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World Action on Salt. Sugar & Health

Oman

2016

The WHO has summarised Oman’s salt reduction strategy – available here.  As a summary, in 2014, salt reduction in bread was agreed as an action to reduce population salt intake. In June 2015 meetings took place with bakeries to encourage them to reduce salt in bread by 10%, with a target of a 30% reduction. By September 2015, the 10% reduction had been achieved.

From January 2016 all bakeries agreed to a further 20% reduction, which will be monitored by Municipalities.

June 2015

WASH members Dr Nawal Alhamad, Dr Elsayed Almalt and colleagues have published an overview of salt reduction activities in the Gulf Cooperation Council countries.  Below is a summary of Oman’s activities.

The Ministry of Health, Oman, is the main governmental body responsible for salt reduction.

The National Nutrition Survey, which uses a 24-hour dietary recall, found that average salt intake was 11-12g/day.  suggested the average intake of salt between 11-12 g per day (14). The MOH is working towards reducing salt levels in commonly consumed foods, focusing on bread, cheese and processed meats. The recipe for bread in Oman is not standardised and so salt content varies between bakeries.

Activities such as identifying the main sources of salt in the diet and implementing salt standards for bakers are planned.

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