WHO global sodium benchmarks for different food categories

WHO global sodium benchmarks for different food categories

WHO global sodium benchmarks for different food categories

ISBN 978-92-4-002509-7 (electronic version) ISBN 978-92-4-002510-3 (print version)

© World Health Organization 2021

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Design and layout by minimum graphics

iii

Contents

CONTENTS

Acknowledgements iv

Executive summary v

1 Background 1

2 Consultative process for developing global sodium benchmarks 3

2.1 Compilation and analysis of national and regional sodium targets 3

3 Methodology for defining global benchmarks 5

3.1 Type of target 5

3.2 Food categories 5

3.3 Global benchmark values 5

3.4 Case-by-case review of the benchmarks and subcategories 6

4. Conclusion 7

Annex: WHO global sodium benchmarks 8

References 20

iv WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Acknowledgements

The development of the WHO global sodium benchmarks was coordinated by Dr Rain Yamamoto under the supervision of Dr Chizuru Nishida of the World Health Organization (WHO), in close collaboration with colleagues from the WHO regional offices – in particular, Dr Joao Breda, Dr Kremlin Wickramasinghe, Ms Clare Farrand and Mr Stephen Whiting from the WHO Regional Office for Europe, and Dr Fabio Gomes, Mr Leendert Nederveen and Ms Lorena Allemandi from the WHO Regional Office for the Americas – who supported the compilation of available data on national sodium targets from Member States from their respective regions.

WHO is most grateful to the following experts for providing invaluable inputs and advice throughout the development of the WHO global sodium benchmarks: Ms Laura Hatt (Department of Health, Australia), Dr Eduardo Nilson (Ministry of Health, Brazil), Dr Liesbeth Temme (National Institute for Public Health and the Environment, Netherlands), Ms Jo Nicholas (Public Health England, United Kingdom of Great Britain and Northern Ireland), Dr Jacqui Webster (The George Institute for Global Health), Dr Martijn Noort (Wageningen University), Dr Laura Cobb (Resolve to Save Lives) and Ms Christine Johnson Curtis (Vital Strategies).

WHO also express great gratitude to the national experts who participated in the technical consultation held virtually on 21–23 October 2020, and provided valuable inputs through sharing their country experiences in setting national targets.

WHO also greatly appreciates the nutrition focal points in WHO regional and country offices, and their national counterparts and colleagues in ministries of health and other sectors that supported the data collection and validation.

Special acknowledgment is given to Ms Emalie Rosewarne at the George Institute for Global Health, who provided support in data compilation and analysis, and to Ms Karen McColl who provided support in the preparation of the reports of the technical consultation (21–23 October 2020) and expert meetings (19–20 November 2020 and 26 January 2021), and in drafting of the report of the WHO global sodium benchmarks.

Acknowledgement is also made to Dr Hilary Cadman and the team at Cadman Editing Services for technical editing of this document.

v

Executive summary

EXECUTIVE SUMMARY

The World Health Organization (WHO) started to develop global benchmarks for sodium levels in foods across different food categories in 2020. This builds on the work and experiences of countries and regions in setting targets for sodium levels in different food categories, as part of national and regional efforts to reduce population salt intake, reduce the burden of diet- and nutrition-related noncommunicable diseases (NCDs), and achieve the global NCD target for a 30% relative reduction in mean population intake of salt, with the aim of achieving a target of less than 5 g of salt (i.e. <2 g of sodium) per day by 2025 (1). Furthermore, as a range of stakeholders come together to transform food systems through the United Nations Food Systems Summit, to be held in September 2021, there is now an unprecedented opportunity to scale up these national and regional efforts to tackle unhealthy diets and to improve the global food environment, to ensure access to safe and nutritious food for all.

An estimated 11 million deaths globally are associated with poor diet, 3 million of which are attributable to high sodium intakes (2). Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases (3). Cardiovascular diseases are the leading cause of NCD deaths worldwide, responsible for 32% of all deaths (4).

Reducing sodium intake is an effective way to lower blood pressure and thus reduce NCDs such as cardiovascular diseases; it also reduces other complications associated with high sodium intakes such as chronic kidney disease, obesity, gastric cancer and liver diseases. The importance of reducing sodium intake was highlighted in WHO’s 2012 guideline on sodium intake for adults and children (5). The World Health Assembly has also recognized the importance of sodium reduction; in 2013 it adopted the target of a 30% reduction in mean population intake of salt/sodium (6), but the world is not currently on track to meet this goal (7).

In many high-income countries, and increasingly in low- and middle-income countries, a significant proportion of sodium in the diet comes from manufactured foods such as bread, cereal and grains, processed meats and dairy products (8). An effective way to reduce population sodium intake is through lowering the sodium content of foods that are consumed frequently and are therefore contributing to increased sodium intake.

To drive progress on tackling unhealthy diet, WHO and Chatham House convened a roundtable in June 2018 on strengthening the role and contribution of the food and non-alcoholic beverage industry in addressing the burden of NCDs. At that meeting, WHO set out its specific expectations for industry commitments to adopting standardized targets for sodium levels for the food and beverage categories that are

vi WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

the highest contributors to sodium intake, and commitments to implementing those targets by 2025 (applicable across all food industries – manufactured, retail, out-of-home and food services). In discussion, private sector representatives agreed that it would be important to develop targets based on categories.

The setting of global sodium benchmarks is, therefore, an important step to drive forward progress in sodium reduction. Global benchmarks will help countries to set national policies and act as a basis for ongoing dialogue between WHO and the private sector at the global level.

To move forward with the process of developing global sodium benchmarks, WHO convened a virtual technical consultation on 21–23 October 2020. That consultation was followed by a series of virtual expert meetings, extended through an online consultation, between November 2020 and March 2021. The meetings involved technical experts with direct experience in setting sodium targets or with knowledge and understanding of the technological aspects of salt use and sodium reduction.

To inform the discussions, WHO compiled and analysed data on existing sodium targets. In total, data were collected from sodium targets set in 41 countries, one WHO region, and one WHO subregion. A food categorization system was then developed, building on the work undertaken to develop WHO regional nutrient profile models. Existing target data were used to identify the most common food categories for sodium targets. Initially, subcategories for which five or more countries had set a sodium target were selected, resulting in a list of 45 subcategories in 18 food categories. However, the experts considered this list of subcategories too limited, and it was decided to review all 18 categories and 97 subcategories to assess whether a global benchmark is needed.

Based on the outcome of the technical consultation, and building on the WHO compilation and analysis of national and regional data on existing sodium targets, the following approach was employed:

n definition of benchmarks in the form of maximum targets – this type of target was considered to be the most feasible approach for global benchmarks;

n setting of benchmarks at the level of subcategories – main food categories are too heterogeneous for meaningful targets to be set; and

n establishing benchmark values based on the lowest value for each subcategory from existing national and regional targets, and case-by-case review of each proposed value by the experts, to ensure that the target is appropriate for all products in the subcategory.

As a result of this process, a set of food categories, subcategories and global benchmarks has been established. These global benchmarks are intended to complement national and regional efforts to set sodium targets. Countries and regions remain free to set targets for products that are not included in these global benchmarks but that are important sources of sodium in their context.

1

1. Background

The World Health Organization (WHO) started to develop global benchmarks for sodium levels in foods across different food categories in 2020. This builds on the work and experience of countries and regions in setting targets for sodium levels in different food categories, as part of national and regional efforts to reduce population salt intake, to reduce the burden of diet- and nutrition-related noncommunicable diseases (NCDs) and to achieve the global NCD target for a 30% relative reduction in mean population intake of salt, with the aim of achieving a target of less than 5 g of salt (i.e. <2 g sodium) per day by 2025 (1). Furthermore, with a range of stakeholders coming together to transform food systems through the United Nations Food Systems Summit, to be held in September 2021, there is now an unprecedented opportunity to scale up these national and regional efforts to tackle unhealthy diets and to improve the global food environment, to ensure access to safe and nutritious food for all.

