1

Reducing Sodium (Salt) in Reducing Sodium (Salt) in FoodsFoods

Trade Consultation Forum20 June 2013

TCF_NaRednWG_e_130620b.ppt

2

World Health Day 2013

3

Relationship between sodium/salt and health

• Sodium is essential for normal body functions• High sodium intake may increase the risk of some chronic

diseases, such as hypertension, renal diseases...• WHO recommends a reduction in sodium intake

– Adults <2g/day sodium… to reduce blood pressure and risk of cardiovascular disease, stroke and coronary heart disease in adults (strong recommendation).

– Children <2g/day sodium adjusted downward based on the energy requirements … to control blood pressure in children (strong recommendation).

– As revealed in a recent report, the daily dietary intake of salt of the Hong Kong population is generally 10g, i.e., twice the recommended level of the WHO.

4

How common is hypertension in Hong Kong?

• The prevalence of diagnosed hypertension in Hong Kong– 9.3% in 2008 to 11% in 2011/12 (Source: Census and Statistics

Department)

%32%

46%Have hypertension

Doctor- diagnosed hypertension

(Source : FAMILY Project Cohort Study, School of Public Health of HKU)

55

Major sources of sodium of different diets

http://whqlibdoc.who.int/publications/2010/9789241500777_eng.pdf

Countries with aWestern diet:75% from salt inprocessed foods.

Traditional dietsin Asia:Salt added duringcooking and at table.

6

Estimated distribution of sodium intake in local diet

7

WHO’s stance on reducing sodium in foods

• Cooperation of food industry to– Reduce sodium content in processed foods– Make reduced sodium products widely available and

accessible– Provide consumer with choices

• Success reported in some countries– Food manufacturers work in close cooperation with

government agencies to reduce sodium content of processed foods is feasible and achievable

– Effects result in marked reductions in sodium content of products without adverse consumer reaction

http://www.who.int/nutrition/publications/guidelines/sodium_i ntake/en/

8

Working Group onWorking Group on Reducing Sodium in FoodReducing Sodium in Food

9

Terms of Reference

1. To identify ways to reduce sodium consumption via processed food products as part of the overall strategy to reduce population intake of sodium so as to enhance public health.

2. To establish local targets on reducing sodium in processed food products.

3. To propose and advise on the publicity activities concerned.

10

1st Working Group meeting• Held on 27 Mar 2013

• Present:

Local and multinational food manufacturers and suppliers– Campbell Soup Asia Limited– Hong Kong Yamazaki Baking

Co. Ltd.– Hung Fook Tong (Herbal Tea)

Ltd.– The Garden Co. Ltd.– McDonald’s Corporation

Catering industry– Association of Restaurant

Managers– Institution of Dining Art

Academics– IVE Food Science,

Technology & Safety Programme

11

Topics discussed on 1st Meeting

• Relationship between sodium and health• Main sources of sodium in local food• Overseas experience in reducing sodium in food• Members shared views on the reduction of

sodium in respect of their trades and areas of work– to further examine feasible measures with their

respective companies or association members and to report in the next meeting.

12

2nd Working Group meeting• Held on 13 June 2013

• Present:

Local and multinational food manufacturers and suppliers– Campbell Soup Asia Limited– Hong Kong Yamazaki Baking

Co. Ltd.– HK Ham Holdings Ltd– Hung Fook Tong (Herbal Tea)

Ltd.– The Garden Co. Ltd.– LEE KUM KEE– Nissin Foods Co. Ltd.– Tai Hing Worldwide

Development

Catering industry– Institution of Dining Art

Academics– CUHK Food Research Centre

13

Topics discussed on 2nd Meeting

• 3Rs (Reduce, Replace, Resize) - strategies for reducing sodium in foods

• Experience sharing on reducing sodium in food– “Salt Reduction in Premium Bread”– “EatSmart@restaurant.hk” Campaign– Sharing on progress since last meeting by Members

• Way forward– Action Plan to Reduce Salt/Sodium Intake in Hong Kong– Survey on the delivery plan for reducing sodium in foods

among members

14

Local initiatives on reducing sodium intake in the population

• Promote healthy lifestyle (including low salt diet);• Conduct studies on salt (sodium) in food;• Provide a local database on nutrients content including

sodium in food (Nutrient Information Inquiry System (NIIS));

• Implement the Nutrition Labelling Scheme• Issue the Trade Guidelines for Reducing Sodium in

Foods• Establish the Working Group on Reducing Sodium in

Foods.

15

Way forward

1. Identify areas of feasible sodium reduction in different food categories and establish agreed reduction targets;

2. Provide information of sodium content in food to consumers

• company website;• voluntary labelling of nutrients (including

sodium) in food provided in restaurants

Maleic Acid in FoodTrade Consultation Forum

20.6.2013

What is maleic acid?

Maleic acid, as well as its related chemical, maleic anhydride, are multi-functional chemical intermediates with many industrial applications and can be used in food contact materials (FCMs).

Maleic acid can also be used as a precursor for the production of food additives.

Maleic anhydride readily converts to maleic acid in the presence of water, and is often expressed as maleic acid during food testing.

How are we exposed to maleic

acid?

Members of public may be exposed to maleic acid at low level via the oral route

Maleic acid can be used in food contact materials and may migrate to food

Food additives which may contain maleic acid as an impurity may be used for food production

How does maleic

acid become present in large quantities in food?

Upon investigation by the Taiwan authority, the food incident has been linked to the abusive use of maleic anhydride during the production of modified starches

Some were used to manufacture further starch-containing food products

What is the toxicity of maleic acid?

Animal studies have shown that maleic acid is not toxic to the genes, and is negative for reproductive and developmental toxicity.

Nevertheless, effects on the kidney had been observed when experimental animals were fed with high doses of maleic anhydride.

The current toxicological information indicates the relatively low acute toxicity of maleic acid by the oral route.

Can maleic

acid be used as food additive?

Available toxicological evaluation data does not support the safe use of maleic acid directly in food as food additives.

Some overseas authorities such as those in Taiwan and Singapore prohibit its direct application in food as food additives for manufacturing of food products.

What is the possible food safety concern for maleic

acid?

Dietary exposure to maleic acid may exceed the respective health-based guidance value, i.e. the group tolerable daily intake (TDI) of 0.5 mg/kg bw/day (as maleic acid) for maleic acid and maleic anhydride established by the European Scientific Committee for Food.

What are the actions taken by CFS?

Contacted the Taiwan authorities promptly for further information, alerted Traders and conducted active surveillance.

No affected batches of the food products known to be involved in this food incident were found to be available in the local market.

As a prudent measure, CFS collected 20 samples imported from Taiwan which might contain modified starches (e.g. rice vermicelli, bean vermicelli, wheat noodles and milk tea with pearl tapioca etc) for testing of maleic acid; all results were satisfactory.

CFS will continue to liaise with the Taiwan authorities and closely monitor the development of the incident.

Thank you