Assessment of salt and sodium in processed foods, Iran 2011-2013

Isfahan University of Medical Sciences, Isfahan, Iran
2 Cardiac Rehabilitation Research Center, Cardiovascular Research Institute,
Hypertension is the leading cause of cardiovascular events in Iran as well as worldwide. Salt intake amongst Iranian adults is more twice than world health organization recommended level. This study was conducted to assess salt and sodium level in Iranian processed foods.
This cross-sectional study was conducted in Isfahan during 2011-2013.At least 5 samples of 94 items of processed food with different variety of valid brands were gathered from Isfahan shopping centers and their salt and sodium level were measured. The national standard number was used to compare the mean of salt and sodium of foods with standard level.
The mean of salt and sodium in all types of processed food were 1.44± 1.10 gr/100 and 792.74± 569.49 mg/100 gr. Of total number of food products 50% were salty foods (salt ≥ 1.25 gr/100) and 70% were high-sodium products (sodium≥500 mg/ 100 gr).
Cheese had the highest level of salt and sodium among all processed foods. The policy of Salt and sodium reduction in processed foods should be taken into account in national food standard formulation and reformulation. Conducting further research to produce low salt products with no added preservative is an effective strategy in salt reduction program.