An estimated 11 million deaths globally are associated with poor diet, 3 million of which are attributable to high sodium intakes (2). Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases (3), which are the leading cause of NCD death worldwide, responsible for 32% of all deaths (4). Reducing sodium intake is an effective way to lower blood pressure and thus reduce NCDs such as cardiovascular diseases; it also reduces other complications associated with high sodium intakes such as chronic kidney disease, obesity, gastric cancer and liver diseases. The importance of reducing sodium intake was highlighted in WHO’s 2012 guideline on sodium intake for adults and children (5)

In many high-income countries, and increasingly in low- and middle-income countries, a significant proportion of sodium in the diet comes from manufactured foods such as bread, cereal and grains, processed meats and dairy products (8). An effective way to reduce population sodium intake is through lowering the sodium content of foods that are consumed frequently and are contributing to increased sodium intake. Reducing sodium intake will not only contribute greatly to preventing cardiovascular diseases but also to accelerating progress towards achieving several global NCD targets and the Sustainable Development Goals (SDGs) target for reducing mortality from NCDs.

WHO recommends that individuals consume less than 5 g of salt (i.e. <2 g of sodium) per day, meaning that the population average intake should be well below that level (1). The World Health Assembly has recognized the importance of sodium reduction; in 2013 it adopted the target of a 30% reduction in mean population intake of salt/sodium, as part of the Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013–2020 (6). However, global progress towards this target is insufficient and the world is not currently on track to meet that goal (7).

1. BACKGROUND

2 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Clearly, strong, multipronged and multisectoral actions are now needed; thus, WHO included “reduction of salt intake through the reformulation of food products to contain less salt and the setting of target levels for the amount of salt in foods and meals” as a “best buy” in its menu of cost-effective interventions for reducing unhealthy diet to prevent NCDs (9). The importance of salt reduction was also reinforced in WHO’s General Programme of Work 2019–2023 (10). In general, current reformulation efforts have been inadequate, but country experience suggests that well-designed strategies with clear targets can lead to considerable progress (11–12).

To drive progress on tackling unhealthy diet, WHO and Chatham House convened a roundtable in June 2018 on strengthening the role and contribution of the food and non-alcoholic beverage industry to respond to the 2011 Political Declaration of the High-level Meeting of the General Assembly on the Prevention and Control of NCDs (13).

At that meeting, WHO set out its specific expectations for industry commitments on salt/sodium reductions. These were:

n Reformulation of foods to lower sodium concentrations – Adopt standardized targets for sodium levels for the food and beverage categories that are the highest contributors to sodium intake and implement them by 2025 (applicable across all food industries – manufactured, retail, out-of-home and food services). A global common set of targets will be established through a dialogue with WHO.

n Sodium content labelling – Provide the on-pack sodium data required by Codex (all food services and manufacturers in every jurisdiction). Food services and restaurant chains should also provide these data in store, on packaging or online.

In discussion, private sector representatives agreed that the development of it would be important to develop targets based on categories. WHO is already engaged in dialogue with the International Food and Beverage Alliance (IFBA) in relation to improving the nutritional quality of food and drink products. At a meeting in May 2019 between the Director-General of WHO and high-level representatives of IFBA member companies (which account for about 13% of global packaged food sales), the companies committed to not exceeding 2 g of industrially produced trans-fatty acids per 100 g of oils and fats in their products worldwide by 2023 (14).

At that meeting in May 2019, WHO indicated that sodium consumption is still high, that salt is the most important of the dietary risk factors and that commitment to reducing sodium contents needs to be global. WHO also pointed out that it would be important to agree on benchmarks for product categories, and ensure that the products have the same sodium content across all countries. The industry representatives declared that they are committed to reducing sodium contents in their products and have already reduced sodium content in most of their products; they also confirmed that they are ready to collaborate further with WHO and governments on sodium reduction.

Setting sodium benchmarks is, therefore, an important step towards reducing sodium intake. Global sodium benchmarks will be useful for countries in setting national policies and strategies, and for the ongoing dialogue between WHO and the private sector at the global level.

3

2. Consultative process for developing global sodium benchmarks

2. CONSULTATIVE PROCESS FOR DEVELOPING GLOBAL SODIUM BENCHMARKS

To move forward with the process of developing global sodium benchmarks, WHO convened a virtual technical consultation on 21–23 October 2020. To facilitate learning from and building on national and regional efforts to set national sodium targets, six countries and one WHO regional office shared their experience and lessons learned. In addition, results of a preliminary compilation and analysis of existing country information and data on sodium target setting were presented. The technical consultation included in-depth working group discussions on various issues related to the setting of benchmarks. Issues discussed included the challenges of defining food categories and subcategories that are appropriate across all contexts; the relative merits of the different types of targets (e.g. maximum level, simple average, sales-weighted average and percentage reduction); and approaches to defining benchmark levels and timelines for achievement (15).

To follow up from the technical consultation, WHO convened virtual expert meetings on 19–20 November 2020 and 26 January 2021. Consultation with the experts was then extended through an online platform throughout February and March 2021. The meetings involved technical experts with direct experience in setting sodium targets in their countries, or with understanding of the technological aspects of sodium use and sodium reduction in different food categories. The meetings had the following aims:

n review the outcomes of the technical consultation;

n review the results of the final analyses of the existing country data;

n assess priority food categories for which global sodium benchmarks should be developed; and

n assess and finalize draft global sodium benchmarks for identified priority food categories.

2.1 Compilation and analysis of national and regional sodium targets

For the compilation and analysis of existing sodium targets, the following information about the approach taken by countries to set the targets was collected:

n the agency or organization taking the lead;

n voluntary or mandatory targets;

n types of targets (maximum level, simple average, sales-weighted average or percentage reduction);

n timelines to achieve targets;

4 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

n food categories for which targets were set;

n values of targets;

n dietary intake assessment (top five contributors of salt to the diet); and

n evaluation of changes of sodium levels in food.

In total, data were collected on sodium targets set in 41 countries, one WHO region (the WHO Region of the Americas), and one WHO subregion (the Pacific Islands, a subregion of the WHO Western Pacific Region). The countries from which data were collected, by WHO region, were:

n WHO African Region: South Africa;

n WHO Region of the Americas: Argentina, Brazil, Canada, Chile, Colombia, Costa Rica, Mexico, Paraguay, United States of America and Uruguay;

n WHO Eastern Mediterranean Region: Bahrain, Islamic Republic of Iran, Kuwait, Oman, occupied Palestinian territory, Qatar, Saudi Arabia, Tunisia and United Arab Emirates;

n WHO European Region: Austria, Belgium, Bulgaria, Czech Republic, Germany, Greece, Hungary, Ireland, Italy, Montenegro, Netherlands, Norway, Portugal, Slovenia, Spain, Switzerland, Turkey, and United Kingdom of Great Britain and Northern Ireland; and

n WHO Western Pacific Region: Australia, Fiji and New Zealand.

The compilation of existing sodium targets was used to identify the most common food categories in which targets have been established. A food categorization system was then developed, building on the work undertaken to develop WHO regional nutrient profile models, supplemented with the subcategories that were used by the WHO Regional Office for the Americas/Pan American Health Organization for collecting information on sodium targets. The resulting categorization system comprised 18 overall food categories and 97 subcategories.

5

3. Methodology for defining global benchmarks

3. METHODOLOGY FOR DEFINING GLOBAL BENCHMARKS

Based on the outcome of the technical consultation, and building on the WHO compilation and analysis of country data on existing sodium targets, the approach outlined below was used for development of the benchmarks.

3.1 Type of target

The benchmarks are in the form of maximum targets because this was considered to be the most feasible approach for global benchmarks. There is also a large amount of country experience and available data for such targets, compared with simple average, sales-weighted average or percentage reduction targets. The benchmarks are set as single values, rather than as a range of acceptable values, because it is considered important to be working towards a single, harmonized global goal.

