On 5 May 2021, WHO will be launching the WHO global sodium benchmarks for different food categories at a virtual high-level event. It is a first-ever globally harmonized set of benchmarks for more than 60 food categories that define the maximum levels of sodium that processed foods can contain.
An estimated 11 million deaths globally are associated with poor diet, 3 million of which are attributable to high sodium intakes (>2 g of sodium or >5 g of salt per day). Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In many high-income countries, and increasingly in low- and middle-income countries, a significant proportion of sodium in the diet comes from manufactured foods such as bread, cereal and grains, processed meats and dairy products. An effective way to reduce population sodium intake is through lowering the sodium content of foods that are consumed frequently and are contributing to increased sodium intake.
The global sodium benchmarks were established as part of WHO’s efforts in reducing the sodium intakes in populations. The setting of global sodium benchmarks is a very important step to facilitate reformulation of food products which contributes to drive progress in sodium reduction. These global benchmarks are intended to be complementary to ongoing national and regional efforts to set sodium targets. Global sodium benchmarks are intended to be useful for countries in setting national policies and strategies and for the ongoing dialogue between WHO and the private sector at the global level.
Speakers:
- Dr Francesco Branca, Director, Department of Nutrition and Food Safety, WHO (Moderator)
- Dr Tedros Adhanom Ghebreyesus, Director-General, WHO
- Dr Agnes Kalibata, UN Secretary General’s Special Envoy for the 2021 Food System Summit
- Dr Tom Frieden, President, Resolve to Save Lives (video message)
- Dr Chizuru Nishida, Unit Head, Safe, Healthy and Sustainable Diet, Department of Nutrition and Food Safety, WHO
- Dr Rain Yamamoto, Scientist, Safe, Healthy and Sustainable Diet, Department of Nutrition and Food Safety, WHO
- Dr Bente Mikkelsen, Director, Department of Noncommunicable Diseases, WHO
- Dr Naoko Yamamoto, Assistant Director-General, UHC/Healthier Populations, WHO
Video messages from:
- Ms Jo Nicholas, Team Leader, Salt Reduction, Public Health England, UK
- Dr Sandra Tirado, Secretary of Health Access, Ministry of Health, Argentina
- Ms Steffi Schlüchter, Scientific collaborator, Nutrition sector, Federal Food Safety and Veterinary Office, Switzerland
- Dr Champika Wickremasinghe, Deputy Director General (Noncommunicable Diseases), Ministry of Health, Sri Lanka
- Dr Kiattibhoom Vongrachit, Permanent Secretary, Ministry of Public Health, Thailand
- Dr Michael Jacobson, Co-founder and former president of the Center for Science in the Public Interest (CSPI)
Date/time:
Wednesday, 5 May 2021, at 12:30 – 13:30 CEST