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

Hong Kong authorities have praised a health initiative that led to an average 17 per cent reduction in sodium levels in bread products, following research showing most adults consume more salt than the recommended daily intake. The Centre for Food Safety (CFS) reported that since the scheme began in 2019, all participating bread manufacturers have met the voluntary targets for sodium reduction in their white and wholemeal bread.

This includes seven pre-packaged bread manufacturers and 19 non-packaged bread producers, who together create about 80 types of bread products. The CFS set guidelines for sodium levels, with white bread recommended to contain less than 380 milligrams per 100 grams and wholemeal bread to have no more than 380 milligrams per 100 grams, with a maximum of 470 milligrams.

After the scheme's implementation, the average sodium content decreased by 10 to 17 per cent, with some manufacturers cutting sodium by over 40 per cent. The World Health Organization recommends a daily salt intake of 5 grams, or 2000 milligrams of sodium, but a 2020-2022 survey found Hongkongers aged 15 to 84 consumed 8.4 grams daily, with more than 80 per cent exceeding the WHO limit.

High salt intake raises blood pressure, increasing the risk of cardiovascular diseases. The CFS reminded the public of the importance of reducing sodium intake to lower the risk of hypertension, thereby promoting heart health and preventing cardiovascular diseases.