3.2 Food categories

Benchmarks are set at the level of subcategories because the main food categories are too heterogeneous for meaningful targets to be set. Setting targets at the overall food category level would result in targets that are too high for some products in the category and too low for others – this would render the targets meaningless and could risk undermining country progress. It was acknowledged, however, that a workable set of global benchmarks requires the number of subcategories to be limited, with a focus on those that are the highest contributors to sodium intakes. The subcategories were selected from the list of 18 food categories and 97 subcategories identified through the compilation and analysis of existing national and regional sodium targets (as explained above). Initially, subcategories for which five or more countries had set a sodium target were selected, resulting in a list of 45 subcategories in 18 food categories. The experts considered this too limited, however, and it was decided to review all 18 categories and 97 subcategories to assess whether benchmarks are needed.

3.3 Global benchmark values

Benchmark values are based on the lowest maximum value for each subcategory from existing national or regional targets. Feasibility for these targets has been demonstrated in a number of countries, and it is appropriate that the WHO global benchmarks should reflect the lowest maximum value. Benchmarks are defined for products “concentrated” or “not concentrated”, rather than “as sold” or “as consumed”, because this is a more transparent approach and will be easier to monitor and evaluate.

6 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

3.4 Case-by-case review of the benchmarks and subcategories

The experts reviewed the subcategory definitions and the benchmarks on a case-by-case basis. This included verifying that the description of each benchmark subcategory is well matched with the description of the subcategory from which the proposed target is derived. This is important because of the potentially different product mixes between countries. Where a mismatch was found, the next lowest target that aligned well with the subcategory in question was selected. In addition, to deal with difficulties in setting appropriate benchmarks where subcategories remained too wide-ranging and diverse, subcategories were further reviewed and sometimes redefined.

The proposed food categories, subcategories and global benchmarks are shown in Annex, along with the national or regional lowest maximum target on which each benchmark is based. These global benchmarks are intended to complement national and regional efforts to set sodium targets. Countries and regions remain free to set targets for other products that are not included in these global benchmarks but that are important sources of sodium in their context. No appropriate benchmark was identified from existing country examples for the following six subcategories: 1a. Granola and cereal-type bars; 1b. Nut butters; 2g. Dry-mixes for making cakes, sweet biscuits, pastries and other sweet bakery wares; 8d. Extra-hard ripened cheese; 8f. Mould ripened cheese, blue; and 8h. Brine-stored cheese. This was because the existing lowest maximum levels were considered too high, especially since there are products that contain much lower sodium on the market today. Review of possible alternative methods (including market data analysis) is being carried out at present to explore the possibility of setting a global benchmark.

7

4. Conclusion

Reducing sodium intake is an effective way to reduce the burden of cardiovascular diseases and other diet- and nutrition-related NCDs. However, accelerated progress is needed to meet the globally agreed goals for reducing sodium intakes and NCD burden. There is now a great opportunity to boost progress towards achievement of the SDGs and the global sodium reduction target by setting global benchmarks for sodium in a wide range of food categories. The efforts of Member States and several WHO regional offices have shown that it is feasible to reduce sodium levels in processed foods by setting national or regional sodium targets for food product reformulation. Building on this work, a set of global sodium benchmarks is established.

These benchmarks are intended to serve as a basis for dialogue with the food and beverage industry to improve the food environment at the global level, following on from the constructive dialogue on reduction of industrially produced trans-fatty acids.

The global benchmarks are also developed to call for accelerated action from Member States in scaling up their efforts to reduce their populations’ sodium intake. They are designed to be complementary to existing and ongoing national and regional efforts and initiatives, and are intended to serve as a reference for such initiatives, where needed.

The global sodium benchmarks will be particularly pertinent, as an effective game-changing solution, to discussions as part of the United Nations Food Systems Summit in September 2021, which presents an opportunity to seek commitments from food systems actors to create healthier food environments, contribute to food system transformation and ensure access to safe and nutritious food for all.

4. CONCLUSION

8 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

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cake

s.

Incl

udes

non

-bak

ed c

hees

ecak

es.

Excl

udes

dry

-mix

es (s

ee 2

g).

100

Unite

d Ki

ngdo

m:

All o

ther

pro

cess

ed p

uddi

ngs,

100

 mg

2e. P

anca

kes,

waf

fles

an

d Fr

ench

toas

tSh

elf-

stab

le, f

roze

n an

d re

frig

erat

ed

prod

ucts

. Inc

lude

s cr

umpe

ts. E

xclu

des

dry-

mix

es (s

ee 2

g).

330

Unite

d St

ates

: Pr

epar

ed b

reak

fast

bak

ery

prod

ucts

, 330

 mg

2f. S

cone

s an

d so

da

brea

d Sh

elf-

stab

le, f

roze

n an

d re

frig

erat

ed

prod

ucts

. Sco

nes

(incl

udin

g US

bi

scui

ts),

soda

bre

ad a

nd d

ough

.

475

Unite

d Ki

ngdo

m:

Mor

ning

goo

ds –

pow

der r

aise

d, 4

75 m

g

2g. D

ry-m

ixes

for m

akin

g ca

kes,

sw

eet b

iscu

its,

pa

strie

s an

d ot

her s

wee

t ba

kery

war

es

Dry-

mix

es fo

r coo

kies

/sw

eet b

iscu

its,

ca

kes,

spo

nges

, pie

s, p

astr

ies,

bak

ed

and

cook

ed d

esse

rts,

pan

cake

s,

waf

fles,

Fre

nch

toas

t, sc

ones

and

sod

a br

ead.

Exc

lude

s re

ady-

mad

e pr

oduc

ts

(see

2a-

2f).

No a

ppro

pria

te b

ench

mar

k w

as id

entifi

ed fr

om

exis

ting

coun

try

exam

ples

as

the

low

est m

axim

um

leve

ls w

ere

cons

ider

ed to

o hi

gh, e

spec

ially

sin

ce

ther

e ar

e pr

oduc

ts th

at c

onta

in m

uch

low

er

sodi

um o

n th

e m

arke

t tod

ay. R

evie

w o

f pos

sibl

e al

tern

ativ

e m

etho

ds (i

nclu

ding

mar

ket d

ata

anal

ysis

) is

bein

g ca

rrie

d ou

t at p

rese

nt to

exp

lore

th

e po

ssib

ility

of s

ettin

g a

glob

al b

ench

mar

k.

In th

e m

eant

ime,

no

glob

al b

ench

mar

k is

es

tabl

ishe

d at

this

sta

ge.

3. S

avou

ry s

nack

s

3a. C

rack

ers/

savo

ury

bisc

uits

Plai

n (i.

e. fl

avou

red

only

with

sal

t) o

r fla

vour

ed c

rack

ers,

san

dwic

h cr

acke

rs,

puff

ed c

akes

(e.g

. che

ese

crac

kers

, so

da c

rack

ers

and

rice

cake

s). I

nclu

des

dry

brea

ds s

uch

as M

elba

toas

t, ru

sks,

br

eads

ticks

, pita

or b

ague

tte

chip

s,

and

othe

r cri

sp b

read

s. E

xclu

des

unsa

lted

prod

ucts

.

600

Para

guay

: Ba

ked

good

s (P

rodu

ctos

pan

ifica

dos)

, 600

 mg

3b. N

uts,

see

ds a

nd

kern

els

Popc

orn,

nut

s, p

eanu

ts a

nd s

eeds

(s

easo

ned

with

sal

t or fl

avou

r).

Excl

udes

uns

alte

d pr

oduc

ts.

280

Colo

mbi

a:

Ligh

t pea

nuts

(Man

i lig

ht –

redu

ced

sodi

um),

279 

mg

(ben

chm

ark

is ro

unde

d up

to th

e ne

ares

t 5 m

g)

ANNEX: WHO GLOBAL SODIUM BENCHMARKS

10 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Mai

n fo

od

cate

gory

Subc

ateg

ory

Subc

ateg

ory

de

scri

ptio

nGl

obal

be

nchm

ark

(mg

/ 10

0 g)

Low

est m

axim

um ta

rget

on

whi

ch th

e

benc

hmar

k is

bas

ed

3. S

avou

ry s

nack

s3c

. Pot

ato,

veg

etab

le a

nd

grai

n ch

ips

Chip

s m

ade

of p

otat

o, v

eget

able

s an

d gr

ains

(e.g

. cor

n, w

heat

, mul

tigra

in a

nd

rice)

. Inc

lude

s al

l flav

ours

(inc

ludi

ng

salt

and

vine

gar fl

avou

rs).

