High salt meals in staff canteens of salt policy makers: Observational study

Abstract

Objective: To assess the salt content of hot meals served at the institutions of salt policy makers in the Netherlands. Design: Observational study. Setting: 18 canteens at the Department of Health, the Health Council, the Food and Consumer Product Safety Authority, university hospitals, and affiliated non-university hospitals. Intervention: A standard hot meal collected from the institutional staff canteens on three random days. Main outcome measure: Salt content of the meals measured with an ion selective electrode assay. Results: The mean salt content of the meals (7.1 g, SE 0.2 g) exceeded the total daily recommended salt intake of 6 g and was high at all locations: 6.9 g (0.4 g) at the Department of Health and National Health Council; 6.0 g (0.9 g) at the Food and Consumer Product Safety Authority; 7.4 g (0.5 g) at university hospital staff canteens; and 7.0 g (0.3 g) at non-university hospital staff canteens. With data from a national food consumption survey, the estimated total mean daily salt intake in people who ate these meals was 15.4 g. This translates into a 23-36% increase in premature cardiovascular mortality compared with people who adhere to the recommended levels of salt intake. Conclusion: If salt policy makers eat at their institutional canteens they might consume too much salt, which could put their health at risk.