HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010
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whether it is sea or the plain old table variety, salt or sodium chloride is counted on to flavour french fries, soups and countless other favourites. Sodium helps to regulate the body’s fluid balance and more. H o w e v e r, m o s t m e d i c a l experts agree that what is not needed is too much salt. The average Singaporean consumes nine grm of salt a day, which is more than the World Health Organization’s (WHO) recommendation of five grm per day. Consuming more than this amount of salt can lead to high blood pressure, which is in turn a risk factor for cardiovascular disease (CVD). The WHO predicts that by 2030, almost 23.6 million people
will die from CVD every year. Of which, the largest increase will occur in the Southeast Asia. Among known risk factors for CVD, diet has received particular research attention. This is due to its amendable nature that allows consumers to pick and choose food products that help reduce the risk of developing important modifiers of CVD risk such as diabetes, hypertension, high blood pressure and high blood cholesterol levels.
Changing Health Trends Conscientious consumers across all demographics are taking a closer look at food labels; steering away from products they deem as nothing more than a chemical concoction. Consumers want clean labels with words they recognise. The interest has shifted to a ‘back-to-basics’ approach that has driven the demand for natural ingredients and clean-label foods. Natural food has become a
Easy On The
Salt
With cardiovascular disease on the rise, food companies are under immense pressure to reduce sodium content in their products. By Simone Bouman, market unit manager (food division), Purac Asia Pacific symbol for health while synthetic ingredients are considered to be unhealthy. More and more consumers are seeking out negative labels such as low sodium, low cholesterol and low calories. Of this, sodium is at the top of the heap. Food manufacturers, as a result, are being pressured to come up with food solutions to meet this growing trend, while offering products that meet consumer expectations for quality, taste, flavour, and high food safety standards.