Incl

udes

bo

th re

form

ed c

hips

/cri

sps

and

slic

ed

chip

s.

500

Aust

ralia

: Po

tato

sna

cks,

500

 mg

3d. E

xtru

ded

snac

ks

Shee

ted,

refo

rmed

, puf

fed

or p

elle

ted

snac

ks m

ade

from

sta

rch-

rich

mat

eria

ls (e

.g. c

orn,

mai

ze, w

heat

, ric

e or

pot

ato

flour

) or l

egum

e flo

urs.

In

clud

es a

ll fla

vour

s (in

clud

ing

salt

and

vine

gar fl

avou

rs).

Excl

udes

chi

ps (s

ee

3c) a

nd p

retz

els

(3e)

.

520

New

Zea

land

: Sh

eete

d/re

form

ed s

nack

s, 5

20 m

g

3e. P

retz

els

Salte

d ha

rd p

retz

els.

Incl

udes

sw

eet

and

savo

ury

flavo

ured

, fille

d an

d un

fille

d pr

etze

l sna

cks

(e.g

. cho

cola

te

cove

red

pret

zels

and

pre

tzel

s fil

led

with

che

ese)

.

760

Unite

d Ki

ngdo

m:

Extr

uded

, she

eted

sna

cks,

760

 mg

4. B

ever

ages

No

glo

bal b

ench

mar

ks to

be

esta

blis

hed

at th

is

stag

e5.

Edi

ble

ices

No g

loba

l ben

chm

arks

to b

e es

tabl

ishe

d at

this

st

age

6. B

reak

fast

cer

eals

6a. M

inim

ally

pro

cess

ed

brea

kfas

t cer

eals

(in

clud

es a

ll ty

pes

– pr

epar

ed, r

eady

-mad

e an

d dr

y-m

ixes

)

Prep

ared

, rea

dy-m

ade

or d

ry-m

ix

min

imal

ly p

roce

ssed

cer

eals

, suc

h as

ste

el-c

ut, r

olle

d or

inst

ant o

ats

for p

repa

ring

oatm

eal,

and

mue

sli

(i.e.

mad

e w

ith o

ats

and

a m

ixtu

re o

f un

salte

d nu

ts a

nd s

eeds

and

/or d

ried

frui

t) w

ith n

o ad

ded

sodi

um, f

at o

r su

gars

(or n

on-s

ugar

sw

eete

ners

). M

ay

or m

ay n

ot re

quire

coo

king

. Inc

lude

s po

rrid

ge m

ix a

nd h

ot in

stan

t cer

eals

. Ex

clud

es h

ighl

y pr

oces

sed

cere

als

incl

udin

g gr

anol

a (s

ee 6

b).

100

Unite

d St

ates

: Pr

epar

ed c

ooke

d ce

real

, 100

 mg

11

6b. H

ighl

y pr

oces

sed

brea

kfas

t cer

eals

Hi

ghly

pro

cess

ed, r

eady

-to-

eat

brea

kfas

t cer

eals

incl

udin

g sh

redd

ed,

flake

d, p

uffe

d or

ext

rude

d ce

real

s,

and

cere

als

with

add

ed n

utrie

nts

such

as

sod

ium

, fat

, sug

ars

(or n

on-s

ugar

sw

eete

ners

), fib

re o

r var

ious

vita

min

s an

d m

iner

als.

Incl

udes

gra

nola

.

280

Slov

enia

:Br

eakf

ast c

erea

ls (e

.g. c

ornfl

akes

), 28

0 m

g

7. Yo

ghur

t, so

ur m

ilk,

crea

m a

nd o

ther

si

mila

r foo

ds

No g

loba

l ben

chm

arks

to b

e es

tabl

ishe

d at

this

st

age

8. C

hees

e8a

. Fre

sh u

nrip

ened

ch

eese

Unrip

ened

che

ese

(e.g

. cre

am c

hees

e,

moz

zare

lla, r

icot

ta a

nd c

otta

ge

chee

se).

190

Unite

d Ki

ngdo

m:

Cott

age

chee

se –

pla

in a

nd fl

avou

red

(fres

h ch

eese

s), 1

90 m

g8b

. Sof

t to

med

ium

rip

ened

che

ese

All s

oft t

o m

ediu

m fi

rm te

xtur

ed

ripen

ed c

hees

e, o

ften

with

a re

lativ

ely

shor

t rip

enin

g pe

riod

(e.g

. Em

men

tal,

Colb

y, M

onte

rey

Jack

, you

ng G

ouda

and

m

ild C

hedd

ar).

520

Cana

da:

Swis

s, 5

20 m

g

8c. S

emi-h

ard

ripen

ed

chee

seAl

l sem

i-har

d to

har

d-te

xtur

ed ri

pene

d ch

eese

, oft

en w

ith a

rela

tivel

y lo

ng

ripen

ing

perio

d (e

.g. m

atur

ed G

ouda

, m

atur

ed C

hedd

ar, G

ruye

re a

nd

Prov

olon

e).

625

Unite

d St

ates

: Ch

edda

r and

Col

by c

hees

e (h

ard)

, 625

 mg

8d. E

xtra

-har

d rip

ened

ch

eese

Al

l ext

ra-h

ard-

text

ured

ripe

ned

chee

se (e

.g. P

arm

esan

, Rom

ano

and

Peco

rino)

.

No a

ppro

pria

te b

ench

mar

k w

as id

entifi

ed fr

om

exis

ting

coun

try

exam

ples

as

the

low

est m

axim

um

leve

ls w

ere

cons

ider

ed to

o hi

gh, e

spec

ially

sin

ce

ther

e ar

e pr

oduc

ts th

at c

onta

in m

uch

low

er

sodi

um o

n th

e m

arke

t tod

ay. R

evie

w o

f pos

sibl

e al

tern

ativ

e m

etho

ds (i

nclu

ding

mar

ket d

ata

anal

ysis

) is

bein

g ca

rrie

d ou

t at p

rese

nt to

exp

lore

th

e po

ssib

ility

of s

ettin

g a

glob

al b

ench

mar

k.

In th

e m

eant

ime,

no

glob

al b

ench

mar

k is

es

tabl

ishe

d at

this

sta

ge.

8e. M

ould

ripe

ned

chee

se, w

hite

and

red

All w

hite

and

red

mou

ld c

hees

e su

ch

as w

hite

and

red

surf

ace-

mou

ld

chee

se (e

.g. B

rie a

nd M

unst

er).

510

Unite

d St

ates

: Br

ie a

nd o

ther

ripe

ned

chee

se (s

oft)

, 510

 mg

ANNEX: WHO GLOBAL SODIUM BENCHMARKS

12 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Mai

n fo

od

cate

gory

Subc

ateg

ory

Subc

ateg

ory

de

scri

ptio

nGl

obal

be

nchm

ark

(mg

/ 10

0 g)

Low

est m

axim

um ta

rget

on

whi

ch th

e

benc

hmar

k is

bas

ed

8. C

hees

e8f

. Mou

ld ri

pene

d ch

eese

, blu

eAl

l blu

e m

ould

che

ese

(e.g

. Roq

uefo

rt

and

Gorg

onzo

la).

No a

ppro

pria

te b

ench

mar

k w

as id

entifi

ed fr

om

exis

ting

coun

try

exam

ples

as

the

low

est m

axim

um

leve

ls w

ere

cons

ider

ed to

o hi

gh, e

spec

ially

sin

ce

ther

e ar

e pr

oduc

ts th

at c

onta

in m

uch

low

er

sodi

um o

n th

e m

arke

t tod

ay. R

evie

w o

f pos

sibl

e al

tern

ativ

e m

etho

ds (i

nclu

ding

mar

ket d

ata

anal

ysis

) is

bein

g ca

rrie

d ou

t at p

rese

nt to

exp

lore

th

e po

ssib

ility

of s

ettin

g a

glob

al b

ench

mar

k.

