PR 1014

Date Issued: 17 December 2010

For Immediate Release

Give your Christmas dinner MORE flavour - with LESS salt!

NHS Norfolk is advising people throughout the county to be aware of how much salt they are eating this Christmas - and do their best to consume less.

The call comes after research by CASH, Consensus Action on Salt and Health, revealed that a Sunday roast dinner with all the trimmings can contain nearly 10 grams of salt - four grams more than an adult’s recommended maximum for the entire day. 

The survey looked at nearly 600 roast dinner products and found that people who use ready prepared vegetables, meat and condiments could be consuming excessively high levels of salt. 

Dr Ian Mack, a GP and Chair of NHS Norfolk's Clinical Executive, said: "Some people still have a habit of adding salt to their meal. This is unnecessary.  

"We all need salt in our diet - it is necessary to maintain fluid balance in the body - but the amount of salt we need can be found naturally through the foods we eat, but only if we are cooking our own food.

"Consuming too much salt can lead to high blood pressure. This in turn increases the risk of heart attacks, strokes, and kidney disease."

Lucy Macleod, an NHS Norfolk Consultant in Public Health who also oversees the Joy of Food project said: "People tend to be less aware of the salt they are eating today, due to the popularity of processed and convenience foods. These meals often have a high salt content to help preserve them, as well as to add flavour. 

"We would advise people to read the labels on food carefully, and make comparisons based on the ‘per 100g’ amounts to keep their salt intake as low as they can.

"One of the best ways to do this is cook your own meals from scratch at home. To flavour dishes, try using herbs, spices and sauces instead of salt, and add pepper.  If you live with someone who you don’t think you can stop adding salt to food, try to avoid cooking with it!"

It's not just your Christmas dinner that could lead to you consuming more salt than recommended. Whatever festive fare you're planning over the Christmas and New Year period, there are other ways to give your food flavour. Here is how:

* Mixed herbs - try Herbes de Provence for variety
* Oregano - for tomato sauces, bolognaise and pizza
* Tarragon - for mushrooms, chicken and fish
* Rosemary - for mushrooms and roast potatoes
* Ginger - either fresh or dried, add to stir fries, rhubarb or a beef stew for a delicious change
* Worcester sauce - add to soups, cheese on toast, gravies or stews. It's a great flavour boost and very good with lentils, root veg and beef casserole.
* Sweet chilli sauce, a Joy of Food favourite, adds a good pep to any dish.

The Joy of Food is a community-based programme funded by the Big Lottery, hosted by NHS Norfolk, to increase fruit and vegetable consumption by teaching basic food skills and raising awareness of the social pleasure of food. For more details, call 01603 257219.

For more details about the latest CASH research, visit its website at: www.actiononsalt.org.uk

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Issued By: 
Rachel Banham,
NHS Norfolk Press Officer,
Tel: 01603 257057 
Email: rachel.banham2@norfolk.nhs.uk