of the Donald Brown Group of Companies which is made up of big industry players such as Royal Salt and Saltcor, said the legislation had affected business but he supported it. The legislation had "an adverse effect on the volumes of salt" sold, but "we believe salt should be used in moderation and the legislation is fair and in the best interest of the consumer", he said.
Pamela Naidoo, CEO of the Heart and Stroke Foundation South Africa, said a successful salt-reduction strategy could avert the 3.6million deaths a year across the world caused by high blood pressure and cardiovascular disease.
In 2019 the food industry will be legally obliged to further reduce the use of salt.
Hypertension can be slashed
One in three people aged 18 to 49 have hypertension - and three-quarters of them don't know it, the latest research has revealed.
And more than half (53%) of South Africans over 50 are hypertensive.
But only one in 10 affected people in these two age groups take the medication needed.
Lisa Ware, senior researcher in the Hypertension in Africa Research Team at North-West University, said: "With these low levels of awareness, it is important to change the food supply to reduce salt intake. The food industry is required by the Department of Health to reduce levels of salt in a large range of processed foods."
It is estimated that this health policy will reduce deaths from heart disease by 11% a year and save the government R730-million a year in healthcare costs.
And the reduction households' medical bills could also prevent 2,000 cases of poverty a year in the country.
How to pinch the salt
• Fresh herbs: Celebrity chef Siba Mtongana says: "Although I do add salt to food as a seasoning, I reduce its use significantly by using other natural flavourants like fresh herbs to enhance and bring out flavour."
• Mixed spices: Mtongana says many mixed spices already contain salt, and the same goes for sauces and condiments. Always read the label.
• First step: The Heart and Stroke Foundation South Africa says many people automatically add salt without tasting. It suggests removing salt from the table to avoid temptation.
• Processed foods: Polony and other processed meats are a major source of hidden salt. Cut back on them.
• Cook from scratch: This gives you the power to choose how much salt goes into your food.
• Know what you're buying: Read the packaging to see how much salt you are going to be consuming.
• Salty snacks: Swap these for fruit, unsalted popcorn and fresh vegetables.
• Eating out: Takeaway and restaurant meals are a major source of salt but have become a regular way of eating for many families. Eat these meals only on special occasions.