In th

e m

eant

ime,

no

glob

al b

ench

mar

k is

es

tabl

ishe

d at

this

sta

ge.

8g. P

roce

ssed

che

ese

All p

roce

ssed

and

mel

t che

ese,

che

ese

anal

ogue

s (in

clud

ing

plan

t-ba

sed)

, da

iry-

free

che

ese

and

spre

ads.

720

Unite

d Ki

ngdo

m:

Chee

se s

prea

ds, 7

20 m

g

8h. B

rine-

stor

ed c

hees

eCh

eese

sto

red

in b

rine

(e.g

. fet

a an

d ha

lloum

i).No

app

ropr

iate

ben

chm

ark

was

iden

tified

from

ex

istin

g co

untr

y ex

ampl

es a

s th

e lo

wes

t max

imum

le

vels

wer

e co

nsid

ered

too

high

, esp

ecia

lly s

ince

th

ere

are

prod

ucts

that

con

tain

muc

h lo

wer

so

dium

on

the

mar

ket t

oday

. Rev

iew

 of p

ossi

ble

alte

rnat

ive

met

hods

(inc

ludi

ng m

arke

t dat

a an

alys

is) i

s be

ing

carr

ied

out a

t pre

sent

to e

xplo

re

the

poss

ibili

ty o

f set

ting

a gl

obal

ben

chm

ark.

In

the

mea

ntim

e, n

o gl

obal

ben

chm

ark

is

esta

blis

hed

at th

is s

tage

.9.

Rea

dy-m

ade

and

conv

enie

nce

food

s an

d co

mpo

site

dis

hes

9a. C

anne

d fo

ods

Shel

f-st

able

veg

etar

ian

and

mea

t ch

illi,

stew

, mea

tbal

ls a

nd c

urrie

s;

and

bake

d be

ans

and

refr

ied

bean

s.

Excl

udes

can

ned

vege

tabl

es a

nd

legu

mes

(see

16a

).

225

Unite

d Ki

ngdo

m:

Bake

d be

ans

in to

mat

o sa

uce

with

out

acco

mpa

nim

ents

, 225

 mg

9bi.

Past

a, n

oodl

es, a

nd

rice

or g

rain

s w

ith s

auce

or

sea

sone

d (p

repa

red)

Shel

f-st

able

, fro

zen

and

refr

iger

ated

pr

oduc

ts. R

eady

-to-

serv

e pa

sta,

no

odle

s, a

nd ri

ce o

r gra

in m

ixes

with

sa

uce

or s

easo

ning

s (e

.g. m

acar

oni

with

che

ese

sauc

e, n

oodl

es in

tom

ato

sauc

e an

d te

riya

ki n

oodl

es).

230

Unite

d Ki

ngdo

m:

Past

a an

d no

odle

s, p

lain

and

flav

oure

d, 2

30 m

g

13

9bii.

Pas

ta, n

oodl

es, a

nd

rice

or g

rain

s w

ith s

auce

or

sea

sone

d (d

ry-m

ix,

conc

entr

ated

)

Dry-

mix

es fo

r she

lf-st

able

pas

ta,

nood

les,

and

rice

or g

rain

mix

es

with

sau

ce o

r sea

soni

ngs

sold

in

conc

entr

ated

form

(e.g

. mac

aron

i with

ch

eese

sau

ce, n

oodl

es in

tom

ato

sauc

e an

d te

riya

ki n

oodl

es).

Incl

udes

inst

ant

nood

le w

ith s

oup

or s

easo

ning

s.

770

Unite

d St

ates

: Gr

ain-

base

d m

eals

/ent

rees

, dry

-mix

, 770

 mg

9c. P

izza

and

piz

za

snac

ksFr

ozen

and

refr

iger

ated

piz

za, p

izza

sn

acks

and

cal

zone

s. E

xclu

des

sand

wic

hes

and

wra

ps (s

ee 9

d).

450

Aust

ralia

:Pi

zza

(com

mer

cial

ly p

rodu

ced

pizz

a do

ugh,

with

to

ppin

gs),

450 

mg

9d. S

andw

iche

s an

d w

raps

Froz

en a

nd re

frig

erat

ed s

andw

iche

s,

wra

ps, b

urri

tos,

taco

s, e

nchi

lada

s,

ham

burg

ers

and

hot d

ogs.

430

Unite

d St

ates

: Be

ef/p

ork-

base

d sa

ndw

iche

s, 4

30 m

g

9e. P

repa

red

sala

dsFr

ozen

and

refr

iger

ated

pre

pare

d sa

lads

(e.g

. pot

ato

sala

d, c

oles

law

, pa

sta

sala

d, v

eget

able

sal

ad, b

ean

sala

d, c

ousc

ous

and

rice

sala

d).

390

Cana

da:

Refr

iger

ated

pre

pare

d sa

lads

, 390

 mg

9f. R

eady

-to-

eat

mea

ls c

ompo

sed

of a

com

bina

tion

of

carb

ohyd

rate

and

eith

er

vege

tabl

e or

mea

t, or

all

thre

e co

mbi

ned

Froz

en a

nd re

frig

erat

ed d

inne

r en

trée

s, m

eal s

ides

, mea

l cen

tres

and

ap

petiz

ers.

Exc

lude

s al

l oth

er it

ems

liste

d in

the

mai

n ca

tego

ry 9

.

250

Aust

ralia

: Re

ady

mea

ls, 2

50 m

g

9gi.

Soup

s (r

eady

-to-

serv

e, c

anne

d an

d re

frig

erat

ed s

oups

)

Cann

ed a

nd re

frig

erat

ed, r

eady

-to-

serv

e br

oth

and

brot

h-ba

sed

soup

. Ex

clud

es re

ady-

mad

e no

odle

s w

ith

sauc

e (s

ee 9

bi),

dry

soup

s (9

gii),

an

d bo

uillo

n an

d so

up s

tock

(not

co

ncen

trat

ed) (

see

18ai

).

235

Unite

d Ki

ngdo

m:

Soup

s (a

s co

nsum

ed),

235 

mg

9gii.

Sou

ps (d

ry s

oup

only

) (co

ncen

trat

ed)

Drie

d br

oth

and

brot

h-ba

sed

soup

(c

once

ntra

ted)

. Exc

lude

s in

stan

t no

odle

s w

ith s

oup

or s

easo

ning

s (s

ee 9

bii),

read

y-to

-ser

ve s

oups

(9

gi),

and

boui

llon

and

soup

sto

ck

(con

cent

rate

d) (s

ee 1

8aii)

.

1200

Czec

h Re

publ

ic:

Dry

soup

and

sau

ces,

120

0 m

g

ANNEX: WHO GLOBAL SODIUM BENCHMARKS

14 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Mai

n fo

od

cate

gory

Subc

ateg

ory

Subc

ateg

ory

de

scri

ptio

nGl

obal

be

nchm

ark

(mg

/ 10

0 g)

Low

est m

axim

um ta

rget

on

whi

ch th

e

benc

hmar

k is

bas

ed

10. B

utte

r and

oth

er

fats

and

oils

10a.

Sal

ted

butt

er, b

utte

r bl

ends

, mar

garin

e an

d oi

l-ba

sed

spre

ads

Flav

oure

d bu

tter

, but

ter b

lend

s an

d m

arga

rine.

Incl

udes

veg

etab

le o

il sp

read

s su

ch a

s ol

ive

oil s

prea

ds.

Excl

udes

uns

alte

d bu

tter

.

400

New

Zea

land

: Ed

ible

oil

spre

ads

– m

arga

rine/

oil-

base

d sp

read

s,

400 

mg

11. B

read

, bre

ad

prod

ucts

and

cri

sp

brea

ds

11a.

Sw

eet a

nd ra

isin

br

eads

All t

ypes

of s

wee

tene

d br

ead

(e.g

. br

ioch

e, s

wee

t bun

s, a

nd ra

isin

br

eads

/toa

st –

i.e.

bre

ads

with

drie

d fr

uit a

nd/o

r nut

incl

usio

ns).

Incl

udes

re

frig

erat

ed a

nd fr

ozen

dou

gh.

