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Action on Salt


We'd like to thank the following charities for their support of Salt Awareness Week 2021:

Abbeyfield Scotland

"At Abbeyfield Scotland, we know how important it is for our residents to maintain a healthy diet. Low sodium meals are a great way of improving health and can be delicious too." 

Adopt a School

"Adopt a School's vision is that every child learns about food in a holistic sense and has the confidence to eat well, be healthy and happy. Our programme helps children to develop healthy eating habits and encourages an enthusiasm and interest in food, cooking, food provenance and sustainability, as well as giving an insight into the hospitality industry. 

We are supporting Salt Awareness Week 2021 by encouraging everyone to use 'more flavour, less salt' in their recipes. To show our support, Adopt a School Executive Head Chef, Idris Caldora, has created a Dumplings with Mediterranean Vegetables recipe video for you to try at home."

British and Irish Hypertension Society 

“High salt consumption is responsible for over 3 million deaths a year and 70 million disability-adjusted life-years (DALYs) lost worldwide, mainly due to high blood pressure.

Stop adding salt! It is time to give a new flavour to your life!

Join Action on Salt and the British and Irish Hypertension Society and give a different flavour to life – Basil, gInger – Herbs – Saffron !”

Blood Pressure UK

"Eating too much salt is the single biggest cause of high blood pressure. This can lead to strokes, heart attacks, heart failure, kidney disease and some types of dementia. Cutting down on salt is one of the simplest ways to lower your blood pressure, and will start to make a difference very quickly, even within weeks. So, with everyone spending lots of time at home due to the pandemic and cooking more, what better time to start reducing your salt intake.

It’s more important than ever that your food is healthy and still flavoursome. This is why we are supporting Action on Salt’s National Salt Awareness Week to encourage the public that by learning some simple food swaps, understanding food labels and adding different flavours while cooking like chilli, pepper, ginger, lemon or lime juice, you can slash your salt intake and still eat delicious food. It’s time for more flavour, less salt please!"

Caroline Walker Trust

"The Caroline Walker Trust is dedicated to the improvement of public health through good food. Established in 1989 to continue the work of the late, distinguished nutritionist, and campaigner Caroline Walker, the Trust is a charity which undertakes specificprojects funded by grants and donations, for vulnerable groups including children and older people.

There is strong evidence for a causal relationship between salt intake and blood pressure. A lower salt intake is associated with a reduced risk of cardiovascular disease, all-cause mortality, and other conditions.

The WHO identified a reduction in salt intake as one of the most cost-effective measures countries can take to improve population health outcomes. Increasing consumption of highlyprocessed foods (high in fat, sugar orsalt) is a major cause of obesity andother non-communicable diseases.

With these unprecedent times during Covid-19, home cooking prevailed with people spending more time at home. This pandemic has caused a bigchange to our lives and impactedour health. In order to reduce the health risks related to high salt intake, it is vital toreduce the intake of salt and add more flavours, ingredients to daily meals.

The Caroline Walker Trust fully support this year’s theme ‘More Flavour, Less Salt’! and we urge public to take the positive steps to eat less salt by trying different ways to enhance their cooking. There is no better alternative to home cooking when it comes to live a healthy life. We appreciate and support the salt awareness week campaign led by Action on Salt."

Chefs in Schools

"We advocate cooking school food from fresh, unprocessed ingredients, rather than packet sauces and mixes, which all too often contain considerably higher levels of added sugar and salt. We train teams to use techniques to boost flavour, such as baking or charring whole vegetables, and by adding ingredients that pack a punch – limes, herbs, paprika –reducing the need for salt. We urge all schools to check in with their chefs and catering companies, to make sure that ingredients being used in the kitchen are low in salt and sugar." Naomi Duncan, Chief Executive at Chefs in Schools

Food Active

"Food Active is pleased to be supporting Salt Awareness Week 2021. The importance of our health and wellbeing has been brought to the fore by the Covid-19 pandemic, and reducing the amount of salt we add to our own creations at home is an important step to help us lead healthier lifestyles."

