Hong Kong authorities hail scheme for reducing sodium levels in bread by average of up to 17%

Hong Kong's authorities have praised a health initiative that has led to a significant reduction in sodium levels in bread, averaging 17 percent. This comes after research revealed that most adults in the city consume more salt than the recommended daily limit. The Centre for Food Safety (CFS) announced on Tuesday that since the scheme began in 2019, all participating bread makers have achieved the voluntary sodium reduction targets for both white and wholemeal bread.

Over 80 different types of bread products are produced by seven manufacturers of pre-packaged bread and 19 manufacturers of non-packaged bread, according to the CFS, a department under the Food and Environmental Department.

The scheme set limits on sodium content: white bread should have less than 380 milligrams per 100 grams, and wholemeal bread should not exceed 380 milligrams. The maximum allowable level is 470 milligrams. Since the implementation of the scheme, the average sodium content in related bread products has dropped by 10 to 17 percent, with some manufacturers cutting sodium levels by more than 40 percent, the CFS spokesperson stated on World Heart Day.

The World Health Organization recommends a daily salt intake of no more than five grams, equivalent to 2000 milligrams of sodium. A survey conducted by the Department of Health between 2020 and 2022 found that Hongkongers aged 15 to 84 consumed an average of 8.4 grams of salt daily, exceeding the WHO's limit. High salt intake raises the risk of cardiovascular disease and stroke by increasing blood pressure.

The CFS advised the public on the importance of reducing sodium intake to lower the risk of high blood pressure, promoting heart health and preventing cardiovascular diseases. The agency also provided training and testing for bread manufacturers to reformulate their products and decrease sodium levels.