310

Unite

d St

ates

:Sw

eet r

olls

, 310

 mg

11b.

Lea

vene

d br

ead

All t

ypes

of y

east

-lea

vene

d br

eads

, in

clud

ing

sour

doug

h br

eads

. Inc

lude

s br

eads

mad

e w

ith a

ll ty

pes

of c

erea

l flo

urs

(e.g

. whi

te o

r who

le g

rain

whe

at,

spel

t and

rye

). In

clud

es a

ll ty

pes

of

shap

es a

nd b

akin

g tr

aditi

ons

(e.g

. pa

n ba

ked,

hea

rth

bake

d, la

rge

loaf

s,

bagu

ette

s, ro

lls a

nd b

uns)

. Inc

lude

s al

l typ

es o

f art

isan

al, p

re-p

acka

ged

slic

ed b

read

s, p

ar-b

aked

bre

ad a

nd

rolls

, bag

els,

Eng

lish

muf

fins,

piz

za

crus

ts, a

nd d

iet o

r low

-cal

orie

bre

ads.

In

clud

es b

read

s w

ith a

nd w

ithou

t ad

ditio

ns (e

.g. h

erbs

, nut

s, o

lives

, on

ion

and

chee

se).

Also

incl

udes

re

frig

erat

ed a

nd fr

ozen

dou

gh.

Excl

udes

dou

gh fo

r coo

kies

(see

2a)

, ca

kes

and

spon

ges

(see

2b)

, pas

trie

s (s

ee 2

c) a

nd s

cone

s (s

ee 2

f). E

xclu

des

flatb

read

s th

at a

re le

aven

ed s

uch

as

naan

(see

11c

).

330

Hung

ary:

Whi

te a

nd h

alf b

row

n br

ead

(Feh

ér é

s fé

lbar

na

keny

ér),

332 

mg

(ben

chm

ark

is ro

unde

d do

wn

to th

e ne

ares

t 5 m

g)

15

11c.

Fla

tbre

ads

All t

ypes

of l

eave

ned

and

non-

leav

ened

flat

bre

ads.

Fre

sh b

aked

, re

frig

erat

ed a

nd s

helf-

stab

le p

lain

(i.e

. fla

vour

ed o

nly

with

sal

t) o

r flav

oure

d to

rtill

as, w

raps

, pita

, Gre

ek fl

atbr

eads

or

naa

n. In

clud

es re

frig

erat

ed a

nd

froz

en d

ough

. Exc

lude

s pa

ncak

es (s

ee

2e).

320a

Qat

ar:

Brea

d, 3

20 m

g

12. F

resh

or d

ried

pa

sta,

noo

dles

, ric

e an

d gr

ains

No g

loba

l ben

chm

ark

to b

e es

tabl

ishe

dat

this

sta

ge

13. F

resh

and

froz

en

mea

t, po

ultr

y, g

ame,

fis

h an

d si

mila

r

No g

loba

l ben

chm

arks

to b

e es

tabl

ishe

d at

this

st

age

14. P

roce

ssed

mea

t, po

ultr

y, g

ame,

fish

and

si

mila

r

14a.

Can

ned

fish

Cann

ed tu

na, c

anne

d sa

lmon

, wat

er

and

oil p

acke

d fis

h, s

auce

pac

ked

fish,

fish

/sea

food

sal

ad a

nd s

hellfi

sh

(e.g

. sar

dine

s, m

acke

rel,

shrim

p, c

rab,

cl

ams

and

smok

ed o

yste

rs).

Incl

udes

re

tort

pac

ked

prod

ucts

. Exc

lude

s ca

nned

anc

hovi

es (s

ee 1

4c).

360

Fiji:

Cann

ed s

ardi

nes,

360

 mg

14b.

Pro

cess

ed fi

sh a

nd

seaf

ood

prod

ucts

, raw

Unpr

epar

ed fi

sh a

nd s

eafo

od

prod

ucts

, cak

es a

nd b

urge

rs; a

nd

seas

oned

(with

sau

ce o

r sea

soni

ng),

brea

ded,

bat

tere

d an

d st

uffe

d fis

h.

Incl

udes

rest

ruct

ured

, sim

ulat

ed o

r im

itatio

n se

afoo

ds s

uch

as s

urim

i. Al

so in

clud

es fi

sh a

nd s

eafo

od-b

ased

m

ouss

e, s

prea

d an

d di

ps.

270

Aust

ralia

:Se

afoo

d (c

rum

bed

and

batt

ered

pro

tein

s), 2

70 m

g

14c.

Pro

cess

ed fi

sh a

nd

seaf

ood

prod

ucts

, non

-he

at-t

reat

ed

Fish

and

sea

food

pro

duct

s w

ith n

on-

heat

pre

serv

atio

n m

etho

ds, s

uch

as

brin

ing,

ferm

entin

g an

d ai

r dry

ing

(e.g

. sm

oked

fish

, kip

pere

d fis

h, s

alm

on

jerk

y, a

ncho

vies

and

drie

d fis

h).

800

Cana

da:

Smok

ed fi

sh, 8

00 m

g

ANNEX: WHO GLOBAL SODIUM BENCHMARKS

a Th

e ta

rget

of 2

00

mg/

100 

g p

rod

uct

is u

sed

in c

ou

ntr

ies

such

as

Bah

rain

, Om

an a

nd

Un

ited

Ara

b E

mir

ates

. It w

as c

on

sid

ered

too

low

an

d n

ot a

pp

licab

le to

flat

bre

ads

in g

ener

al

that

are

co

nsu

med

wo

rld

wid

e. H

ow

ever

, wh

erev

er a

nd

wh

enev

er p

oss

ible

, co

un

trie

s m

ust

str

ive

to lo

wer

th

eir t

arg

et fo

r th

is s

ub

cate

go

ry a

s m

uch

as

po

ssib

le to

th

e le

vel o

f 20

0 m

g/10

0 g

, esp

ecia

lly in

co

un

trie

s w

her

e th

e p

rod

uct

co

ntr

ibu

tes

gre

atly

to t

he

po

pu

lati

on

sod

ium

inta

ke.

16 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Mai

n fo

od

cate

gory

Subc

ateg

ory

Subc

ateg

ory

de

scri

ptio

nGl

obal

be

nchm

ark

(mg

/ 10

0 g)

Low

est m

axim

um ta

rget

on

whi

ch th

e

benc

hmar

k is

bas

ed

14. P

roce

ssed

mea

t, po

ultr

y, g

ame,

fish

and

si

mila

r

14d.

Raw

mea

t pro

duct

s an

d pr

epar

atio

nsUn

prep

ared

mea

t pro

duct

s an

d bu

rger

s, a

nd fr

esh

saus

ages

. Inc

lude

s m

arin

ated

, flav

oure

d, m

oist

ure

enha

nced

and

bre

aded

mea

t pro

duct

s.

230

Unite

d St

ates

:Bo

nele

ss, n

on-b

read

ed/b

atte

red,

unc

ooke

d po

ultr

y, 2

30 m

g

14ei

. Who

le m

uscl

e m

eat

prod

ucts

, hea

t tre

ated

(fr

ozen

and

can

ned

prod

ucts

)

Froz

en a

nd c

anne

d w

hole

mus

cle

(e.g

. be

ef, l

amb,

chi

cken

and

turk

ey).

270

Unite

d Ki

ngdo

m:

Who

le m

uscl

e, 2

70 m

g

14ei

i. W

hole

mus

cle

mea

t pr

oduc

ts, h

eat t

reat

ed

(ref

riger

ated

pro

duct

s)

Refr

iger

ated

who

le m

uscl

e (e

.g. b

eef,

lam

b, c

hick

en a

nd tu

rkey

). 60

0Ire

land

:Un

cure

d co

oked

mea

t pro

duct

s e.

g. ty

pica

lly

poul

try

and

som

e be

ef p

rodu

cts,

600

 mg

14f.

Who

le m

uscl

e m

eat

prod

ucts

, non

-hea

t pr

eser

vatio

n

Air-

drie

d, c

ured

, ent

ire m

eat p

iece

s (e

.g. P

arm

a an

d Se

rran

o ha

m).

