Background
In the run-up to the World Salt Awareness week 2024, WHO will host a technical webinar focusing on the 2nd edition of the WHO global sodium benchmarks for 💧different food categไories on Mond꧒ay, 6 May 2024 at 13:00 – 14:00 CEST. This second edition introduces benchmarks for sodium levels across 70 food subcategories, reflecting WHO's commitment to reducing sodium intake globally. These globally harmonized benchmarks define the maximum levels of sodium that processed foods can c✤ontain.
Despite the concerted efforts of Member States to meet the 2025 global NCD target of a 30% relative reduction in mean population salt intake, the mean global sodium intake remains high, exceeding the WHO recommendation of limiting sodium intake to below 2 g/day by more than double. Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In many high-income countries, and increasingly in low- and middle-income countries, a significant proportion of dietary sodium comes from manufactured foods such as bread, cereal and grains, processed meats and dairy products. An effective way to reduce population sodium intake is through lowering the sodium content in frequently consumed foods that contribute to high sodium intake.Setting global sodium benchmarks is, therefore, an important step to promote reformulation of food products to drive progress in sodium reduction. Global sodium benchmarks, set in the form of maximum limits, serve as a guide for countries in setting national targets, and facilitate ongoing dialogue between WHO and the private sector at the global level.Objectives
- To provide an overview of the 2nd edition of the WHO global sodium benchmarks.
- To outline the steps for countries to establish national sodium targets using these global benchmarks.
- To share real-world experiences in setting up national sodium targets.
Speakers
- Dr Luz Maria De-Regil, Unit Head, Unit of Multisectoral Action in Food Systems, Department of Nutrition and Food Safety, WHO
- Dr Rain Yamamoto, Scientist, Unit of Standards and Scientific Advice, Department of Nutrition and Food Safety, WHO
- Mr Martijn Noort, Project Manager and Scientist, Wageningen University & Research
- Ms Nicole Ide, Senior Technical Advisor, and Ms Okeoma Erojikwe, Principal Advisor for Cardiovascular health, Resolve to Save Lives
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