The Oxford Health Alliance | www.oxha.org

According to a recent survey by the Food and Drink Federation (FDF) of 20 of the leading food and drink manufacturers in the United Kingdom, 36% of processed foods will have less salt by the end of 2005, in response to pressure from the government and consumers. The FDF conducted the survey to demonstrate change can happen without need for further regulation, and claimed it could not do much more without making its products unpleasant tasting. Graham MacGregor, professor of cardiovascular medicine and chairman of the campaign group Consensus Action on Salt and Health (CASH), claimed this was a step in the right direction, but that more needed to be done: ‘The food industry is responsible for adding this salt to our food and it must also take responsibility for removing it. We need to see 40% or more of the salt in our food being reduced.’ Kath Delmeny, a member of the Food Commission, said ‘It has taken enormous pressure and public embarrassment to get the industry to change on salt. We hope it won’t take so long to move on fat, sugar and genuinely helpful labelling.’ (The Guardian, 23 September 2005)