Brin

ed

mea

t pro

duct

s (e

.g. p

astr

ami a

nd

baco

n).

950

Cana

da:

Pres

erve

d m

eat –

unc

ooke

d, 9

50 m

g

14g.

Com

min

uted

mea

t pr

oduc

ts, h

eat t

reat

ed

(coo

ked)

Cook

ed s

ausa

ges

(incl

udin

g ho

tdog

s),

cook

ed m

eatlo

af b

alls

, cor

ned

beef

, lu

nche

on m

eats

and

pât

é. In

clud

es

cann

ed s

ausa

ges

and

lunc

heon

mea

ts.

540

Unite

d Ki

ngdo

m:

Com

min

uted

or c

hopp

ed re

form

ed m

eat,

540 

mg

14h.

Com

min

uted

mea

t pr

oduc

ts, n

on-h

eat

pres

erva

tion

Air-

drie

d, c

ured

and

/or f

erm

ente

d sa

usag

es (e

.g. s

alam

i, je

rky

and

bilto

ng).

830

Colo

mbi

a:Ch

oriz

os, 8

31 m

g (b

ench

mar

k is

roun

ded

dow

n to

the

near

est 5

 mg)

15. F

resh

and

froz

en

frui

t, ve

geta

bles

and

le

gum

es

No g

loba

l ben

chm

arks

to b

e es

tabl

ishe

d at

this

st

age

16. P

roce

ssed

frui

t, ve

geta

bles

and

le

gum

es

16a.

Can

ned

vege

tabl

es

and

legu

mes

Cann

ed v

eget

able

s an

d le

gum

es (e

.g.

pota

toes

, tom

atoe

s, c

orn,

pea

s, g

reen

be

ans,

mus

hroo

ms,

mix

ed v

eget

able

s,

beet

s [p

lain

and

pic

kled

], ki

dney

be

ans,

chi

ckpe

as, l

entil

s an

d be

an

sala

ds).

50Un

ited

King

dom

:Ca

nned

and

bot

tled

vege

tabl

es, 5

0 m

g

17

16b.

Pic

kled

veg

etab

les

Shel

f-st

able

sou

r pic

kled

veg

etab

les

(e.g

. cuc

umbe

rs, o

nion

s, p

eppe

rs,

saue

rkra

ut a

nd o

ther

veg

etab

les)

and

sh

elf-

stab

le s

wee

t pic

kled

veg

etab

les

(e.g

. cuc

umbe

rs, o

nion

s, re

lish

and

othe

r veg

etab

les)

.

550

Unite

d St

ates

:Pi

ckle

d ve

geta

bles

, 550

 mg

16c.

Oliv

es a

nd s

undr

ied

tom

atoe

sSh

elf-

stab

le u

nstu

ffed

and

stu

ffed

ol

ives

, tap

enad

e an

d su

ndrie

d to

mat

oes.

780

Unite

d St

ates

:O

lives

with

out a

dditi

ons,

780

 mg

16d.

Veg

etab

le ju

ice

and

cock

tail

Vege

tabl

e ju

ice

and

vege

tabl

e ju

ice

cock

tail

(e.g

. tom

ato

juic

e, c

arro

t jui

ce,

and

tom

ato

and

clam

juic

e). E

xclu

des

vege

tabl

e an

d fr

uit j

uice

ble

nds.

200

Unite

d St

ates

:Ve

geta

ble

juic

e, 2

00 m

g

16e.

Fro

zen

vege

tabl

es

and

legu

mes

Froz

en v

eget

able

s an

d le

gum

es in

sa

uce

and/

or s

easo

ning

. Exc

lude

s fr

ozen

Fre

nch

frie

s (s

ee 1

6f).

180

Unite

d St

ates

:Fr

ozen

veg

etab

les

and

legu

mes

, 180

 mg

16f.

Froz

en p

otat

oes

and

othe

r pot

ato

prod

ucts

(r

eady

-to-

eat)

Plai

n (i.

e. fl

avou

red

only

with

sal

t) a

nd

seas

oned

Fre

nch

frie

s/ch

ips,

sw

eet

pota

to fr

ies,

has

h br

owns

and

pot

ato

patt

ies.

260

Unite

d Ki

ngdo

m:

Oth

er p

roce

ssed

pot

ato

prod

ucts

, 260

 mg

16g.

Bat

tere

d or

bre

aded

ve

geta

bles

Frie

d or

bak

ed v

eget

able

s (e

.g. o

nion

rin

gs, f

ried

jala

peño

s an

d fr

ied

gree

n be

ans)

. 

510

Unite

d St

ates

:Ba

tter

ed/B

read

ed v

eget

able

s, 5

10 m

g

17. P

lant

-bas

ed fo

od/

mea

t ana

logu

es17

a. T

ofu

and

tem

peh

Savo

ury,

mar

inat

ed a

nd s

easo

ned

tofu

an

d te

mpe

h. E

xclu

des

plai

n to

fu, t

ofu-

base

d de

sser

ts a

nd p

lain

tem

peh.

280

Cana

da:

Seas

oned

tofu

and

tem

peh,

280

 mg

17b.

Mea

t ana

logu

esFr

ozen

and

refr

iger

ated

mea

t an

alog

ues

(e.g

. veg

gie

patt

ies,

bur

gers

, ve

ggie

dog

s, m

eatb

alls

and

del

i-st

yle

slic

es).

Excl

udes

dai

ry-f

ree

chee

se (s

ee

8g).

250

Unite

d Ki

ngdo

m:

Plai

n m

eat a

ltern

ativ

es, 2

50 m

g

18. S

auce

s, d

ips

and

dres

sing

s18

ai. B

ouill

on a

nd s

oup

stoc

k (n

ot c

once

ntra

ted)

Liqu

id b

roth

and

sou

p st

ock.

Incl

udes

gr

avy

stoc

k. E

xclu

des

soup

s (r

eady

-to-

serv

e, c

anne

d an

d re

frig

erat

ed s

oups

) (s

ee 9

gi).

350

Neth

erla

nds:

Soup

and

bou

illon

, 350

 mg

ANNEX: WHO GLOBAL SODIUM BENCHMARKS

18 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

Mai

n fo

od

cate

gory

Subc

ateg

ory

Subc

ateg

ory

de

scri

ptio

nGl

obal

be

nchm

ark

(mg

/ 10

0 g)

Low

est m

axim

um ta

rget

on

whi

ch th

e

benc

hmar

k is

bas

ed

18. S

auce

s, d

ips

and

dres

sing

s18

aii.

Boui

llon

and

soup

st

ock

(con

cent

rate

d)Bo

uillo

n cu

bes

and

soup

sto

ck

pow

ders

. Inc

lude

s gr

avy

stoc

k.

Excl

udes

con

cent

rate

d, d

ry s

oups

(see

9g

ii).

15 0

00So

uth

Afric

a:

Stoc

k cu

bes,

sto

ck p

owde

rs, s

tock

gra

nule

s, s

tock

em

ulsi

ons,

sto

ck p

aste

s or

sto

ck je

llies

, 15 

000 

mg

18b.

Coo

king

sau

ces

incl

udin

g pa

sta

sauc

es

and

tom

ato

sauc

es (n

ot

conc

entr

ated

)

All c

ooki

ng s

auce

s (e

.g. p

asta

sau

ce,

curr

y an

d M

exic

an).

Thes

e ar

e m

ajor

ch

arac

teri

zing

com

pone

nts

of a

mea

l an

d ar

e de

sign

ed to

be

adde

d to

food

s du

ring

prep

arat

ion,

rath

er th

an a

t th

e ta

ble.

Als

o in

clud

es g

ravi

es a

nd

finis

hing

sau

ce p

rodu

cts

whi

ch a

re

desi

gned

to b

e ad

ded

to fo

od u

pon

serv

ing

or a

s fo

od fi

nish

es c

ooki

ng.

Prod

ucts

in th

is c

ateg

ory

do n

ot

requ

ire re

cons

titut

ion

or th

e ad

ditio

n of

liqu

ids.

