date:Jan 10, 2014
s for the food industry to add less salt to all of their products, over a period of time. As this is done slowly, people do not notice the difference in taste.
Salt intake has fallen in the UK by 15% (between 2001-2011) and most products in the supermarkets have been reduced between 20 and 40%, with a minimum reduction of 6,000 strokes and heart attack deaths a year, and a healthcare saving cost of 1.5bn.
A similar programme can be developed to gradually reduce the amount of added sugar with n