In recent years, chronic diseases such as hypertension and cardiovascular diseases have become the main factors threatening the health of Chinese residents. High-salt diet is an important risk factor for diseases such as hypertension, stroke and gastric cancer. Reducing salt intake is the most cost-effective public health strategy to prevent hypertension. The Scientific Research Report on Dietary Guidelines for China Residents released by the Nutrition Society of China in March this year shows that high sodium intake is harmful among dietary factors in China, and high sodium diet is the primary cause of death from cardiovascular diseases, accounting for 17%.
In order to implement the special action of "three reductions and three health" of the National Health and Wellness Committee and realize the goal of "reducing the national average daily salt intake by 20% in 2030" proposed in the outline of "Healthy China 2030" and "National Nutrition Plan (20 17-2030)", on May 24th, 20265438, it was sponsored by China Nutrition Society. Experts and scholars in the field of nutrition and health, representatives from more than 60 food enterprises such as Angel Yeast, Zhongyan Group, Taitai Le, Unilever and Zhihuatun, and media representatives attended the practical seminar.
Photo: Professor Sun, Academician of China Academy of Engineering and President of Beijing Technology and Business University, gives a speech.
Reducing salt is not simple. It can be said to be a "comprehensive project". From the national policy, to the food industry, to restaurants and canteens, and then to the people's own dining tables, it is necessary to establish a sense of salt reduction and put it into practice. In this regard, Professor Sun, academician of China Academy of Engineering and president of Beijing Technology and Business University, gave a report entitled "Development Strategy of Food Science and Technology in the 14th Five-Year Plan". He pointed out that in order to achieve high-quality food development in China, one of the requirements is to reduce salt, sugar and oil appropriately, not only to reduce it, but also to improve its flavor, which is a test of the scientific and technological level of food, and also requires the food industry to find ways to reduce salt and maintain its flavor.
"Reducing salt intake is the most cost-effective public health strategy to prevent hypertension." Li Tairan, inspector of the Food Safety Standards and Monitoring and Evaluation Department of the National Health and Family Planning Commission, said that the food industry is the cornerstone to achieve the goal of salt reduction. This seminar will discuss the science, technology and practice of salt reduction from the current situation of industrial development and the demand of innovation and development, promote food enterprises to take active actions, set salt reduction targets and create a social environment conducive to residents' health.
Jiao Xu, director of the Food Nutrition Division of the Food Department of the National Health and Wellness Commission, said in his speech that in daily life, salt comes not only from salt, but also from sauces and other condiments. Although people's concept of healthy living has improved, eating pickles and other traditional ways of salt may affect their health. Therefore, it is necessary to strengthen health science education and raise public awareness of salt reduction. Zhang Bing suggested that a routine monitoring system for salt and sodium intake should be established; Carry out research on the technology and strategy of salt reduction in catering prepackaged foods; Promote the policy of reducing salt in restaurants, canteens and food industries; Create a good supporting environment for salt reduction. In order to achieve the purpose of scientific salt reduction.
Ding Gangqiang, vice chairman of China Nutrition Society, said that the food industry is the first industry in China's industrial system, which is related to the process and effect of salt reduction. As the organizer, we will continue to promote the "three reductions" from the aspects of salt reduction policy propaganda, technology promotion and public education.
Chairman Xiong Tao, Party Secretary of Angel Yeast Co., Ltd., thanked China Nutrition Society for holding the practical seminar "Guidelines for Reducing Salt in China Food Industry". He said that Angel Yeast Co., Ltd. will continue to give full play to the advantages of angel extract in reducing salt under the support and guidance of China Nutrition Society, and continue to respond to the advocacy of the state, so as to provide solutions for food condiment industry to reduce salt without reducing taste. Angel Yeast Co., Ltd. will work with brother enterprises, universities, scientific research institutes and trade associations to promote salt reduction in the food industry, and strive to achieve the goal of 20% salt reduction in processed foods proposed in "China Food Industry Salt Reduction Guide" at an early date to help food flavor.
In order to make people benefit from the action of reducing salt, it is essential for the food industry to provide salt-reduced food. After the expert forum, a dialogue on the practice of salt reduction in the food industry was held at the meeting, and business representatives shared the experience and challenges of salt reduction practice. Finally, the meeting launched the "Action to Reduce Salt in Food Industry". The organizers will make joint efforts to unite the talents and innovative advantages of universities and research institutes, and carry out the salt reduction promotion work integrating strategic research, technological innovation, scientific and technological research and public education, which will play an important role in leading, promoting and driving the salt reduction action.
(The pictures in this article are provided by China Nutrition Society. )
Editor/Han Shirong