Exc

lude

s co

ndim

ents

in

clud

ing

pest

o (s

ee 1

8e),

soy

sauc

e an

d fis

h sa

uce

(see

18f

), ot

her A

sian

-st

yle

cook

ing

sauc

es (s

ee 1

8g),

and

mar

inad

es a

nd th

ick

past

es (s

ee 1

8h).

330

Unite

d Ki

ngdo

m:

All c

ook

in a

nd p

asta

sau

ces

(exc

ept p

esto

and

ot

her t

hick

sau

ces

and

past

es),

330 

mg

18c.

Dip

s an

d di

ppin

g sa

uces

All d

ips

(e.g

. sal

sa, c

hutn

ey a

nd

guac

amol

e, b

ean-

base

d di

ps s

uch

as h

umm

us, a

nd s

wee

t sau

ces

such

as

plu

m s

auce

, che

rry

sauc

e an

d pi

neap

ple

sauc

e). E

xclu

des

crea

m- a

nd

chee

se-b

ased

dip

s (s

ee 1

8d) a

nd fi

sh

and

seaf

ood-

base

d m

ouss

e, s

prea

d an

d di

ps (s

ee 1

4b).

360

Unite

d Ki

ngdo

m:

Dips

, 360

 mg

18d.

Em

ulsi

on-b

ased

di

ps, s

auce

s an

d dr

essi

ngs

Crea

m o

r che

ese

dips

and

sau

ces,

st

anda

rdiz

ed s

alad

dre

ssin

g (in

clud

ing

may

onna

ise-

base

d dr

essi

ng,

refr

iger

ated

and

she

lf-st

able

oil

and

vine

gar-

base

d dr

essi

ngs,

and

cre

amy

dres

sing

s), a

nd m

ayon

nais

e. In

clud

es

may

o-ty

pe s

prea

ds. I

nclu

des

low

-fat

an

d fa

t-fr

ee v

ersi

ons.

500

Unite

d Ki

ngdo

m:

May

onna

ise

(not

redu

ced

fat/

calo

rie),

500 

mg

19ANNEX: WHO GLOBAL SODIUM BENCHMARKS

18e.

Con

dim

ents

Tom

ato

ketc

hup,

bro

wn

sauc

e (e

.g. B

BQ

sauc

e, W

orce

ster

shire

sau

ce, s

teak

sa

uce

and

curr

y-fla

vour

ed s

auce

s),

chill

i sau

ce in

clud

ing

Srira

cha

chill

i sa

uce,

sw

eet c

hilli

sau

ce a

nd m

usta

rd.

Also

incl

udes

pes

to.

650

Unite

d Ki

ngdo

m:

Tom

ato

ketc

hup,

650

 mg

18f.

Soy

sauc

e an

d fis

h sa

uce

Soy

sauc

e, fi

sh s

auce

and

oth

er

ferm

ente

d sa

uces

.48

40Fi

ji/W

HO W

este

rn P

acifi

c Re

gion

al O

ffice

:As

ian

sauc

es, 4

840 

mg

18g.

Oth

er A

sian

-sty

le

sauc

esAs

ian-

styl

e sa

uces

and

con

dim

ents

(e

.g. t

eriy

aki,

blac

k be

an, h

oisi

n, s

tir-

fry,

duc

k an

d oy

ster

sau

ces)

. Exc

lude

s sw

eet s

auce

s (s

ee 1

8c) a

nd c

hilli

sau

ce

incl

udin

g Sr

irach

a ch

illi s

auce

and

sw

eet c

hilli

sau

ce (s

ee 1

8e) a

nd s

oy

sauc

e an

d fis

h sa

uce

(see

18f

).

680

Aust

ralia

/New

Zea

land

: As

ian-

styl

e co

okin

g sa

uces

/Asi

an s

auce

s, 6

80 m

g

18h.

Mar

inad

es a

nd th

ick

past

esSh

elf-

stab

le m

arin

ades

, and

thic

k pa

stes

suc

h as

cur

ry p

aste

s (e

.g. T

hai

and

Indi

an).

1425

Unite

d Ki

ngdo

m:

Thic

k pa

stes

, 142

5 m

g

BBQ

: bar

bec

ue;

Un

ited

Kin

gd

om

: Un

ited

Kin

gd

om

of G

reat

Bri

tain

an

d N

ort

her

n Ir

elan

d; U

nit

ed S

tate

s: U

nit

ed S

tate

s o

f Am

eric

a; U

S: U

nit

ed S

tate

s; W

HO

: Wo

rld

Hea

lth

Org

aniz

atio

n.

20 WHO GLOBAL SODIUM BENCHMARKS FOR DIFFERENT FOOD CATEGORIES

References

1 NCD global monitoring framework. Geneva: World Health Organization; 2013 (https://www.who.int/nmh/global_monitoring_framework/en/).

2 GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958–72 (https://pubmed.ncbi.nlm.nih.gov/30954305/).

3 Graudal NA, Hubeck-Graudal T, Jurgens G. Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride. Cochrane Database Syst Rev. 2011;(11):Cd004022 (https://pubmed.ncbi.nlm.nih.gov/22071811/).

4 Institute for Health Metrics and Evaluation (IHME). GBD compare data vizualization [website]. Seattle, Washington: IHME. 2016 (http://www.healthdata.org/data-visualization/gbd-compare).

5 Guideline: sodium intake for adults and children. Geneva: World Health Organization; 2012 (https://www.who.int/nutrition/publications/guidelines/sodium_intake_printversion.pdf).

6 Resolution 66.10. Follow-up to the political declaration of the high-level meeting of the general assembly on the prevention and control of non-communicable diseases. Geneva: World Health Assembly; 2013 (https://apps.who.int/iris/handle/10665/150161).

7 Global nutrition report: action on equity to end malnutrition. Bristol, UK: Development Initiatives; 2020 (https://globalnutritionreport.org/reports/2020-global-nutrition-report/).

8 Bhat S, Marklund M, Henry ME, Appel LJ, Croft KD, Neal B et al. A systematic review of the sources of dietary salt around the world. Adv Nutr. 2020;11(3):677–86 (https://pubmed.ncbi.nlm.nih.gov/31904809/).

9 Tackling NCDs: ‘best buys’ and other recommended interventions for the prevention and control of noncommunicable diseases. Geneva: World Health Organization; 2017 (https://apps.who.int/iris/handle/10665/259232).

10 Promote health, keep the world safe, serve the vulnerable. The thirteenth general programme of work 2019-2023 (GPW13), Geneva: World Health Organization; 2019 (https://apps.who.int/iris/bitstream/handle/10665/324775/WHO-PRP-18.1-eng.pdf).

21

11 Trieu K, Neal B, Hawkes C, Dunford E, Campbell N, Rodriguez-Fernandez R et al. Salt reduction initiatives around the world – a systematic review of progress towards the global target. PLoS One. 2015;10(7):e0130247 (https://pubmed.ncbi.nlm.nih.gov/26201031/).

12 Hyseni L, Elliot-Green A, Lloyd-Williams F, Kypridemos C, O’Flaherty M, McGill R et al. Systematic review of dietary salt reduction policies: evidence for an effectiveness hierarchy? PLoS One. 2017;12(5):e0177535 (https://pubmed.ncbi.nlm.nih.gov/28542317/).

13 Resolution A/Res/66/2. Political declaration of the high-level meeting of the General Assembly on the prevention and control of non-communicable diseases. United Nations General Assembly; 2011 (https://digitallibrary.un.org/record/710899/?ln=en).

14 WHO welcomes industry action to align with global trans fat elimination targets. Geneva: World Health Organization; 2019 (https://www.who.int/news/item/07-05-2019-who-welcomes-industry-action-to-align-with-global-trans-fat-elimination-targets).

15 Report of a technical consultation on setting global sodium benchmarks for different food categories. Geneva: World Health Organization; In press.

REFERENCES

For more information, please contact:

Department of Nutrition and Food Safety World Health Organization Avenue Appia 20, CH-1211 Geneva 27Switzerland

Fax: +41 22 791 4156 Email: nutrition@who.int www.who.int/teams/nutrition-and-food-safety