This document discusses reducing sodium (salt) in foods through cooperation between the food industry and health authorities. It summarizes the proceedings of two working group meetings on the topic. The group aims to identify ways to lower sodium levels in processed foods to improve public health. Members shared strategies for reducing sodium using the 3Rs approach and progress reports. The working group plans to establish sodium reduction targets for different food categories and provide consumers information on sodium content. The overall goal is to contribute to a national action plan and survey on delivering sodium reductions in Hong Kong foods.

1. 1
Reducing Sodium (Salt) inReducing Sodium (Salt) in
FoodsFoods
Trade Consultation Forum
20 June 2013
TCF_NaRednWG_e_130620b.ppt

2. 2
World Health Day 2013

3. 3
Relationship between
sodium/salt and health
• Sodium is essential for normal body functions
• High sodium intake may increase the risk of some chronic
diseases, such as hypertension, renal diseases...
• WHO recommends a reduction in sodium intake
– Adults <2g/day sodium… to reduce blood pressure and risk of
cardiovascular disease, stroke and coronary heart disease in
adults (strong recommendation).
– Children <2g/day sodium adjusted downward based on the
energy requirements … to control blood pressure in children
(strong recommendation).
– As revealed in a recent report, the daily dietary intake of salt
of the Hong Kong population is generally 10g, i.e., twice the
recommended level of the WHO.

4. 4
How common is hypertension in
Hong Kong?
• The prevalence of diagnosed hypertension in
Hong Kong
– 9.3% in 2008 to 11% in 2011/12 (Source: Census and Statistics
Department)
%
32% 46%
Have hypertension
Doctor-
diagnosed
hypertension
(Source : FAMILY Project Cohort Study, School of Public Health of HKU)

5. 55
Major sources of sodium of
different diets
http://whqlibdoc.who.int/publications/2010/9789241500777_eng.pdf
Countries with a
Western diet:
75% from salt in
processed foods.
Traditional diets
in Asia:
Salt added during
cooking and at table.

6. 6
Estimated distribution of
sodium intake in local diet

7. 7
WHO’s stance on
reducing sodium in foods
• Cooperation of food industry to
– Reduce sodium content in processed foods
– Make reduced sodium products widely available and
accessible
– Provide consumer with choices
• Success reported in some countries
– Food manufacturers work in close cooperation with
government agencies to reduce sodium content of processed
foods is feasible and achievable
– Effects result in marked reductions in sodium content of
products without adverse consumer reaction
http://www.who.int/nutrition/publications/guidelines/sodium_i
ntake/en/

8. 8
Working Group onWorking Group on
Reducing Sodium in FoodReducing Sodium in Food

9. 9
Terms of Reference
1. To identify ways to reduce sodium consumption via
processed food products as part of the overall strategy
to reduce population intake of sodium so as to
enhance public health.
2. To establish local targets on reducing sodium in
processed food products.
3. To propose and advise on the publicity activities
concerned.

10. 10
1st Working Group meeting
• Held on 27 Mar 2013
• Present:
Local and multinational food
manufacturers and suppliers
– Campbell Soup Asia Limited
– Hong Kong Yamazaki Baking
Co. Ltd.
– Hung Fook Tong (Herbal Tea)
Ltd.
– The Garden Co. Ltd.
– McDonald’s Corporation
Catering industry
– Association of Restaurant
Managers
– Institution of Dining Art
Academics
– IVE Food Science,
Technology & Safety
Programme

11. 11
Topics discussed on 1st Meeting
• Relationship between sodium and health
• Main sources of sodium in local food
• Overseas experience in reducing sodium in food
• Members shared views on the reduction of
sodium in respect of their trades and areas of
work
– to further examine feasible measures with their
respective companies or association members and to
report in the next meeting.

