eng Babić, Milenko Vranić, Danijela Borović, Branka Babić-Milijašević, Jelena Gerić, Tamara Lilić, Slobodan info:eu-repo/semantics/review Salt reduction, Meat products, Strategy Recommendations Meat technology 64(2) http://creativecommons.org/licenses/by/4.0/legalcode Reduction of salt content in meat products Institute of Meat Hygiene and Technology 2023-11-03 https://unilib.phaidrabg.rs/o:3326 doi:10.18485/meattech.2023.64.2.51 application/pdf 385512 bytes Excessive salt/sodium intake is recognized as a main cause of essential hypertension and it is linked to several health disorders. The World Health Organization (WHO) made a recommendation to Member States to reduce population salt intake by 30%, as part of the nine global tar‑ gets to reduce premature mortality from non‑communicable diseases by 25% by 2025. WHO recommends that adults consume less than 5 g of salt per day (less than 2000 mg sodium). WHO adopted key broad strategies for salt reduction: (1) government policies — including appropriate fiscal policies and regulation to ensure food manufacturers and retailers produce healthier foods or make healthy products available and affordable; (2) working with the private sector to improve the availability and accessibility of low‑salt products; (3) consumer awareness and empowerment of populations through social marketing and mobilization to raise awareness of the need to reduce salt intake consumption; (4) creating an enabling environment for salt reduction through local policy interventions and the promotion of “healthy food” settings such as schools, workplaces, communities, and cities; (5) monitoring of population salt intake, sources of salt in the diet and consumer knowledge, attitudes and behaviours relating to salt to inform policy decisions; (6) salt reduction programmes and programmes that promote fortification with micronutrients of salt, condiments or seasonings high in salt (bouillon cubes, soy and fish sauce) can complement each other.