o:3326 Reduction of salt content in meat products en 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. Salt reduction, Meat products, Strategy Recommendations 1552099 10.18485/meattech.2023.64.2.51 2023-11-23T10:39:39.408Z 44 yes 46 Milenko Babić Institute of meat Hygiene and technology Reduction of salt content in meat products Danijela Vranić Institute of Meat Hygiene and Technology person Branka Borović Institute of meat hygiene and technology person Jelena Babić-Milijašević Institute of meat hygiene and technology person Tamara Gerić Instiute of meat hygiene and technology Reduction of salt content in meat products person Slobodan Lilić Institute of meat hygiene and technology person 2023-11-03 application/pdf 385512 https://unilib.phaidrabg.rs/o:3326 no yes 16 70 92000002 71A01 Meat technology 64 Special Issue 64 2 277 280 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03