WHO Stresses Importance of Salt, Trans Fat Reductions

PARISIn an effort to achieve a 25% reduction in mortality from non-communicable diseases (NCDs), such as cardiovascular diseases, cancer and diabetes, the World Health Organization (WHO) presented a new global monitoring draft framework outlining the importance of reducing salt and trans fats in the diet.

Presenting at an Organisation for Economic Co-operation and Development (OECD)

meeting in Paris, WHO Nutrition Director Francesco Branca reducing saturated fat (SAFA) intake, increasing fruit and vegetable consumption and preventing a further rise in obesity and overweight were important measures. The nutrient targets set by the WHO remain as beforesalt intake should be limited to no more than 5 g per day; industrially produced trans fats should be replaced by polyunsaturated fatty acids (PUFA); and the intake of saturated fats should be reduced to less than 10% of caloric intake. To halt the rise in obesity and overweight, WHO has mentioned reducing the marketing of foods high in saturated fats, trans fats, free sugars or salt to children. The WHO draft framework will be submitted for adoption by the World Health Assembly in 2013.