Salt Action Summary

March 2009

Salt reduction is now one of the key topics of the Federal Office of Public Health, as part of the National Programme on Diet and Physical Activity. First on the agenda is salt reduction in communal catering and in processed foods.

On behalf of the Federal Office of Public Health, researchers at Bern University of Applied Sciences in Switzerland are conducting a study to identify and analyze critical points of salt entry into communal catering. With the data they obtain, Bern University wishes to propose a catalogue of measures, aiming at reducing salt intake in Swiss communal catering.