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American Institute for Cancer Research and World Cancer Research Fund

1997

Food, Nutrition, and the Prevention of Cancer: A Global Perspective (WCRF/AICR, 1997)

Limit salt from all sources to < 6 g/d

Adults

 

Limit consumption of salted foods and use of cooking and table salt

 

2007

Food, Nutrition, and the Prevention of Cancer: A Global Perspective (WCRF/AICR, 2007)

Limit consumption of salt

Population average consumption of salt from all sources to be < 5 g/d (2,000 mg/d sodium)

Proportion of the population consuming more than 6 g salt (2,400 mg sodium)/d should be halved every 10 years

 

World Action on Salt and Health

Annually since 2008

World Salt Awareness Week (World Action on Salt and Health, 2009)

The 2009 awareness week focused on the often high amount of hidden salt in foods obtained and consumed outside the home, and highlighted the importance of adding less salt to food and the longterm health implications of eating a high salt diet

 

World Hypertension League and World Action on Salt and Health

Annually since 2005

World Hypertension Day (World Hypertension League, 2009)

The 2009 day urged health experts and chefs to raise awareness of two “silent killers”: salt and high blood pressure

 

NOTE: d = day; g = gram; kcal = calorie; mg = milligram.



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