Faculty of Public Health

"The UK Faculty of Public Health (FPH) is a joint faculty of the three Royal Colleges of Physicians of the United Kingdom (London, Edinburgh and Glasgow). We are a membership organisation for approximately 4,000 public health professionals across the UK and around the world and our role is to improve the health and wellbeing of local communities and national populations. We do this by supporting the training and development of the public health workforce and improving public health policy and practice in partnership with local and national governments in the UK and globally  

The Faculty supports Salt Awareness Week 2021 as a way of highlighting the detrimental impact of excess salt on our health. Evidence shows a strong causal link between high salt intake and hypertension, a powerful risk factor for coronary heart disease and strokes. Hypertension can also cause dementia, heart failure, chronic kidney disease, peripheral vascular disease (diseased arteries in the limbs) and retinal damage. Up to 70% of the salt in our diet comes from processed foods such as bread, breakfast cereal, pizzas, soups, sauces and ready meals. As these foods are estimated to make up over 50% of the average UK diet, there is a clear need for the food industry to continue to reduce the salt content in these products. 

Previous public health approaches to salt reduction have achieved impressive results – between 2004 and 2011 a successful national programme resulted in a 15% reduction in population salt intake (1.4g per day), with 33% of people in England aged 19-64 consuming 6g or less in 2014. These reductions were not universal across the UK population, and while the average population consumption decreased significantly, socioeconomic inequalities in salt consumption remained, potentially contributing to inequalities in cardiovascular health. 

The Faculty of Public Health supports restrictions on the advertising of high salt content food, and calls on the food industry to address this unnecessary burden on the population’s health."

Heart UK

“High blood pressure puts a strain on the heart and can lead to diseases of the heart and blood vessels, including heart attacks and strokes. Having high cholesterol and high blood pressure at the same time makes these problems more likely which is why we’re very happy to support Salt Awareness Week in 2021.”  Jules Payne, Chief Executive

Meniere's Society

"We are pleased to support Salt Awareness Week 2021. A reduction in salt intake may be beneficial for many people with vertigo. For those diagnosed with Ménière’s disease, it may help to reduce the frequency and severity of vertigo attacks.  For more information please visit "

National Obesity Forum

"Now, more than ever, the food industry must get back on track and take the salt reduction programme seriously to protect our health. The National Obesity Forum strongly supports the 'More Flavour, Less Salt' campaign." 

Polycystic Kidney Disease Charity

"This year’s campaign by Action on Salt is 100% on point by promoting More Flavour, Less Salt! While for some, COVID-19 restrictions have provided an opportunity to flex their culinary muscles, for those who’re unsure how to achieve flavour - without relying on salt - it’s a big challenge. Education and providing people with pragmatic solutions to the problem - such as safe, tasty recipes - are the answer, and invaluable to anyone who must restrict their salt intake such as those living with Polycystic Kidney Disease"  

Real Bread Campaign

"We encourage all bakers to use more flavourful ingredients, then develop those flavours through longer fermentation, rather than trying to enhance bland ones with extra salt and additives. For delicious, nutritious Real Bread, try using a less refined flour and then prove slowly, perhaps even using a sourdough starter." 

Royal Society of Public Health

“The Royal Society for Public Health is delighted to support Salt Awareness Week 2021. The Covid-19 pandemic has changed the way many of us live, including how and what we eat. More Flavour, Less Salt! is right to highlight that for those who are able to cook at home more often, there is an opportunity to substitute salt for a healthier alternative. But for those who are time-poor, or with a limited income, or not in a position to make those healthy swaps, the larger food ecosystem must play its part too in reformulating products to reduce salt consumption.” 

Sustainable Restaurant Association

"Chefs and restaurateurs need to consider health and nutrition in their entirety, offer a range of dishes and be open and transparent with their customers so they can make choices according to their priorities. Many have already found inventive ways to use herbs, spices and reformulation to maximise flavour and minimise salt. Restaurants that don’t take this path will be left behind. That's why we're 100% behind Action on Salt's campaign." Juliane, Managing Director

Stroke Association

"Eating too much salt can increase our risk of developing high blood pressure, which is the single biggest risk factor for stroke. Reducing the amount of salt we eat can help to lower blood pressure and reduce our risk of stroke.  

It can be difficult to make healthier food choices and many of us have developed new eating habits during lockdown, and may find ourselves snacking more or ordering extra takeaways without really knowing how much salt these foods contain.   

We can take control of our diet by limiting food with unknown salt levels and checking how much salt is in ready meals and store cupboard ingredients.  We can also add less salt to our home-cooked food, using alternative flavours like herbs and spices instead.  

We are pleased to support Action on Salt’s 2021 campaign ‘More Flavour, Less Salt’, which calls for us to make conscious choices to use less salt in our meals, without forgoing flavour by using other ingredients like lemon, pepper and spices. By doing so, we will live longer and healthier lives."



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