Wednesday, 17 July 2024
This report is a 20-year review of salt levels across 11 food categories and involved monitoring almost 5,400 food products in Ireland.
The purpose of this report is to provide an overview of the results obtained in the FSAI salt monitoring surveys which have been conducted on an annual basis since 2003.
The FSAI has identified and monitored 11 categories of processed foods which contribute to population dietary salt intake. Each year, the FSAI samples products from these processed food categories and sends these samples to the Public Analyst’s Laboratory, Galway (GPAL) for sodium and potassium analysis. Owing to the potential use of potassium salt substitutes in the reformulation of foods, it is deemed important to assess the potassium content of these products as well as measuring the sodium content.
