Rapport sel : évaluation et recommandations

Abstract

(FRE) Suite à son avis provisoire sur le sel (rendu le 13/06/00) dans le prolongement des travaux menés dans le cadre de la rédaction des apports nutritionnels conseillés, l'Afssa s'est fixé une stratégie visant à : 1. proposer des actions ciblées sur la diminution des apports en sel, 2. entreprendre des travaux pour connaître la consommation réelle individuelle de sel, 3. entreprendre des recherches sur la teneur réelle en sel des aliments, 4. faire un point des connaissances scientifiques sur les relations entre sel et santé. Les différents axes de cette stratégie visent à fournir des données scientifiques validées qui servent de base à des recommandations de santé publique, contribuant notamment à atteindre l'objectif de réduction de l'hypertension artérielle fixé dans le cadre du Programme National Nutrition Santé (PNNS). L'avis de l'Afssa du 13/06/00 annonce, dans sa conclusion, « la mise en place d'un groupe de travail spécifique, dont la mission sera d'évaluer la faisabilité d'une réduction progressive de la teneur en sel des aliments transformés ». (ENG) Following its provisional opinion on salt issued on June 13th 2000 and within the context of the continuation of the work on the recommended nutrient intake for the French population, a working group was formed in March 2001, at the request of AFSSA (the French Food Standards Agency). The objectives of this salt working group, chaired by Mr. Hercberg, were the following : 1 - to propose measures for implementation to achieve a statistical distribution of sodium chloride consumption of 5 to 12 g/day; 2 - to identify the vector foods for most of the dietary intake of sodium; 3 - to propose effective recommendations for reducing the sodium content of certain vector foods whilst respecting the organoleptic, food safety and technical aspects and to consider the potential substitutes for salt; 4 - to conduct simulation studies of the sodium intake of the French population; 5 - to consider the means of communication to be adopted in support of the measures to reduce sodium consumption. The recommendations of the working group aim at a 20% reduction in average salt intake spread over 5 years, so a reduction of approximately 4% per year in average sodium intake. Among its recommendations concerning labelling, this working group proposed the determination by an ad hoc scientific body of a "guide" value for salt consumption and the statement of this value on the label of prepacked food products (in the form of a number or a range, in a sentence such as "it is advisable not to exceed X g of sodium per day, which is Y g of salt per day"). In accordance with the propositions of the first Salt working group, this question was dealt with in the frame of another working group called « Salt: guide value », formed in March 2002, chaired by Mr. Ménard, and composed of experts in human nutrition, representatives of some Government departments and members of AFSSA.