12. 12
2nd Working Group meeting
• Held on 13 June 2013
• Present:
Local and multinational food
manufacturers and suppliers
– Campbell Soup Asia Limited
– Hong Kong Yamazaki Baking
Co. Ltd.
– HK Ham Holdings Ltd
– Hung Fook Tong (Herbal Tea)
Ltd.
– The Garden Co. Ltd.
– LEE KUM KEE
– Nissin Foods Co. Ltd.
– Tai Hing Worldwide
Development
Catering industry
– Institution of Dining Art
Academics
– CUHK Food Research Centre

13. 13
Topics discussed on 2nd Meeting
• 3Rs (Reduce, Replace, Resize) - strategies for reducing
sodium in foods
• Experience sharing on reducing sodium in food
– “Salt Reduction in Premium Bread”
– “EatSmart@restaurant.hk” Campaign
– Sharing on progress since last meeting by Members
• Way forward
– Action Plan to Reduce Salt/Sodium Intake in Hong Kong
– Survey on the delivery plan for reducing sodium in foods
among members

14. 14
Local initiatives on reducing
sodium intake in the population
• Promote healthy lifestyle (including low salt diet);
• Conduct studies on salt (sodium) in food;
• Provide a local database on nutrients content including
sodium in food (Nutrient Information Inquiry System
(NIIS));
• Implement the Nutrition Labelling Scheme
• Issue the Trade Guidelines for Reducing Sodium in
Foods
• Establish the Working Group on Reducing Sodium in
Foods.

15. 15
Way forward
1. Identify areas of feasible sodium reduction in
different food categories and establish agreed
reduction targets;
2. Provide information of sodium content in food
to consumers
• company website;
• voluntary labelling of nutrients (including
sodium) in food provided in restaurants

16. Maleic Acid in Food
Trade Consultation Forum
20.6.2013

17. What is maleic acid?
Maleic acid, as well as its related chemical,
maleic anhydride, are multi-functional chemical
intermediates with many industrial applications
and can be used in food contact materials
(FCMs).
Maleic acid can also be used as a precursor for
the production of food additives.
Maleic anhydride readily converts to maleic acid
in the presence of water, and is often expressed
as maleic acid during food testing.

18. How are we exposed to maleic acid?
Members of public may be exposed to
maleic acid at low level via the oral route
Maleic acid can be used in food contact
materials and may migrate to food
Food additives which may contain maleic acid
as an impurity may be used for food
production

19. How does maleic acid become
present in large quantities in food?
Upon investigation by the Taiwan
authority, the food incident has been
linked to the abusive use of maleic
anhydride during the production of
modified starches
Some were used to manufacture further
starch-containing food products

20. What is the toxicity of maleic acid?
Animal studies have shown that maleic acid is not
toxic to the genes, and is negative for
reproductive and developmental toxicity.
Nevertheless, effects on the kidney had been
observed when experimental animals were fed
with high doses of maleic anhydride.
The current toxicological information indicates
the relatively low acute toxicity of maleic acid
by the oral route.

21. Can maleic acid be used as food
additive?
Available toxicological evaluation data
does not support the safe use of
maleic acid directly in food as food
additives.
Some overseas authorities such as those
in Taiwan and Singapore prohibit its direct
application in food as food additives for
manufacturing of food products.

22. What is the possible food safety
concern for maleic acid?
Dietary exposure to maleic acid may
exceed the respective health-based
guidance value, i.e. the group tolerable
daily intake (TDI) of 0.5 mg/kg
bw/day (as maleic acid) for maleic acid
and maleic anhydride established by the
European Scientific Committee for Food.

23. What are the actions taken by CFS?
Contacted the Taiwan authorities promptly for further
information, alerted Traders and conducted active
surveillance.
No affected batches of the food products known to be
involved in this food incident were found to be available
in the local market.
As a prudent measure, CFS collected 20 samples
imported from Taiwan which might contain modified
starches (e.g. rice vermicelli, bean vermicelli, wheat
noodles and milk tea with pearl tapioca etc) for testing
of maleic acid; all results were satisfactory.
CFS will continue to liaise with the Taiwan authorities
and closely monitor the development of the incident.

24. Thank you