Health Promotion Department reviews implementation of salt reduction strategic plan

Health Promotion Department reviews implementation of salt reduction strategic plan

SHARJAH: The Health Promotion Department, HPD, at the Supreme Council for Family Affairs in Sharjah recently discussed the salt reduction strategic plan, which is intended to be launched and carried out in many bakeries in the emirate in order to reduce of salt percentage in bakery products according to the UAE’s approved health specifications.

The initiative is being held in cooperation with the Ministry of Health and Prevention (MOHAP), Abu Dhabi Public Health Center, University of Sharjah, and Sharjah Municipality.

This came during the virtual workshop organized by the HPD with the participation of representatives of the National Nutrition Committee and the strategic partners, and a number of bakery owners in Sharjah.

Moderated by Latifa Rashid, Head of the Nutrition Department, MOHAP, the event touched on the current and annual targets of the plan, including the gradual reduction of salt levels by 10% annually to reach 30% within 3 years, in addition to educating workers in bakeries on how to calculate the salt levels in bread ahead of the plan implementation.

Her Excellency Iman Rashid Saif, HPD Director, stressed that the Department strongly supports the implementation of the salt reduction strategic plan, pointing to the importance of the workshop in sharing experiences and combining efforts to make sure of the implementation of healthy food standards in bakeries in accordance actionable scientific foundations, in line with the recommendations of the World Health Organization (WHO) and initiative of the National Nutrition Committee aimed at reducing salt intake to improve the health of community members and curb chronic disease.

“This workshop is one of a series of meetings and debates between the HPD and the participating entities, in conjunction with the Department’s strenuous efforts in fostering the nutrition health and safety of community members through several programs and initiatives,” she noted.

The event also highlighted the negative impact of excessive salt consumption and the importance of reducing its intake to reduce the rate of chronic disease and malnutrition diseases and deaths, given the fact that bread is one of the most consumed daily products.

For her part, Latifa Rashid said: “The 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.”