Hong Kong bread manufacturers have reduced the average sodium content of participating white and wholemeal bread products by between 10 and 17 per cent under a voluntary government health scheme, according to the Centre for Food Safety (CFS).
The reduction comes as health officials warn that most people in Hong Kong are consuming considerably more salt than the recommended daily limit. A Department of Health survey found that residents aged 15 to 84 consumed an average of 8.4 grams of salt a day, well above the World Health Organization’s recommended maximum of 5 grams.
Bread Manufacturers Meet Sodium Reduction Targets
The CFS, an agency under Hong Kong’s Food and Environmental Hygiene Department, said on Tuesday that every bread manufacturer taking part in the sodium reduction scheme had achieved the voluntary targets set for white and wholemeal bread.
The scheme was introduced in 2019 to encourage manufacturers to gradually lower sodium levels in commonly consumed bread products while continuing to provide familiar products to consumers.
According to the CFS, seven manufacturers producing pre packaged bread and 19 manufacturers making non packaged bread are currently participating. Together, they produce about 80 types of white and wholemeal bread.
The government said participating manufacturers had reduced sodium levels across their products since the scheme began. While the average reduction ranged from 10 to 17 per cent, some individual manufacturers achieved reductions of more than 40 per cent.
Sodium Limits Set for White and Wholemeal Bread
The scheme includes recommended sodium targets as well as maximum levels.
For white bread, manufacturers are encouraged to keep sodium below 380 milligrams per 100 grams. The maximum level is 490 milligrams per 100 grams.
For wholemeal bread, the average sodium content should not exceed 380 milligrams per 100 grams, while the maximum level is 470 milligrams.
These targets give manufacturers a measurable basis for reformulating their products and reducing sodium over time.
The CFS said it had supported manufacturers throughout the process by providing training and testing services. Companies could use the testing process to measure sodium levels as they adjusted their recipes.
Hong Kong Residents Consume More Salt Than Recommended
The latest announcement comes as government data shows that salt consumption remains high among Hong Kong residents.
The Department of Health conducted a survey between 2020 and 2022 involving people aged 15 to 84. It found that participants consumed an average of 8.4 grams of salt each day.
That figure is considerably higher than the WHO recommendation of no more than 5 grams of salt a day for adults.
The survey also found that more than 80 per cent of people aged 15 to 84 consumed salt above the WHO recommended daily limit.
The figures indicate that excessive salt consumption is widespread rather than limited to a small section of the population.
Why Sodium Reduction Matters for Heart Health
Salt and sodium are closely connected, although they are not exactly the same. Sodium is a component of salt, and excessive sodium consumption can contribute to higher blood pressure.
The WHO recommends that adults consume no more than 5 grams of salt per day, equivalent to about 2,000 milligrams of sodium.
Regularly consuming too much sodium can increase blood pressure, which is associated with a higher risk of cardiovascular disease and stroke.
The CFS issued its reminder on World Heart Day, linking the sodium reduction scheme with broader efforts to improve heart health.
“As we observe World Heart Day, the CFS reminds the public of the importance of reducing sodium intake in lowering the risk of high blood pressure, thereby promoting heart health and preventing cardiovascular diseases,” the government agency said.
Manufacturers Receive Training and Testing Support
Reducing sodium in bread can involve more than simply removing salt from a recipe. Sodium can affect the taste and other characteristics of bread, meaning manufacturers need to make adjustments while maintaining the qualities consumers expect.
The CFS said it had provided training and testing support to manufacturers involved in the scheme.
This assistance allowed participating companies to examine their products and reformulate them as part of the sodium reduction effort.
Some manufacturers achieved reductions of more than 40 per cent in individual products, significantly exceeding the average reduction recorded across participating products.
Bread Reduction Is One Part of a Wider Health Issue
The reduction in sodium levels in bread represents one part of Hong Kong’s broader effort to reduce salt consumption.
With residents consuming an average of 8.4 grams of salt a day, changes to bread alone are unlikely to bring overall consumption down to the WHO recommended level.
Salt can come from many parts of the diet, including processed foods, packaged products and meals prepared outside the home. Reducing sodium across several food categories could therefore have a broader effect on overall intake.
The fact that more than 80 per cent of surveyed residents exceeded the recommended limit also points to the scale of the issue.
For consumers, reducing salt intake can involve checking nutrition information, comparing sodium levels between similar products and choosing options with lower sodium where available.
Government Calls for Continued Attention to Sodium Intake
The CFS said the results from the voluntary bread scheme showed that manufacturers could make measurable reductions in sodium content.
Since the programme began in 2019, all participating manufacturers have met the voluntary sodium reduction targets for their white and wholemeal bread products. Average sodium levels have fallen by 10 to 17 per cent, while some individual products have recorded reductions exceeding 40 per cent.
The government has also used World Heart Day to remind residents that lowering sodium intake can help reduce the risk of high blood pressure and support efforts to prevent cardiovascular disease.
For Hongkongers, the latest figures provide a reason to look beyond the salt shaker and pay attention to sodium levels in everyday foods. With average salt consumption still above the recommended limit, should similar reduction schemes be extended to other commonly eaten foods?