PUBLIC HEALTH
SUGAR AND SALT: AN ADDICTIVE COMBINATION? Dr Mabel Blades Independent Freelance Dietitian and Nutritionist
Mabel is a Registered Dietitian, a member of the BDA and NAGE, Food Counts and Freelance Dietitians Specialist Groups. All aspects of nutrition enthuse her and she is passionate about the provision of nutritional information to people to assist their understanding of any diet.
For full article references please email info@ networkhealth group.co.uk
With all of the attention being paid to sugar and salt reduction in the media coupled with a lack of understanding about the different types of sugar in food, dietitians are in a unique position to provide a sensible and balanced approach to both the media and their clients. We eat food, of course, for various reasons, one of which is the flavour. The receptors of the ‘taste buds’ found on the tongue and soft surfaces in the mouth,1 detect the five different tastes of salt, sweet, sour, bitter and umami. Taste buds, except for those for salt, develop in the foetus during the first nine to 15 weeks of pregnancy and, thus, the foetus is exposed to flavours of the amniotic fluid which are derived from the mother’s diet. Strong foods, for example, like curry, will provide a strong flavour to the fluid.2 Babies are born with a love of sweet things which encourages them to take breast milk, but the taste buds for salt do not develop until about four months of age. Nevertheless, a study has indicated that babies exposed to salty foods at an early age develop a liking for it.3 SALT (SODIUM CHLORIDE)
It has long been realised that excess sodium in the diet is a major public health problem in the UK, clearly linking with hypertension and cardiovascular events such as coronary heart disease and strokes.4 In 2002, The Food Standards Agency launched a campaign to reduce salt in the estimated 26 million people in the UK who had a high dietary sodium intake. It was estimated at that time that a 3.0g/day reduction in salt could prevent 30,000 cardiovascular events and save the National Health Service at least £40million/year.5
. . . a study has indicated that babies exposed to salty foods at an early age develop a liking for it. The recommendations for salt intake are well publicised by easily accessed information such as that on NHS Choices.6 The maximum levels of salt advocated are: • 1 to 3 years - 2.0g salt a day (0.8g sodium) • 4 to 6 years - 3.0g salt a day (1.2g sodium) • 7 to 10 years - 5.0g salt a day (2.0g sodium) • 11 years and over – 6.0g salt a day (2.4g sodium) In November 2014 Public Health England revealed that hypertension affects one in four people, plus accounts for 12% of all visits to GPs.7 The food industry has also taken great steps to reduce the salt content of processed www.NHDmag.com May 2016 - Issue 114
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