Bakeries in Sharjah will soon be ordered to cut their use of salt, as authorities have started discussing a strategy that targets to reduce salt levels in bread by 30 per cent in three years.
The Health Promotion Department (HPD) of the Supreme Council for Family Affairs in Sharjah recently explained the emirate's salt reduction strategic plan during a virtual workshop, which was attended by a number of bakery owners, representatives of the National Nutrition Committee, and other partners.
The initiative was held in cooperation with the Ministry of Health and Prevention (Mohap), Abu Dhabi Public Health Centre, University of Sharjah, and the Sharjah Municipality.
Under the plan, salt in bakery products shall be gradually reduced by 10 per cent every year, in order to reach the target of 30 per cent in three years, authorities said during the event that was moderated by Latifa Rashid, head of the Nutrition Department at Mohap.
Those who work at bakeries shall be trained on how to calculate salt content in bread ahead of the plan's implementation.
Experts at the event shed light on the how important it is to cut back on salt, especially in making bread, which is a staple food for many households and one of the most consumed daily products.
"Studies have shown that excessive salt intake leads to several health problems, including increased rates of cardiovascular disease and hypertension, which are among the leading causes of death in the world," said Rashid.
Iman Rashid Saif, director of the HPD, stressed that the department strongly supports the implementation of the salt reduction plan. She said the workshop would help bolster efforts to ensure the successful implementation of healthy food standards in bakeries and other food outlets in the emirate.
"This workshop is part of a series of meetings and debates between the HPD and the participating entities, held in line with the department's dedicated efforts to keep the community safe and healthy," Saif said.
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